What are some tips for manually making Zhou Black Duck duck neck?

Ingredients: 1 bag of 7 duck necks, 2 tablespoons of cooking wine, 1 piece of cinnamon, appropriate amount of green onion, ginger and garlic, 20 grams of dark soy sauce, 20 grams of light soy sauce, 2 bay leaves, 3 star anise, 20 grams of sesame pepper, 20 grams of red pepper, 10 grams of Sichuan pepper, 4 small pieces of rock sugar, 1 piece of angelica, 1 nutmeg, 1 grass fruit, appropriate amount of salt.

Preparation steps: 1. Blanch the duck neck in a pot of cold water and remove it for later use.

2Put all the seasonings (except rock sugar) into the pot, add a bowl of water, soak for 10 minutes, then heat over low heat, boil until the soup is almost dry, add a little oil, (don't worry about the oil temperature will splash everywhere after the temperature rises, because we put the water first, and then put the oil).

3. Boil the seasoning oil to make it fragrant, add the green onion, ginger and garlic and stir-fry, then add cooking wine, light soy sauce, dark soy sauce, hot water, duck neck, rock sugar.

4. The whole process can be cooked over medium and low heat, boiled until the soup is thick, and the duck neck can be easily pierced with chopsticks.

The duck neck and wings should be cleaned first, the fat and lymph on the duck neck should be removed, and the duck feathers on the wings should also be cleaned. Stir-fry the sugar color with rock sugar on low heat and slowly, fry until it bubbles into jujube red, immediately pour in the duck neck and wings and stir-fry, don't fry the sugar color black and fry the paste, otherwise the Zhou Black Duck will be bitter. When simmering, use low heat, and open the lid halfway through and stir it to make it more uniform and flavorful.

In fact, I think that if you want to make an authentic Zhou Black Duck duck neck, you should be able to learn from a professional master, the taste they make may be different, and it is a little more delicious.

Blanch the duck's neck in advance and wash it with cold water after passing it through a cup of water. 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. You can put the duck neck in, and then add light soy sauce and dark soy sauce to improve the color, the most important thing is to add 1 some beer and cook it over low heat for one to two hours, so that the cooked Zhou Black Duck duck neck is very delicious and delicious.

What are some tips for manually making Zhou Black Duck duck neck? The first thing to manually make this duck neck is to deal with it cleanly, and after the duck neck is cleaned, it also needs a pickling process, and it is necessary to pay attention to its collocation and weight when pickling, generally according to the number of duck necks according to their own needs to add condiments, and then there are standards that can be operated in accordance with its standards. But because Zhou Heiya's duck neck is a franchise chain, they must have some secret production methods.

The production method of Zhou Black Duck is very simple, put the duck neck in the marinade, such as cinnamon clove 8 corners, chili, pepper, libririce, bay leaves and other mixed spices in the marinade for 24 hours, and then take it out, do not add salt in the process of marinating, take it out, and then marinate it with salt, so that after it is cold, it is a delicious Zhou Black Duck duck neck.

Step 1: Prepare the materials first.

Step 2: Cut the duck neck into about 4cm segments, wash all the ingredients, cut the dried chili pepper into small pieces, and slice the ginger! (I put the light soy sauce together for the convenience of taking pictures).

Step 3: Pour the duck neck into the pot and add the beer.

Step 4: Wash and cut the marinade before pouring.

Step 5: Add light soy sauce and dark soy sauce (I put them together for photo convenience) Step 6: Pour in rock sugar, cover the pot, bring to a boil over high heat, turn to low heat and cook for about an hour.

Step 7: In the middle of the pot, you can open the lid and stir-fry with a spatula to make them more evenly colored and flavorful! Add a pinch of salt to it at the same time.

Step 8: After about an hour, open the lid of the pot, turn to high heat, reduce the juice and put it on a plate!

Step 9 is ready to eat, as a snack, and the snacks are very good! If you don't like the taste of beer, you can also switch to cooking wine! The duck neck can also not be chopped into small pieces, I am to make it more convenient when eating, so as not to change the knife!

For example, handmade, Zhou Heiya's duck neck has a lot of tips, such as the first is to put chili peppers in the seasonings, put more peppercorns, pepper, these things put a little more seasoning in it, they say that the milk should be cooked first, and then you can put the song seasoning in it, which is too delicious for a long time.

The processing technique of duck neck and the secret recipe.

