How do you make potato chips in the neck of the duck? Specific method of ingredients

It is better and more comprehensive to study in professional training institutions.

Juewei duck neck is one of the most famous snacks in Changsha, Hunan, because the taste of duck neck is excellent, so it is called Juewei duck neck. Here's what I share with you about how to make a home-style duck neck, I hope you like it.

Raw material. 1 kg of chilled duck neck. 80 grams of dried chili peppers, 10 grams of ginger pieces, 10 grams of green onions, 20 grams of refined salt, 20 grams of nitrate, 20 grams of cooking wine.

The practice of the duck neck is absolutely delicious.

1. Initial processing of duck neck: duck neck thaw, rinse, add ginger, green onions, refined salt, cooking wine, nitrate and mix evenly, marinate for about 12 hours, take out, wash with water, and then put it in a pot of boiling water to make a water, remove it and set aside.

2. 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 take it out and let it cool before chopping it into pieces.

Ingredients. 750 grams of duck neck, star anise, cinnamon, bay leaves, kaempfera, grass fruit, cloves, fennel, licorice, coriander, dried pepper, salt, monosodium glutamate, soy sauce, red oil, sesame oil, garlic, sesame, old brine each appropriate amount.

Method. 1. Thaw and wash the chilled duck neck, marinate it with salt and blanch it.

2. After the old brine is boiled with spices to bring out the fragrance, blanch the duck neck in good water, boil over high heat to skim off the foam, cook in cooking wine, marinate and mature over high heat, take out the cool dry knife and change it into a block for later use.

3. Heat the garlic and sesame seeds on the wok, add red oil, sesame oil, monosodium glutamate, and wine, stir-fry evenly and put it on a plate.

Ingredient. 80 grams of dried chili peppers, 10 grams of ginger, 10 grams of green onions, 4 grams of star anise, 2 grams of sand ginger, 2 grams of cinnamon, 2 grams of cumin, 2 grams of grass fruit, 2 grams of Sichuan pepper, 2 grams of cloves, 2 grams of sand kernels, 3 grams of cardamom, 1 gram of grass, bay leaves, 20 grams of refined salt, 10 grams of red yeast rice, 1 kilogram of fresh soup, kilograms of refined oil.

Method. 1. The most important thing to make authentic and delicious duck neck is to make spicy marinade. Cut the dried chili peppers into knots, star anise, sand ginger, cinnamon, cumin, grass fruit, cloves, sand kernels, peppercorns, cardamom, grass rows, bay leaves, etc.

2. Put the red yeast rice into the pot, add 240 grams of water and boil, then remove the slag and leave the juice for later use.

3. 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 come out, that is, it becomes a spicy marinade.

1. The duck neck is salted to control part of the moisture, and at the same time, the meat quality of the mature duck neck is tighter after cooling, and the duck neck of the brine is evenly coated on the surface with sesame oil, which can be placed for a period of time, and the surface will not be very dry.

2. The marinated duck neck can also be mixed cold, or eaten directly, and can also be combined with some meat and vegetable raw materials to make brine.

Ingredients: duck neck (500g).

Seasoning: Salt (1 teaspoon), soy sauce (1 tablespoon), rock sugar (1 small handful), green onion (1 section), ginger (1 small piece), garlic (2 cloves), star anise (1 piece), Sichuan pepper (1 teaspoon), cinnamon bark (1 section), dried chili pepper (3 tablespoons), cooking wine (1 tablespoon), chili paste (1 tablespoon), grass fruit (2 pieces), bay leaf (2 pieces) [1].

Method. Ingredients: duck neck, green onion, ginger and garlic, dried red pepper, sesame pepper, Sichuan pepper, cumin, star anise, bay leaf, cinnamon, grass fruit, cloves, angelica, rock sugar, old marinade.

1. Wash the duck neck and remove the fascia on the surface;

2. Blanch the water in advance to remove blood and impurities, remove and rinse, and drain the water;

3. Cut the green onion into ginger slices, rinse all kinds of spices, and dry for water;

4. Stir-fry all the spices in the pan;

5. Add soy sauce, dark soy sauce and cooking wine, add an appropriate amount of water and marinade, add rock sugar, and bring to a boil;

6. Add the duck neck and bring to a boil, add an appropriate amount of salt to taste, turn to medium heat and simmer for 30 minutes;

7. Turn off the heat and soak thoroughly;

8. Before eating, remove and drain, spread in a baking tray, 200 degrees, and bake on top and bottom for about 20 minutes;

9. After filtering the used marinade, it can be stored in the refrigerator and used again next time.

Ingredients: 250 grams of duck neck, 1500 grams of brine, 5 grams of minced ginger, sesame oil, and coriander, 20 grams of red oil, and 2 grams of flavored powder.

