What are the ingredients for braised duck neck? How to match the marinated duck neck seasoning

The ingredients for braised duck neck are: 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, 500 grams of fresh soup.

You can go to a professional chef school to learn how to make braised duck. The teacher will teach by hand.

The seasoning of braised duck neck can be selected according to personal taste preferences and ingredient matching, and the following is a simple recipe for braised duck neck seasoning for your reference: Ingredients:- Duck neck 500g- Ginger Appropriate amount- Ingredients Appropriate amount- Dried chili pepper Appropriate amount- Star anise Appropriate amount- Appropriate amount of green onion, ginger and garlicMarinade Ingredients:

Light soy sauce 100ml- dark soy sauce 50ml- Cooking wine 50ml - Rock sugar 30g - Salt 10g - Water 1l Method: Macro 1Wash the duck neck and set aside.

2.Ginger, spices, dried chilies, star anise and other spices are put in a gauze bag for later use. 3.

Add water to the pot, add the spices of the gauze bag, light soy sauce, dark soy sauce, cooking wine, rock sugar and salt, turn to low heat and boil for about 20 minutes, and remove the spice bag after the juice becomes darker. 4.Put the duck neck into the pot, pour in the marinated juice, add an appropriate amount of green onion, ginger and garlic, bring to a boil over high heat, turn to low heat and cook for half an hour until the duck neck becomes soft.

2.When boiling braised duck neck, it is best to choose a duck neck that is not easy to rot, and the cooking time should be appropriately extended or shortened according to the size and hardness of the duck neck. 3.

The salt in the marinade will concentrate as the water evaporates, so the amount of salt added should be controlled in moderation. If the juice is not salty enough, you can add a pinch of salt at the end to taste.

Hello dear, the seasoning of braised duck neck can be prepared according to personal taste. But generally speaking, the seasoning of braised duck neck needs to include the following basic ingredients:1

Bean paste: To taste. It is made from raw materials such as soybeans, chili peppers, and salt to enhance the intensity and flavor of lo-mei.

2.Ginger and garlic: a little.

They can remove the smell and increase the fragrance, and also have the effect of sterilization and disinfection. 3.Soy sauce:

Amount. It can enhance the color and taste of lo-mei, and at the same time make lo-mei more delicious. 4.

Sugar: To taste. It can neutralize the fishy smell of lo-mei and increase the sweetness of the kernel.

5.Thirteen Spices: A little.

It is a mixture of 13 different spices, which can enhance the complexity and level of lo-mei. 6.Cooking wine:

Amount. It can remove the smell and fragrance, and also play the role of sterilization and disinfection. The above are the basic seasonings, which can be increased or decreased according to your taste.

There are also some more commonly used optional ingredients: cinnamon, star anise, bay leaves, grass fruit, etc.

The key is brine.

The smell of brine went in. This one is delicious.

I think the scent of star anise in it makes up a large part of the version. As with the braised vegetables, the old soup right of the brine is the key. ps, I think the duck neck of Wuhan Zhou Black Duck tastes better.

I don't like to eat these heads, necks, and claws. For the sake of Zhou Black Duck. Occasional exceptions.