This set of duck neck technology, the taste is comparable to the taste of duck neck, without any additives, do rest assured duck neck, eat healthy brine.
This set of techniques can not only make duck wings, duck feet, legs, wing tips, etc., vegetarian vegetables, soy products.
1- Spice packet making
Star anise: 25 g , Hawthorn: 8 g , Shannai : 12 g , Licorice root : 12 g , Bai Coco : 6 g , Jade Fruit : 3 pieces , Tangerine Peel : 30 g , Cinnamon: 30 g , Bai Zhi : 30 g , Galangal: 20 g, Sand Kernel : 5 g , Cumin: 25 g , Fragrant Leaf 40 g , Fleshy Fruit 20 g , Male Cloves , Thyme 30 g , Fragrant Fruit 30 g , Fragrant Seeds 30 g , Wattle 50 g , Star Anise 25 g.
The above spices, wash with water, put in boiling water and cook for 3 minutes, remove, drain and put into the spice bag for later.
2- Adjust the brine
Add 20 kg of water to the brine bucket, turn on the heat, add the spice packet, 400 g of dried chili peppers, 300 g of peppercorns, 300 g of maltose, 30 g of yellow gardenia, 200 g of salt, 180 g of monosodium glutamate, 500 g of soybean oil, boil after boiling on medium heat and boil for 40 minutes, the brine is adjusted, this time you can brine things.
3- Ingredient pretreatment
Duck neck, duck feet, duck wings, duck legs, etc., after buying back, first put in cold water to soak for 2 hours, and then fish up for blanching, blanching time for 3 minutes, and then fishing and cleaning can be
4- Brine duck goods
After the brine is adjusted, add 60 grams of ginger and garlic, 200 grams of bean paste, 30 grams of cooking wine, and then add 4000 grams of duck products, after brine, turn off the heat and soak for 60 minutes, and then fish it out.
⭐️ Duck cargo brine schedule
Duck head: 30 minutes
Duck neck: 40 minutes
Duck rack: 25 minutes
Duck feet: 15 minutes
Duck legs: 40 minutes
Duck intestines: 10 minutes
You can follow this schedule and then put duck products according to the length of time.
Halogen vegetable method and brine duck goods are the same, vegetarian dishes only need to be washed, do not need pretreatment, vegetarian dishes after brine, and then 30-60 minutes into the taste, some vegetarian dishes are easier to rot, this type of vegetarian dishes we brine to 7 mature off the fire, and then soak, so that you can both soak the vegetarian vegetables, but also into the taste, will not rot.
The above is the duck goods technology, if you do not understand, there is a full set of video tutorials, available for learning, interested friends, can send, duck neck formula, to my private message,