Is it good to make a spicy duck neck to join? Or do you want to find a way to do it yourself online?

Please consult "Juekouxiang" healthy duck neck, which does not contain any food additives. Delicious, natural and healthy. You can go to the production line for internship. For details, please refer to the official **. You can search it in.

Study what you do Don't say if the taste you make is good Food safety is the first The food safety and credibility of the franchise store are better It is recommended that you save some money to open a franchise store.

If you want to find a store, you can come to 511caifu.

Summary. Dear, I am happy to serve you, the duck neck franchise fee is about 2-50,000 yuan. The franchise cost of the duck neck brand on the market is 2-50,000 yuan, the decoration fee is about 45,000 yuan, the equipment purchase is 35,000 yuan, the raw material purchase fee is 25,000 yuan, the rent of the store is 11,000 yuan a month, the labor cost is 11,000 yuan a month, and then set aside 350,000 reserves, and the investment costs add up to about 200,000 yuan.

Dear, I am happy to serve you, the duck neck franchise fee is about 2-50,000 yuan. On the market, the duck neck brand is 2-50,000 yuan to join the cost, the repair fee is about 45,000 yuan, the equipment purchase is 35,000 yuan, the purchase fee of raw materials is 25,000 yuan, the rent of the store is 11,000 yuan a month, the labor cost of Xidan is 11,000 a month, and then set aside 350,000 reserves, and the investment costs add up to about 200,000 yuan, for the smooth daily operation of the store, the franchisee should also consciously ensure that the reserve funds are sufficient.

Kiss, the conditions required by the Governor's Alliance: 1. The applicant must be at least 18 years old and have independent civil capacity. 2. Agree with the brand business philosophy, have a serious career attitude, and are interested in the common development of the duck neck business.

3. Have the financial strength to meet the overall operation.

4. It is necessary to set up the store in a large population area according to the requirements of the brand. 5. Franchisees are willing to participate in various trainings and abide by various management regulations. 6. Have the ability to manage, guide and unite personnel from the return industry, as well as good business credit.

7. Be able to bear hardships and stand hard work, and be able to devote yourself to the management of chain operations. <>

Spicy duck neck. 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, and salt to bring to a boil, and adjust the taste of the brine, which should be slightly heavier than our juju 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. Remove the duck neck, ** boil the brine (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, turned it over and baked it for another 15 minutes, and it feels a little dry and more fragrant.

The above is excerpted from the Internet].

The duck neck franchise fee is about 2-50,000 yuan.

The franchise cost of the duck neck brand on the market is 2-50,000 yuan, the decoration fee is about 45,000 yuan, the equipment purchase is 35,000 yuan, the raw material purchase fee is 25,000 yuan, the rent of the store is 11,000 yuan a month, the labor cost is 11,000 yuan a month, and then set aside 350,000 reserves, and the investment costs add up to about 200,000 yuan.

Conditions required for joining:

1. Applicants must be at least 18 years old and have independent civil capacity.

2. Agree with the brand business philosophy, have a serious career attitude, and be interested in the common development of duck neck business.

3. Have the financial strength to meet the overall operation.

4. It is necessary to set up the store in the most populous area according to the requirements of the brand.

5. Sun Daiwei franchisees are willing to participate in various trainings and abide by various management regulations.

6. Have the ability to manage, guide and unite practitioners, as well as good business credit management.

7. Be able to bear hardships and stand hard work, and be able to devote yourself to the management of chain operations. <>

Hello, the spicy duck neck is made as follows:

Ingredients: 5000 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, 200 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, 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. 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.

I hope it will be helpful to the landlord, remember to adopt.

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.

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.

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

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

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.

Prepare the seasonings and place them in the pan one by one.

Bring the ingredients to a boil.

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.

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

After the soup has cooled (it is best not to condense in winter), put the duck neck back in and soak overnight. After 11 12

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

You need to check this on the Internet, and the details mentioned above are as detailed as above.