Ask for the duck neck king formula, to be detailed, ninety three duck neck king formula and practice

Method and recipe of Jiusan Duck Neck King Ingredients: 5000 grams of bagged chilled duck neck or Zhaoyanzi, 400 grams of dried chili peppers, 100 grams of ginger, 120 grams of green onions, 20 grams of star anise, 10 grams of Sannai, 8 grams of cinnamon, 10 grams of cumin, 10 grams of grass fruit, 10 grams of Sichuan pepper, 5 grams of cloves, 8 grams of sand kernels, 12 grams of cardamom, 5 grams of grass, 3 grams of bay leaves, 200 grams of refined salt, 15 grams of monosodium glutamate, 1 gram of nitrate, 50 grams of red yeast rice, 100 grams of cooking wine, 5000 grams of fresh soup, 2000 grams of refined oil. Method:

1. The initial processing of the duck neck The duck neck is thawed, rinsed and cleaned, add 50 grams of ginger, 50 grams of green onions, 100 grams of refined salt, cooking wine, and nitrate, mix evenly, marinate for about 12 hours, take it out, wash it with water, and then put it in a pot of boiling water to make a water, and remove it for later use. 2. Make spicy marinade Cut dried chili peppers into knots, star anise, sannai, cinnamon, cumin, grass fruit, cloves, sand kernels, peppercorns, cardamom, grass drains, bay leaves, etc. Put the red yeast rice into the pot, add 1200 grams of water and boil well, then remove the slag and leave the juice for later use. Put the pot on the fire, put in the refined oil and boil until it is hot, add the dried chili peppers, spices and the remaining ginger pieces and green onion sections and fry slightly, mix in fresh soup and red yeast rice water, add refined salt and monosodium glutamate to boil, change to low heat and boil for 2 hours, until the spicy taste and fragrance escape, that is, it becomes a spicy marinade.

3. Marinade Put the pre-processed duck neck into the boiling spicy marinade, marinate it over medium heat for 10 minutes, turn off the heat, let the duck neck continue to soak in the spicy marinade for 20 minutes, and then remove it to cool and then chop it into pieces to eat. Features: Spicy and rich, tender and delicious essentials:

1. It is better to remove the duck neck in a bag of chilled skin. Be sure to marinate and blanch before marinating, otherwise the fishy smell will be too strong. Add nitrate to make the color light red and the flavor better, don't add too much!

so as not to be harmful to the human body. 2. It is better to choose dried millet pepper for dried chili peppers, because this kind of pepper is red and oily and bright, and the spicy and fibrous flavor is heavier. After the pepper is cut into knots, the pepper seeds should also be retained, because the pepper seeds also have the effect of increasing the flavor of the marinade.

When stir-frying dried chili peppers, it is advisable to re-put the refined oil, stir-fry it slightly (do not fry it into a spicy flavor), and mix it with fresh soup to cook before highlighting its "spicy" flavor. 3. Braised duck neck shops claim to use dozens of spices, but in fact, the types of spices are not many, the amount is not large, only.

Eight or nine kinds are enough, the key is to grasp the dosage ratio, so that the spices can achieve the effect of harmony and taste, showing a kind of fragrance.

There are many recipes for making duck neck, and the vertical shape of the material should be adjusted appropriately according to your own taste. Here's how.

1) Wash the duck neck grip and add some vinegar to rub when washing.

2) Marinate in salt, wine, shallots and ginger for two hours.

3) The following six spices are used: star anise, cinnamon, bay leaf, chili, pepper, and cloves.

Stir-fry the chili pepper first, then add other spices to fry the fragrance, put in the chicken rack soup and fermented bean curd juice for two hours) Wuhan Jingwu duck neck, the earliest originated from Yupichai Wuhan Jingwu Road, its practice is to soak the chilled high-quality duck neck, wash it many times, remove impurities, put it in the old brine water and boil it over high heat, and then continue to simmer it for one hour with low heat.

It is better to choose dried millet pepper for dried chili peppers, because this kind of pepper is red and oily and has a strong spicy taste.

There is only the seasoning of Wuhan duck neck.

Ingredients: 5000 grams of bagged chilled duck neck, 400 grams of dried chili peppers, 100 grams of ginger, 120 grams of green onions, 20 grams of star anise, 10 sannai

grams, 8 grams of cinnamon, 10 grams of cumin, 10 grams of grass fruit, 10 grams of pepper, 5 grams of cloves, 8 grams of sand kernels, 12 grams of cardamom, and 5 grams of grass

grams, 3 grams of bay leaves, 200 grams of refined salt, 15 grams of monosodium glutamate, 1 gram of nitrate, 50 grams of red yeast rice, 100 grams of cooking wine, 5000 grams of fresh soup, essence.

Refining 2000 grams.

Preparation method: 1. Primary processing of duck neck.

After the duck neck is thawed and rinsed, add 50 grams of ginger, 50 grams of green onions, 100 grams of refined salt, cooking wine, and nitrate and mix evenly, marinate for about 12 hours, take it out, wash it with water, and then put it in a pot of boiling water to simmer a water, remove it and set aside.

2. Make spicy marinade.

Dried chili peppers cut into knots, star anise, nai, cinnamon, cumin, grass fruit, cloves, sand kernels, peppercorns, cardamom, weeds, bay leaves.

Wait for a little soak in clean water and drain; Put the red yeast rice into the pot, add 1200 grams of water and boil it well, then remove the slag and leave the juice for later use.

Put the pot on the heat, put in the refined oil and cook until it is hot, then add the dried chili peppers, spices and the remaining ginger pieces and green onions, and stir-fry them slightly, and add them.

Fresh soup and red yeast rice water, add refined salt and monosodium glutamate to boil, change to low heat and boil for 2 hours, until the spicy taste and fragrance escape, and it is ready.

Spicy marinade. 3. Marinated.

Put the freshly processed duck neck into the boiling spicy marinade, marinate over medium heat for 10 minutes, then turn off the heat, and let the duck neck continue to be spicy.

Soak in the marinade for 20 minutes, then remove and let cool before chopping and serving.

Peculiarity; Spicy, rich, tender and delicious.

Essentials: 1. It is better to bagged the duck neck and peel it chilled. Be sure to marinate and blanch before marinating, otherwise the fishy smell will be too strong. Add-on.

Nitrate will be light red in color and better in flavor, don't add too much! so as not to be harmful to the human body.

2. It is better to choose dried millet peppers, because this pepper is red and oily and has a strong spicy taste. After the dried peppers are cut into knots, they should also be preserved.

Leave the chili seeds, because the dried chili seeds also have the effect of increasing the flavor of the marinade. When stir-frying dried chili peppers, it is advisable to re-put the refined oil and stir-fry slightly.

Do not fry and burn into a paste and spicy flavor), mixed with fresh soup and cooked, Qi Cong can highlight it"Spicy"Flavor.

3. Braised duck neck shops claim to use dozens of spices, but in fact, the types of spices are not many, the amount is not large, only high.

Eight or nine kinds are enough, the key is to grasp the proportion of dosage, so that the spices can achieve the effect of harmony and taste, showing a kind of if.

If there is no fragrance.

4. The bones of the duck neck also have a spicy taste, in fact, it is not difficult, after the duck neck is wet, the spinal cord in the spinal canal matures and contracts, revealing a small one.

holes, when marinating, the spicy oil juice enters the holes, and the bones naturally have a spicy taste. After marinating, continue to soak to make it flavorful.