How to make Juewei duck neck marinated goods, how to make Juewei duck neck?

Ingredients. Duck neck 500 grams.

Accessories. 3 tablespoons of salad oil.

4 cloves of garlic. 4 slices of ginger.

1 tablespoon of Haitian signature bibimbap sauce.

2 tablespoons of Lao Gan Ma beef hot sauce.

2 tablespoons light soy sauce.

1 tablespoon Haitian soybean paste.

Nine plum 3.

3 licorice olives.

4 star anise. 10 grams of cinnamon.

10 grams of rock sugar.

1000 ml of water.

The steps of the practice of braised duck neck in a private room.

1.Material: Main material A:

Duck neck 500g seasoning B: 3 tablespoons salad oil, 4 cloves of garlic, 4 slices of ginger Seasoning C: 1 tablespoon Haitian signature bibimbap sauce, 2 tablespoons Lao Gan Ma beef hot sauce, 2 tablespoons light soy sauce, 1 tablespoon Haitian soybean sauce Seasoning D:

3 plum seeds, 3 licorice olives, 4 star anise, 10 grams of cinnamon, 10 grams of rock sugar, other e: 1000 ml of water Remarks (some wordiness about the material): The taste is always something that is difficult to adjust, so what I like, not necessarily everyone loves, this taste is salty, fresh and sweet and spicy, if you like spicy, you can add some dried chili peppers.

2.Chop the duck neck into suitable segments, wash it, then blanch it in a pot of boiling water for 5 minutes, then remove it, and then rinse it with cold water, which can remove some fishy smell.

3.Peel the garlic and ginger in Seasoning B, crush and finely chop them, heat the pot, pour in the oil, and stir the garlic and ginger until golden brown and fragrant.

4.Add the sauce in Seasoning C and stir-fry until the flavor of the sauce wafts out.

5.Put the treated duck neck in and out and sauté a few times to evenly coat the sauce.

6.Pour in water, the amount of water should not exceed the duck's neck, the water should be added at one time, and adding water in the middle will affect the taste.

7.Prepare the seasonings and place them in the pan in turn.

8.Bring the ingredients to a boil.

9.Then transfer it to a pot (if you don't have one, cook it directly in the pot, but pay attention to the heat to avoid boiling dry), and simmer for more than an hour.

10.Remove the boiled duck neck and place it on a drying rack to allow the surface to air dry.

11.After the soup has cooled (it is best not to condense in winter), put the duck neck back in and soak overnight. Afterwards.

12.It can be eaten immediately, or it can be placed on the drying rack to let the surface juice air dry.

13.Tearing and eating, super energetic.

The practice of the duck neck:

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.

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

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

Heat an appropriate amount of oil in a pan and stir-fry all the seasonings to bring out the fragrance.

Stir-fry the duck neck for one minute.

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.

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

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

Finished product.

How to make the duck neck:

1. Thaw the duck neck and soak it in clean water.

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

3. Add cooking wine.

4. Add 20g salt.

5. Marinate for more than 12 hours.

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

7. Remove it. 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 with water.

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

11. Remove the slag and leave the juice.

12. Put oil in the pot and put red pepper when it is hot until it is 3 hot.

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

14. Add seasoning water.

15. Pour in the fresh soup.

16；Add 20g of salt, 3g of monosodium glutamate to boil, boil over low heat for about 2 hours 17, put the duck neck into the boiling marinade, marinate over medium and low heat for 10 minutes 18, continue to soak the duck neck in the soup for 20 minutes, remove it, let it cool and chop it to eat.

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2。Marinate for 2 hours with 15 grams of salt, 60 grams of cooking wine, 2 green onions, 50 grams of ginger, 30 grams of dried chili peppers, and 5 grams of white wine. , star anise 10 grams, kaempfera 10 grams, cinnamon bark 5 grams, cumin 10 grams, grass fruit 5 grams, pepper 5 grams, cloves 5 grams, bay leaves 2 grams, licorice 2 grams, thyme 3 grams, angelica dahurica 10 grams, hawthorn 5 grams, fragrant fruit 2 grams, betel nut 5 grams, tangerine peel 5 grams, ginger 30 grams, dried chili pepper 100 grams, red yeast rice 35 grams, grass cole 5 grams, fragrant sand kernel 5 grams, white cole 3 grams, (the package can be used 3 times).

20 pounds of water in proportion.

Seasoning; 80 grams of refined salt, 20 grams of monosodium glutamate, 20 grams of chicken essence powder, 40 grams of cooking wine, 10 grams of Weiyi spoon Wei Te Xian (a treasure is on sale), 15 grams of brown sugar cubes, 8 grams of fried duck paste (a treasure is on sale), 8 grams of oil consumption, 5 grams of steamed fish soy sauce, 15 grams of dark soy sauce, 3 grams of ethyl flavoring agent (a treasure is on sale).

