Zhou Black Duck s Practice, Zhou Black Duck s Practice and Recipe How to do Zhou Black Duck

The technical recipe and method of spicy duck head taste better than Zhou Black Duck, and I have used it in my store for 20 years.

Spicy duck head is a famous snack in Sichuan, Hunan and other places, which is soaked in multiple spices and marinated. With the characteristics of fragrant, spicy, numb, crispy, etc., not only middle-aged people like to eat some duck heads when drinking, children have no resistance to spicy duck heads, every time they pass by the braised meat shop, they always pester their parents to buy some home. Today, Chef Liu will talk to you about the method of spicy duck head in the braised meat shop, and you can also make the taste of a chef after mastering the recipe.

The preparation of spicy duck head.

Before making spicy duck head, you need to boil the brine first, prepare 30g of star anise, 10g of cinnamon, and 5g of bay leaves. Soak the prepared spices in water for 20-30 minutes, then mix the spices together and mix them into a powder and put them in a spice packet. Add the stock ** and boil, and the brine is ready.

Then put the processed duck head into the brine, boil over medium heat for 40 minutes, turn to low heat, and finally turn off the heat and simmer for about 30 minutes, at this time the spicy duck head is ready.

How to color a spicy duck head.

Many novices do not pay attention to the coloring skills when they first start making spicy duck heads, resulting in a whiter duck head and no appetite. How do you color a duck's head? There are usually two ways to color, one is to color with soy sauce, and the other is to color with rock sugar, we have introduced the difference between the two in the previous article, and today we will mainly teach you how to color with rock sugar.

Now put the rock sugar and water into the pot according to 1:1, and then pour in a little oil, so that the fried sugar color is more lubricated. Turn on medium heat to melt the rock sugar, then turn to low heat, and then stir it with a spoon in the same direction until it turns jujube red, then add boiling water to it.

Add the sugar to the pan when coloring.

Precautions for spicy duck head.

Although the spicy duck head is delicious, it will also affect the health of the body if it is not handled cleanly. Therefore, before marinating the duck head, you need to clean the duck head, press the duck head with your fingers to squeeze out the blood inside, and then blanch the duck head for about 3-5 minutes. In addition, when buying duck heads, try to choose fresh duck heads, the frozen duck head fiber tissue is soft, and the taste is poor after marinating, especially for friends who open a store, it is not recommended to use frozen duck heads.

Although the spicy duck head is delicious, it is more cumbersome to make, and for novices, they like to mix and match spices together at will, so it is difficult to make a fragrant and spicy duck head. Therefore, friends who have the idea of opening a store need to make spicy duck head several times before making it, and after mastering the skills of spices and heat, it is more convenient to make duck head in a store.

Chef Liu introduced: Engaged in the braised meat industry for more than ten years, he has his own many stores, and the physical store teaches apprentices hand-in-hand. If you also have the idea of opening a braised meat shop, you can send a private message or leave a message below.

Zhou Black Duck. Overview.

Cooking steps: Related ingredients.

Ingredients: 1 duck neck, 1 duck wing, 50 grams of duck gizzard, 1 lotus root, 6 slices of ginger, 3 star anise, 1 cinnamon, 3 bay leaves, 50 grams of dried chili pepper, 20 grams of Sichuan pepper, 10 rock sugar, 1 can of beer, 2 tablespoons of dark soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce.

Add cold water and 3 ginger slices and cooking wine to the pot.

Then add the duck neck, duck gizzards, duck wings, and lotus root to cook.

Remove from cold water again.

Then add an appropriate amount of water, rock sugar, dried chilies, bay leaves, star anise, cinnamon, Sichuan pepper, and ginger slices and cook for 3 minutes.

Then add duck neck, duck wings, duck gizzards, lotus root, light soy sauce, dark soy sauce and beer and simmer for 1-2 hours.

Finally, when there is a little soup left, turn off the heat and take it out.

1. Ingredients: 5,000 grams of 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, 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, 50 grams of red yeast rice, 100 grams of cooking wine, 5,000 grams of fresh soup, 2,000 grams of refined oil.

2. Primary processing of duck neck. After 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 salt, mix evenly, marinate for about 12 hours, take out, wash with water, and then put it in a pot of boiling water to boil a water, remove it and set aside.

3. Make spicy marinade dried chili peppers cut into knots, star anise, sannai, cinnamon, cumin, grass fruit, cloves, sand kernels, pepper, 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.

4. 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.

5. 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.