The latest information on how to make a duck neck

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.

Delicious duck neck. It is from Hunan and belongs to Hunan cuisine.

The honor won by Juewei duck neck in Hunan:

2004-2005 Changsha Consumer Trustworthy Unit.

From 2005 to 2006, it was a consumer trustworthy unit in Hubiankunan Province.

2006-2007 Hunan Province Consumer Trustworthy Unit.

In 2008, it was ranked as one of the top ten local brands of consumer goods in Hunan.

In 2008, it was awarded the best local chain brand in Hunan.

In 2008, it was the first Hunan Province Excellent Franchise Brand.

2012-2013 Hunan Province Food Industry Reputation Monitoring Fixed-point Tracking Unit.

In 2011, it was awarded the title of "Demonstration Enterprise" for the construction of the integrity system of food industry enterprises in Hunan Province.

Juewei duck neck is a brand in Changsha, Hunan.

Juewei duck neck is the core brand of Juewei Food Co., Ltd., Juewei duck neck is carefully cooked with secret spices, integrated with Chuxiang traditional food cooking techniques, combined with the traditional medicine and dietary recipe of the motherland, absorbing the strengths of others, and developing Min Fiber for several years.

Chinese snacks have a long history and a wide variety of categories, carrying the food culture of the Chinese nation for thousands of years, and conveying the customs and customs of various places; All kinds of flavored snacks on the land of China are becoming popular all over the country.

1.After rinsing the duck neck, add ginger grams, green onion knots, refined salt, cooking wine, nitrate salt, 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 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 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, then take it out and let it cool, chop it and eat.

1. All the ingredients are thawed, and the duck neck is also chopped well, so that it is easy to absorb the flavor, and then wash it together. The duck neck does not need to be rinsed until there is no blood, so it will be boiled without fragrance.

2. All the seasonings are ready for use, if you don't like sweetness, you can halve or leave the rock sugar in half, and then you can put the very spicy dried chili pepper in the spicy tube. Don't be greedy for too many spices, too much will be bitter.

3. Boil a pot of boiling water, put the duck neck in it and boil, and hold for two minutes after boiling.

4. Cut the condiments while they are still boiling.

5. Turn off the heat and rinse with cold water.

6. Put oil in the pot, pour the bean paste into it and fry it over medium heat to make it fragrant, don't use high heat, it is easy to burn.

7. Then throw all the other ingredients into it and fry it in one piece.

8. Add cooking wine, light soy sauce and dark soy sauce.

9. Pour in the blanched and washed duck neck and stir-fry for two minutes.

10. Add cold water.

11. Keep it for 10 minutes after boiling on high heat, then turn to low heat and cook for 40 minutes, during which you should remember to turn over the pot, so as to evenly absorb the flavor (you can taste it bad enough after cooking, and you can extend the last step if it is not bad enough.) Then when I cook it, I think it's rotten, but in fact, the meat will shrink after a while, so don't be afraid that it will be too bad after 50 minutes).

12. After cooking, turn to high heat to reduce the juice, stir constantly with a spatula, so that the soup evenly wraps each piece of duck neck, but don't collect too dry, a little bit of soup taste is the best.

13. Put away the soup and get out of the pot, if you like a chewy taste, you have to let it go cold, and the hot one will not have that kind of chewiness.

Prepare the ingredients, one pot can be more marinated.

2.Halogen.

3.Put the prepared ingredients in the boiling marinade and cook for 20 minutes to cool.

4.After cooling, remove it, cut the marinated duck neck into sections and put it on a plate, drizzle with red oil, or serve it directly.

1. Ingredients for the delicious duck neck.

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 pluck, 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.

Second, the practice of the duck neck:

1. Soak duck goods in cold water.

2. Boil all the main ingredients 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 the main ingredients.

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.

7. It doesn't matter if you have a little soup left, add some lotus root, fish tofu, kelp knot and thousand-page tofu and cook it, pay attention to add salt again according to the taste.

9. Vegetarian dishes.

10. The color must be slightly heavier, so that it is more like a delicious duck.

TipsThis dish can be made with any duck goods, such as duck gizzards, duck hearts, duck heads, etc.!

It's okay to do this, and it's no wonder that many stores go out of business.

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