I want to know what kind of recipes and spices Chutian Jiujiu duck neck are

Jiujiu duck neck spice 7 formula, old brine, Sichuan-style red brine marinated a few times after the thing, because the umami of the marinated things are in it, so it is very fresh, 1000 grams, spices, 5 grams of kaempfera, 3 grams of cloves, 5 grams of fennel, 10 grams of star anise, 6 grams of grass fruit, 6 grams of cinnamon, 1 fragrant fruit, 1 gram of bay leaves, 3 grams of lemongrass, dried chili pepper 8 grams, peppercorns 10 grams, Maggi fresh 20 grams, onion 50 grams, coriander 20 grams, green pepper 50 grams, bell pepper 40 grams, carrot 50 grams, 5000 grams of fresh soup, 30 grams of salt, 20 grams of cooking wine, 20 grams of sugar, 10 grams of sesame oil.

Take out the prepared duck neck and marinate it for a while.

In order to make the duck neck taste more spicy, you can use the method of soaking the duck neck in water, add more salt, and soak for about 5 minutes.

Take out the duck neck and go through the brine again, the brine is in the original brine, add chicken essence, thin ground, pepper, pepper.

Then put the duck neck into a pot with brine, cook the duck neck, in order to look good, you can add a small amount of Erlu yellow.

Then add the old yam, chicken powder, umami king, and chicken cake respectively.

After adding the old yam, cook the duck neck for another 15 minutes, and the duck neck can be removed from the heat.

After soaking the duck neck in the pot for 10-15 minutes, remove the duck neck and serve.

The smell of fragrant fragrance.

Duck neck practice.

Ingredients: appropriate amount of duck neck, three tablespoons of light soy sauce, one tablespoon of dark soy sauce, appropriate amount of red pepper, 5 grams of Sichuan pepper, one cinnamon, a handful of green onions, five slices of ginger, 15 grams of sugar, appropriate amount of salt, appropriate amount of dark soy sauce.

1. Tear off the duck neck, soak for one hour, and wash it clean. It can also be blanched and then torn.

2. Cut off the red pepper, slice the green onion and ginger, and set aside for later use.

3. Then pour an appropriate amount of cold water into the pot and put the duck neck into the pot.

4. After the water is boiled, remove the foam on the surface and cook for another 2 minutes.

After a few minutes, remove the duck neck and wash it with cold water for later use.

6. Put oil in the pot, after heating, add green onion and ginger and stir-fry until fragrant, add Sichuan pepper and red pepper, and stir-fry until fragrant.

7. Add an appropriate amount of water, light soy sauce, dark soy sauce, salt and sugar, and cook for 5 minutes.

8. Then put the duck neck in the pot and cook for about 15-20 minutes before turning off the heat.

9. Take out the duck neck, let the marinade cool, and then put the duck neck in and soak it overnight.

10. Cut off and enjoy. The marinade must be cooled and sealed in the refrigerator and used as soon as possible.

If you mix these seasonings, you can make duck goods, real or fake.

What are these 24 kinds of seasonings, and how many grams are respectively?

I have this left for me by the master, you give me an email and I will send it to you in time.

Long duck recipe.

Braised duck neck recipe and production method.

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 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 rows, 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.

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.

Cut dried chili peppers into knots, star anise, sannai, cinnamon, cumin, grass fruit, cloves, sand kernels, peppercorns, cardamom, grass rows, 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. Marinated. Put the freshly 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 before chopping it into pieces.

Characteristics: Spicy and 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 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 has a strong spicy taste. 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.

4. The duck neck bones also have a spicy taste, in fact, it is not difficult, after the duck neck is watered, the spinal cord in the spinal canal matures and contracts, revealing small holes, and the spicy oil juice enters the holes when marinated, and the bones naturally have a spicy taste. After marinating, continue to soak in order to give it a flavor.