Ingredients: 5,000 grams of bagged 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 rows, 3 grams of bay leaves, 260 grams of refined salt, 15 grams of monosodium glutamate, 1 gram of nitrate, 50 grams of red yeast rice, 100 grams of cooking wine, 5000 grams of fresh soup, 2000 grams of refined oil.

Preparation method: 1. Primary processing of duck neck.

After the duck neck is thawed and rinsed, 50 grams of ginger pieces, 50 grams of green onions, 100 grams of refined salt and cooking wine are added, and the nitrate salt is mixed and evenly submerged; Taste for about 12 hours, take it out, wash it with water, then put it in a pot of boiling water and boil it, remove it and set aside.

2. Make a spicy marinade.

Dried peppers cut into knots, star anise, three relatives, cinnamon, cumin, apple cloves, sand kernels, Sichuan peppercorns. Cardamom, weeds, bay leaves, etc. are slightly soaked in water and drained; Put the red yeast rice into the pot, add 1200 grams of water and boil well, then remove the slag and leave the water for later use.

Put the pot on the fire, put in the refined oil and cook until it is hot, add the dried chili peppers, spices and the remaining ginger pieces and green onion knots and fry them slightly, mix in the fresh soup and red yeast rice water, add refined salt and monosodium glutamate, and after boiling, change to low heat and cook for 2 hours until the spicy smell and fragrance are smelled, and then it becomes a spicy marinade.

Brine. 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

Characteristics, spicy and rich, tender and delicious.

Essentials: 1. It is better to bagged the duck neck and peel it chilled. It must be marinated first, and then marinated, otherwise the fishy smell is too strong, and the nitrate will be light red in color and better in flavor, so do not add too much, so as not to harm the human body

2. It is better to choose millet pepper for dried peppers, because this kind of pepper is red and oily and has a strong spicy taste. After the chili pepper is cut into knots, the chili seeds should also be retained, because the chili seeds also have the effect of increasing the flavor of the marinade When 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, so as to highlight 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, and the key is to grasp the proportion of dosage, so that the spices can achieve the effect of harmony and taste, and present a kind of fragrance.

4. The duck neck is also spicy in the bones, in fact, it is not difficult, after the duck neck is boiled, the spinal cord in the spinal canal matures and contracts, revealing small holes, and the chili oil is introduced into the holes when the meat is made, and the bones naturally have a spicy taste After the marinade is heated, continue to soak in order to make it taste

It's the duck neck, duck wings, and these small ducks that make this kind of Zhou Black Duck by themselves. Even some cold dishes can be as long as they are sweet and sour. That is, the ratio of these things must be ginger slices, as well as millet peppers, and some sugar, which must be put and tasted.

First of all, it is necessary to deal with it, after the duck neck is cleaned, it is necessary to pay attention to its collocation and the weight to be much thinner, generally according to how many sizes, according to their own needs, and then there are standards can be operated in accordance with its standards. First of all, it is necessary to deal with it, after the duck neck is cleaned, it is necessary to pay attention to its collocation and the weight to be much thinner, generally according to how many sizes, according to their own needs, and then there are standards can be operated in accordance with its standards.

When you come to make Zhou Black Duck duck neck, you must choose fresh duck neck, so that the taste is better.

The second is to make the duck neck to have a good taste. Be sure to mix your sauce well. The ratio between the ingredients should be strictly according to the recipe, so as to ensure your final taste.

Duck goods (duck neck, duck feet, duck rack, duck wings, sold in supermarkets) soak in water for more than 1 hour and clean the bleeding water, take out the drained water and put in the ginger slices, marinate with an appropriate amount of salt and cooking wine for a while, and use your hands to grasp the flavor.

2.Put the duck in a pot under cold water, put in the green onions, ginger, peppercorns, cooking wine, boil over high heat to remove the blood foam, cook for 10 minutes until there is no blood foam, and remove the cold water (so that it is not so greasy).

3.Heat the oil, after the oil is hot, put the green onion, ginger, garlic and chili pepper and stir-fry it fragrantly, pour in the duck goods and stir-fry it, then pour in 2 spoons of light soy sauce, 3 spoons of dark soy sauce, a handful of pepper and pepper, put cinnamon bay leaves, a small handful of rock sugar, six or seven star anise, appropriate amount of salt, stir-fry evenly and color, 4Pour in beer, cover the duck, cook over medium heat for 30 minutes, stir-fry in the middle, add your favorite vegetables after half an hour, continue to cook for 10 minutes, and then reduce the juice on high heat for 5 minutes.