Fresh soup practice; 20 pounds of water, 2 chicken racks, 15 chives, 30 grams of ginger, 2 grams of pepper, 15 grams of cooking wine, boil over high heat, turn to low heat, and cook until there is only about 10 pounds of water. Brine making:

1.Put 400 grams of oil in a pot, boil over medium heat until the oil is hot, add cut dried chili peppers, about 50 grams, 50 grams of ginger slices, 40 grams of salt, 80 grams of Sichuan pepper, stir-fry to cool after fragrant, then put it into the material bag, then put it into the fresh soup, add spice packets, red yeast rice, boil over high heat until the soup boils, turn to low heat and cook for 1 hour, turn off the heat and soak for 2 hours, then the brine is completed.

2. Put the duck neck into the brine and cook over low heat for 30 minutes, (duck claws boil for 15-20 minutes, duck skeleton boil for 20-25 minutes, duck intestines boil for 5-10 minutes).

Special note: 25 minutes for duck heads, 20 minutes off from fire. Soak the duck gizzard for 30 minutes and remove from the fire for 20 minutes.

Duck wings 15-20 minutes. Remove from fire and soak for 20 minutes. 35 minutes for duck paws, 50 minutes off from heat.

Duck thighs for 50 minutes, soak from fire for 20 minutes. Edamame for 40 minutes, remove from fire and soak for 40 minutes. Duck tongue for 5 minutes.

Duck intestines for 5 minutes. Marinate the lotus root on low heat for 10 minutes. After marinating, let it cool naturally, seal it with plastic wrap, and cool for 3 hours.

Finished vegetables are made by brushing with oil:

45 grams of soybean oil, 2 grams of bone-penetrating flavor enhancer, 3 grams of chicken essence powder, 3 grams of monosodium glutamate, 4 grams of chili powder, 3 grams of minced green onion and ginger, 3 grams of Sichuan pepper powder, 10 grams of roast duck paste (sold in a treasure).

Preparation: 1. Boil the soybean oil until it is 7 hot, add green onion and ginger and stir-fry until fragrant, then remove it.

2. When the oil temperature is cooled to 5 hot, put chili powder, bone-penetrating flavor enhancer, chicken essence powder, monosodium glutamate, and Sichuan pepper powder for modulation, and then put in the miyi spoon to fry the roast duck paste.

3. The oil can be brushed on the marinated dishes (it can only be brushed if it is cold).

Question: Hello, can this brine be used all the time?

Dear, it's okay to keep it well and not have any problems that go bad.

Question: Is it OK to put more chicken fat in the brine? This way it is not easy to break.

Question Okay, thank you.

Authentic Duck Neck Marinade Recipe: 100 grams of light soy sauce, 30 grams of laughing leg dark soy sauce, 50 grams of sweet noodle sauce, 100 grams of rock sugar, 20 grams of dried chili pepper, 10 grams of Sichuan pepper, 2 pieces of angelica, 2 white cardamom, 3 bay leaves, the specific method is as follows:

Tools Ingredients: 6 duck necks, 1 can of beer, 100 grams of light soy sauce, 30 grams of dark soy sauce, 50 grams of sweet noodle sauce, 100 grams of rock sugar, 20 grams of dried chili pepper, 10 grams of Sichuan pepper, 2 slices of angelica, 2 pieces of white cardamom, 3 bay leaves, appropriate amount of cooking wine, appropriate amount of ginger, water, basin, pot.

1. 6 duck necks, soak them in water for 30 minutes, and soak out the blood in them.

2. After soaking, blanch the duck neck, pot under cold water, add cooking wine and ginger to remove the smell, and use a spoon to skim off the surface foam after boiling.

3. Then take it out and clean the surface with cold water, clean the foam, and clean it several times, this step can not only better remove the fish, but also make the meat firmer with cold water, and stew it out to touch the silver world meat without firewood, and the taste is better.

4. After cleaning, put the duck neck into the pot, add 1 can of beer first, and then add 100 grams of light soy sauce, 30 grams of dark soy sauce, 50 grams of sweet noodle sauce, 100 grams of rock sugar, 20 grams of dried chili pepper, 10 grams of Sichuan pepper, 2 pieces of angelica, 2 white cardamom, and 3 bay leaves.

5. Add green onions, ginger and garlic to enhance the smell and remove the fishy, and finally add a bowl of water, and the amount of water is level with the duck neck.

6. Cover the lid and boil over high heat, then turn to low heat and cook for 1 hour, you can turn off the heat when there is almost a little soup left in the pot, the duck neck has been cooked, and the color has become darker.

7. Continue to soak for half an hour and then take it out, simmer for 1 hour on low heat and then soak for half an hour, so that the duck neck can be completely infiltrated by the marinade.

1.After rinsing the duck neck, add ginger grams, green onion grams, refined salt socks, cooking wine, nitrate, mix evenly, marinate for about 12 hours, take out, wash with water, and then put it in a pot of boiling water to boil water, remove it and set aside.

2.Make spicy marinade dried chili peppers cut into knots, soak the spices in water slightly, drain; Put the red yeast rice into the pot, add 1200 grams of water and boil, then drain the residue 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, green onion sections and stir-fry slightly, mix in fresh soup and red yeast rice, add refined salt, change to low heat and boil for 2 hours after the monosodium glutamate is boiled, until the spicy taste and fragrance escape, that is, it becomes a spicy marinade.

3.Marinade: Put the newly processed duck neck into the boiling spicy marinade, use medium heat to marinate 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, chop it and eat.