Jingwu duck neck technology, methods and recipes all tell you, learn to open a shop, set up a stall, you can see several times, I will explain to you from the following steps.
1- Material selection
2- Broth making
3- Spice packet making
4- Sauté sugar color
5- Duck neck brine made
6- Duck neck brine
7- How to qualify the jingwu duck neck of the child
First, the selection and processing of materials:
1, duck neck to bag fresh peeling is better, natural thawing is better.
2, the duck neck, wash 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 into the basket to leak water)
3, cold water under the pot, boiling, pour in the appropriate amount of cooking wine, under the clean duck neck, boil for 3 minutes to fish, put water in cold water to clean up, fish up to be brine.
Second, the materials required for the preparation of broth:
Chicken rack 4 pounds,
1.5 kg of pork bones,
15 pounds of water
Put the pork barrel bones and chicken racks, wash, put into 30 pounds of water, after the fire is boiled, beat off the foam, put in 50 grams of beaten ginger, turn to a low heat and slowly stew, 3--4 hours, to soup white is appropriate!
Experience Sharing:
The heat and time control of the broth will directly affect whether the soup is rich enough and white enough. It should be noted that the foam generated during the boiling process must be skimmed out in time, otherwise the soup will become turbid and fishy. Note that in the process of boiling the broth, do not add water in the middle, especially add cold water, because the instantaneous temperature difference will affect the taste of the soup, if you really want to add water, but the amount of heating water can not exceed the amount of the original soup.
Third, the production of spice packets
White Kou 12 g,
Bai Zhi 12 g,
Octagon 10 g,
Cinnamon 10 g,
Grass fruit 7 g,
Cumin 8 g,
Licorice 8 g,
Nutmeg 7 g,
Cloves 5 g,
Coriander seeds 4 g,
5 g,
Grass Kou 8 g,
Galangal 5 g,
Peach 5 g,
Fragrant leaves 5 g,
Yamana 5 g,
Spirit vanilla 10 g
Weigh all kinds of spices, cut small, spherically broken, and put into the spice bag. Add water that can be boiled in the pot, put all the spices on high heat, wait for the water to boil for 3 minutes, pass the water, rinse with water, dry and set aside.
Four
Fried sugar color rock sugar 100 g,
Oil 20 g,
100 g of water
Here's how:
(1) Crush the rock sugar into a powder.
(2) Put the wok on medium heat, add salad oil and rock sugar, stir-fry with a stir-frying spoon, until the sugar is fried, change from white to yellow, switch to low heat and fry until the pot is full of foam, when, end away from the fire, stir-fry for a while, and then into the heat. When the big bubble changes from yellow to dark red, when the big bubble becomes a fish eye bubble, mix in the fresh soup, quickly push it well, and then fry it over low heat until the lake flavor disappears and then put it into the container, and the sugar color is already made. It should be noted that the final sugar color is bubble-free. There is also color, only transparent steam when you start to fry sugar color, judging from the color, as long as you see the transparent steam turning white smoke, you can pour hot water, if the white smoke becomes yellow smoke, it means that the color has passed, and the bitter taste will be;
Five
Duck neck special brine seasoning:
Chicken powder 100 g,
MSG 80 g,
Hydrazine 200 g,
Soybean oil 300 g,
Maltose 50 g,
Sweet noodle sauce 20,
Douban sauce 25 g,
Ginger slices 40 g,
1 spice packet,
Peppercorns 80 g,
Dried chili peppers 150 g,
1 part sugar color,
Broth 7500 g.
Old Soup Making:
1, take 15 pounds of broth into the pot, add spice packets, ginger slices, soybean oil, bring to a boil over high heat, add the remaining seasonings, sugar color 1 part, peppercorns, dried peppers, low heat for 30 minutes, turn off the heat, remove all the ingredients, let stand for 12 hours. The purpose of this is to allow the spices to be fully integrated with the water for fermentation, and the duck parts can be brine in 12 hours.
Six
Brine duck neck brine into a spice packet,
Dried chili peppers 150 g,
80 grams of peppercorns, grilled in large water, down into the duck neck, the small heat brine, the brine time is about 25-30 minutes, after the brine, turn off the heat and soak for 60 minutes. The purpose of soaking is to make the duck neck more humane, after the soaking is completed, scoop up the duck neck, brush a layer of oil, let it sit for a few hours, the taste is better.
Seven
What kind of Jingwu duck neck is qualified. High-quality duck neck is non-pigmented, the aroma is the natural aroma of meat and spices brine out of the comprehensive taste, is a natural fresh flavor, does not contain any chemical additives, eat into the mouth, especially with an aftertaste, there is also a spicy taste in the bones, spicy mouth is not spicy throat, the entrance is not spicy, the more you eat the more aftertaste, the meat is elastic, chewy, the meat is delicate, spicy and delicious,