Preparation method: 1. After the duck neck is exhausted of blood, fly into the water, and take a shower for later use.

2. After the brine boils, put in the duck neck marinade for 40 minutes, remove it to cool, cut it into sections, add minced ginger, sesame oil, red oil, and flavor powder, mix well, and sprinkle chopped coriander.

1.After the duck neck is washed, (I don't know if it's better to cook it first, because I'm using the leftover boiled white duck neck) taste with soy sauce, sugar, and salt for about half an hour.

2.Prepare the water starch and let the delicious duck neck pass in the water starch for a while.

3.Fry in a pan over medium heat until browned, then stir-fry over low heat for one minute.

4.Stir-fry the garlic in oil and season with tomato paste, soy sauce, sugar and water.

5.Then put the fried duck neck in the juice and simmer for about half an hour.

6.Thicken and remove from the pan.

Ingredients.

Seasoning: 40g salt, 3g monosodium glutamate, 4g star anise, 2g Sichuan pepper, 2g cinnamon, 20g dried chili, 20g cooking wine, 1g cloves, 2g fennel, 2g grass fruit, 2g sand kernels, 2g nutmeg 1g

Method.

1.The duck neck is thawed and soaked in clean water.

2.Prepare 10 g of green onion and 10 g of ginger

3.Add cooking wine.

4.Add 20g of salt.

5.Marinate for more than 12 hours.

6.Bring water to a boil in a pot and boil the marinated duck neck.

7.Fish. 8.Cut the dried chili peppers into sections.

9.Soak star anise, sannai, cinnamon, cumin, grass fruit, cloves, sand kernels, peppercorns, cardamom and bay leaves in water.

10.Heat the seasoning water and boil it for a while until it is excellent.

11.Remove the residue and leave the juice.

12.Put oil in a pan and cook until 3 hot, and add red peppers.

13.Add 10g of ginger and 10g of green onion and stir-fry slightly.

14.Add the seasoning water.

15.Pour in the fresh broth.

16.Add 20g of salt, 3g of monosodium glutamate and bring to a boil, simmer for about 2 hours.

17.Put the duck neck into the boiling marinade and marinate over medium-low heat for another 10 minutes.

18.Continue to soak the duck neck in the soup for 20 minutes, remove it, let it cool and chop it into pieces.

The practice of the duck neck is absolutely delicious.

Ingredients: 1000 grams of duck neck, 1 green onion, 1 piece of ginger, 5 red peppers.

Excipients: 3 star anise, 10 grams of sesame pepper, 2 grass fruits, 3 bay leaves, 5 grams of fennel seeds, 2 spoons of cooking wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce.

1. Wash the duck neck and divide it into two from the middle. Green onions, ginger slices, star anise. Cinnamon bark, red pepper, sesame pepper, bay leaves, fennel seeds ready.

2. In a pot under cold water, skim off the blood foam and boil for 3 minutes after the water boils.

3. Heat an appropriate amount of oil in a pot, put all the seasonings in it and fry it to bring out the fragrance.

4. Stir-fry the duck neck in the pot for one minute.

5. Put it into the iron liner of the rice cooker, add cooking wine, light soy sauce, dark soy sauce and salt. Add the amount of water at neck level.

6. Turn on the rice cooker steaming function and select 40 minutes.

7. When the function is over, the duck neck is ready.

8. Finished products. <>

Ingredients: 1000g of duck neck and duck wings, a small handful of Sichuan pepper, two grass fruits, five star anise, an appropriate amount of cinnamon, 100g of chili pepper, a piece of ginger, 1 piece of grass cardamom, 1 piece of good ginger, 2 sand kernels, a little spoon, a little Xinyi, an appropriate amount of soy sauce, an appropriate amount of dark soy sauce, 100g of rock sugar, an appropriate amount of white sugar, and a little vinegar.

Production steps: 1. Soak the duck in cold water.

2. Boil the duck neck and duck wings in a pot with cold water, and wash the foam with cold water for later use.

3. Put more oil in the wok and pour the spices and green onion and ginger directly into the pot, and add the spices to the cold oil and heat it together with the oil, which can more fully release the taste of the spices.

4. Add rock sugar and stir-fry until fragrant, pour in soy sauce and dark soy sauce and continue stir-frying.

5. Continue to stir-fry for a while, pour in hot water, and add duck neck and duck wings.

6. Add salt, chicken essence and white sugar, cover and simmer until the soup is thick, add a little vinegar, and wait until the soup is dried and then out of the pot. [You can be the boss yourself by joining a lo-mei shop].

Ingredients: 5000 grams of 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, 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, 5000 grams of fresh soup, 2000 grams of refined oil.

1. Initial 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. 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.

Precautions: 1. It is better to bagged the frozen skin of the duck neck. Be sure to marinate and blanch before marinating, otherwise the fishy smell will be too strong.

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.