When collecting the juice, keep stir-frying to prevent it from sticking to the pan. Cook as if taken out and let cool.

Zhou Black Duck's duck neck has a lot of tips, such as the first is to put peppers in the seasoning, put more pepper, pepper, these things put a little more seasoning in it, they say that the milk must be cooked first, and then you can put the song seasoning in it, that time is too delicious Zhou Black Duck's duck neck has a lot of tips, such as the first is to put pepper in the seasoning, put more pepper, pepper, these things put a little more seasoning in it, they say that the milk should be cooked first, In the future, you can put the song seasoning in it, and it is too delicious for a long time.

What are some tips for manually making Zhou Black Duck duck neck? Manually making this kind of Zhou Black Duck Duck Neck is first to deal with the duck neck, after the duck neck is cleaned, it also needs a pickling process, and when pickling, you should also pay attention to her collocation and weight, generally according to the number of duck necks according to their own needs to add condiments, and then there are standards can be operated according to his standards, it's OK, but because Zhou Black Duck Duck Neck is a franchise chain store, so they must have some secret production methods. You can also go to Douyin or search for relevant productions on the Internet**, and then do it according to **, so that it must be clear.

A list of ingredients. 1kg of duck neck, 2 and a half spoons of Sichuan pepper, 18 dried chili peppers, 2 small pieces of cinnamon, 7 spoons of cooking wine, 4 spoons of light soy sauce, 2 and a half spoons of dark soy sauce, 1 and a half lemons, a handful of rock sugar, 1 and a half spoons of sugar.

Thaw, wash, drain the duck neck, then cut into sections, about 5 pieces per piece. A spoonful refers to a spoon of this size, oh, the last step.

Put all the duck neck and the seasoning on it into the pot, add water to flood the duck neck, (you can add a small spoon of salt if you think it is not salty enough) bring to a boil over high heat, then cover the pot and turn to low heat to cook for about an hour, when the soup is almost dry, collect the juice on high heat and put it on the plate!

The most important skill of making Zhou Black Duck by hand is the soaking of the duck and the seasoning of the soup base, you must cover up the fishy smell of the duck with a heavy taste, and you must pay attention to the heat, so that the duck is softer and rotten, and you must reduce the juice on low heat.

1. Drift. Wash the duck neck, duck paws and other raw materials many times (soak in cold water for about 40 minutes in summer, change the water more than 3 times, soak out the blood and water inside, put it in a basket to leak water, and soak it in warm water for more than 1 hour in winter). After the duck intestines are thawed, put them in a dense basket, knead them with salt separately, and rinse them with water.

2. Marinate. Add all the ingredients to the salt and dark soy sauce, mix evenly, and marinate for more than 12 hours. During the pickling process, you can also put a little ginger and green onions.

3. Bake. The marinated product is baked. Dehydrate the raw material and make the meat firm and dry.

4. Halogen. Use a large pot (bucket) with a diameter of 45 cm, fill it with 2 3 water, add chili pepper, Sichuan pepper, and then add star anise, angelica, white cardamom, grass fruit, betel nut, fragrant fruit, cinnamon, red cardamom, good ginger, nutmeg, licorice, sand kernels, cloves. Cover the pot and simmer over high heat for 2-3 hours.

During the process of boiling the soup stock, do not remove the lid often, otherwise the aroma will easily evaporate. Add salt, monosodium glutamate, salad oil, rock sugar, white sugar, chicken essence and dark soy sauce. If you don't like sweets, you can reduce the amount of sugar.

5. Bubble. After the soup is blended, according to the processing time of the product, put in the duck series raw materials and cook them over high heat (for every 1 kg of duck series raw materials added, 8 grams of liquor, 18 grams of salt, 10 grams of monosodium glutamate, chicken powder, and rock sugar are added). After cooking, turn off the heat and simmer for 3 minutes (peppers and peppercorns are generally replaced once after 2-3 times).

The cooking time may vary depending on the texture and origin of the raw materials, and the actual situation shall prevail. Remove the processed ingredients from the soup and let them cool. Put it in the old soup that has been cooled, soak it cold for more than 30 minutes (add 10 grams of Fortuna oyster sauce, hoisin sauce, pork rib sauce and 5 grams of caramel pigment per kilogram of old soup), and remove it.