Spicy duck neck The practice of duck intestines, the practice of spicy duck intestines and ingredien

Material. Ingredients: 1 kg of duck neck, half a green onion, 1 small piece of ginger, seasoning:

1 large ingredient, 50 grams of dried chili pepper, 50 grams of Sichuan peppercorns, 1 grass fruit, 10 grams of cumin, 10 grams of cloves, 1 section of cinnamon, 3 bay leaves, 3 tablespoons of light soy sauce (45ml), 2 tablespoons of dark soy sauce (30ml), 1 teaspoon of salt (5 grams), 1 teaspoon of sugar (5 grams).

Method. 1) Wash the duck neck and chop it into 8 cm long pieces with a knife.

2) Pour water into the pot, bring to a boil over high heat, put in the duck neck, skim off the foam after boiling, continue to cook for 1 minute, then remove and drain.

3) Pour oil into the wok, heat over high heat, when the oil is 5 hot, put in the chopped green onion and ginger segments, fry the fragrance, add all the ingredients, dried chili, pepper, grass fruit, cumin, cloves, cinnamon and bay leaves, fry for about 1 minute, pour in 1000ml of water.

4) Then pour into a small soup pot with height, add light soy sauce, dark soy sauce, salt and sugar, after boiling, put in the blanched duck neck, after boiling again, cover the lid, turn to medium heat and cook for 30 minutes.

5) After cooking, take out the duck neck and let it air dry for half an hour (soak it again after a while, it tastes better than soaking it directly). At this point, the soup in the pot has also cooled, and the duck neck is put in and soaked for 12 hours. Remove and air dry half an hour after serving.

Wash the duck intestines. Bring water to a boil in a pot and blanch the washed duck intestines. Put the duck intestines into the pot and remove them immediately when they see the discoloration.

Remove the duck intestines and let them cool and cut them into sections. Dice the pork belly and green onions, and cut the chili peppers and pickled millet peppers into small pieces. Put the pot on the heat, pour in the peanut oil and heat it, soak the millet pepper, green onions, and tempeh and stir-fry until fragrant.

Stir-fry the pork belly until cooked. Cook in rice wine. Add the duck intestines. Add salt, monosodium glutamate and sugar. Cook in peppercorn oil. Cook in chili oil.

Finally, add the chili pepper and stir-fry to taste. Serve on a plate of roasted duck intestines.

Tips: 1. Adding an appropriate amount of cooking wine to the duck intestines when blanching can effectively remove the fishy smell. 2. When the duck intestines are blanched in the pot, they should be removed immediately.

Prevent the duck intestines from getting old, and it will be very woody to eat. 3. During the whole process of stir-frying, the action must be fast, and after cooking the seasoning, you should quickly shake the pot C and stir-fry quickly. The duck intestines that come out of this way will have a crisp texture.

4. Rice wine can be replaced by Shao wine, cooking wine, and liquor. 5. This dish tastes better when cooled.

Everyone must have eaten "Delicious Duck Neck"! Lotus root slices, duck heads, duck necks, and duck intestines in the unique duck neck. Ha ha! That's my favorite! It's spicy and delicious!

Ingredients: 250 grams of duck neck.

Brine: 3 star anise, 1 grass fruit, 2 licorice, 2 cloves, 1 small piece of cinnamon, 1 teaspoon (5ml) cumin, 2 bay leaves, 10 grams of dried chili pepper (cut into sections), about 20 Sichuan peppercorns, 1 teaspoon (5ml) dark soy sauce, 2 tablespoons (30ml) light soy sauce, 1 tablespoon (15ml) oyster sauce, appropriate amount of salt, 1 teaspoon (5ml) sugar, 2 slices of ginger, 20 grams of garlic, appropriate amount of stock.

Method: 1. Materials.

2. Rinse the duck neck with running water.

3. Heat the pot, add 3 tablespoons of oil, add dried chili peppers, Sichuan peppercorns, ginger slices, garlic and stir-fry until fragrant.

4. Add the broth to boil, the amount of broth is subject to the amount of duck neck.

5. Add star anise, grass fruit, licorice, cloves, cinnamon, cumin, bay leaves.

6. Add light soy sauce, dark soy sauce, oyster sauce, sugar, salt and bring to a boil, adjust the taste of the brine, the brine should be slightly heavier than our taste.

7. Cover and turn to low heat to boil the brine for 1 hour to fully release the flavor of the spices.

8. After the brine is cooled, put the duck neck into the brine and soak it for more than 3 hours, so that the taste in the brine can fully enter the duck neck.

9. Take out the duck neck, ** bring the brine to a boil (note, be sure to take out the duck neck and then boil the brine, because slow cooking is easy to make the duck neck lose its tough taste), after the brine is boiled, put the duck neck into the brine and cook for 20 minutes.

