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Flavor duck neck is a famous traditional snack, originated in Hunan, spread in Hubei, Sichuan and other places, with spicy salty crisp and other characteristics, but also a delicious dish under the wine.
This dish is delicious and delicious, but also has the effect of replenishing weakness, beauty and beauty, today I will introduce you to the method of flavor duck neck, learn to do it yourself at home, like to cook it to learn it.
First of all, let's prepare the ingredients: 3 duck necks, chop into small pieces of about 2 cm and put them in the basin.
Rinse the blood on the duck's neck with cool water.
One onion, after cleaning, cut into onion slices, coriander a handful into chopped parsley. Green peppers are cut into green pepper rings, and millet peppers are cut into millet pepper rings.
Cut three garlic into garlic slices and ginger into ginger slices. Take a small pot and add 5 grams of five-spice powder and 5 grams of cumin powder.
Let's marinate the duck neck, put the duck neck in the basin after controlling the water, add 2 grams of salt, 2 grams of pepper, and 5 grams of cooking wine. Add pepper to mask the fishy smell of the duck neck.
Then grab an appropriate amount of corn starch and stir well with chopsticks. Add the corn starch to lock in the moisture of the duck neck and keep the neck tender when fried.
After the ingredients are prepared, we proceed to the next step: let's first fry the duck neck, burn the oil in the pan, and when the oil temperature is 40% hot, it will be added to the duck neck.
Fry over medium-low heat for about four minutes, wait until the duck neck is fully fried, fry until golden brown, and remove the duck neck control dry oil.
Heat the oil in a pan, add garlic slices and ginger slices, grab 2 grams of dried chili peppers, 2 star anise, and 1 gram of green peppers and stir-fry together.
Stir-fry until fragrant, add 8 grams of watercress sauce.
After stir-frying the red oil of the bean paste, add the onion and coriander, and continue to stir-fry the fried duck neck.
Pour in 6 grams of cooking wine, pour in the cooking wine to have the effect of removing fishy flavor, pour in the appropriate amount of water, put in the seasoning and stir-fry evenly.
Pour in 2 grams of dark soy sauce to remove the base color, add 2 grams of pepper, 3 grams of sugar, 2 grams of salt, turn on high heat to collect the juice, and dissolve the seasoning.
Wait until the soup is slowly thickened and the duck neck has also been flavored, add the green pepper and millet pepper ring, and fry until the green line pepper and millet pepper ring are broken.
Drizzle 8 grams of chili oil, drizzle with chili oil to brighten the whole dish, stir-fry a few times before you can start the pan and plate, and finally sprinkle with cooked sesame seeds to garnish.
This delicious flavored duck neck is ready, learn to try it, appetizer and rice, more delicious than the outside sale.
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