10. The duck neck that has just been marinated is relatively wet, and the taste is stronger after being placed to air dry, I put it in the oven and baked it at 100 degrees for 15 minutes, and then turned over and baked for another 15 minutes, feeling a little dry and more fragrant.

Tips: In addition to duck neck, this brine can also be used to marinate other meats, as well as lotus root slices, etc., the used brine can be sealed and refrigerated for later use, the more marinated, the more fragrant.

How to make spicy duck intestines: thaw the duck intestines, add water, hot oil brine, and take out the ingredients. The ingredients needed are:

Dried chili, garlic, cinnamon, cooking wine, dark soy sauce, white sesame seeds, ginger, Sichuan pepper, light soy sauce, oil, salt, cumin powder.

1. Defrost duck intestines

Scrub with water 3 times, then put the duck intestines in clean water, the water does not cover the duck intestines, add 3 spoons of cooking wine and 2 teaspoons of salt to soak for 5 minutes to remove the fish; Pour out the water and replace it with new water, add half a bowl of flour to the water, and wash it about 30 times with your hands, and pour out the turbid water; Then add new water, rinse with clean water while scratching, and wash several times until the water is clear.

2. Add water to the discharge

Prepare all the dry ingredients, add water to the pot, put 2 tablespoons of cooking wine and two slices of ginger, open the water to wash the duck intestines, open the lid and blanch for 10-15 seconds (the duck intestines will be old after a long time).

3. Hot oil brine

Heat oil in a pot, add all dry ingredients and stir-fry over low heat until fragrant, add 300ml of water and all seasonings in the ingredients, cover and cook over medium low heat for 5 minutes; Turn off the heat and the brine is done; Open the lid and let the water cool to room temperature (the water should not be hot, it will burn the duck intestines).

4. Take out the feeding

Drain the duck intestines and put them in the brine, soak them for about 15 minutes to absorb the flavor; Take out the flavored duck intestines, add a spoonful of chili oil and a small amount of cumin powder, mix evenly, sprinkle with white sesame seeds and eat! It tastes better when refrigerated.

How to store duck intestines

Fresh duck intestines should not be kept fresh for a long time, if the family can not eat it for a long time, you can clean up the remaining fresh duck intestines, put them in a pot of clean water and cook, take them out and cool them with cold water, and then wipe off the surface moisture, wrap them in small packages with fresh-keeping bags, and directly refrigerate them for freshness, which can generally be kept fresh for 3-5 days without deterioration.

The ingredients needed for spicy duck intestines are: duck intestines, sesame seeds, fennel, cooking wine, soy sauce, and green onions.

When the materials are ready, let's talk about the practice of spicy duck intestines, step 1, the duck intestines must be cleaned, and they must be cleaned many times.

Step 2: Put the cleaned duck intestines into a pot, bring to a boil, remove and control the moisture.

Step 3, wrap the prepared shallots, ginger, chili, fennel, cinnamon in gauze.

Step 4, then put the duck intestines in another pot, put the big packet in, add an appropriate amount of sugar, light soy sauce, dark soy sauce, and boil in water, the time is about 30 minutes.

Step 5, then take out the duck intestines, control the moisture, cut into small pieces, sprinkle with some sesame seeds, drizzle with a little sesame oil and stir well, and it's done.

Duck intestine is rich in nutrition, containing protein, fatty acids, vitamins, minerals and other components, which are easy for the human body to digest and absorb, have a good nourishing effect, and are suitable for people who are weak, weak and hungry after illness; Contains cellulose, which can promote gastrointestinal peristalsis and promote metabolism, which can not only moisten the intestines and relieve constipation, but also protect the visual function of duck intestines.

Ingredients:

Ingredients: 500 grams of duck neck.

Excipients: 1 tablespoon oil, 1 teaspoon sugar, 1 teaspoon green onion, 1 teaspoon salt, 1 teaspoon garlic, 1 teaspoon ginger, 1 teaspoon dried chili paste, 1 teaspoon chili pepper, 1 teaspoon cooking wine, 1 tablespoon soy sauce, 1 teaspoon fruit, 3 bay leaves, 1 teaspoon Sichuan peppercorns.

Method.

1.Prepare the duck neck.

2.Prepare the excipients you will use.

3.Wash the duck's neck and cut it into sections.

4.Soak the duck neck in water for 20 minutes. Soak in blood.

5.Fill the pot with water, add cooking wine, put the duck neck to a boil and rinse the duck neck with warm water.

6.Stir-fry in another pot, add oil, add chili pepper and stir-fry until fragrant.

7.Then pour in star anise, bay leaves, grass fruits, green onions, ginger and garlic and stir-fry evenly.

8.Pour in boiling water.

9.Cook in cooking wine, add soy sauce and sugar to a boil.

10.Blanch the duck's neck.

11.Bring to a boil on high heat, reduce heat to low and simmer for 1 hour.

12.Remove and let cool.