Home version of spicy brine (marinated duck neck, marinated duck head, marinated duck gizzard, brine duck paw) preparation

Spicy brine duck goods (brine duck neck, brine duck head, brine duck gizzard) preparation

Ingredients: duck neck, duck head, duck paws, duck gizzards a total of 10 pounds

Ingredients: Frozen duck neck, duck head, duck gizzard, etc. a total of 5000 grams.

Spices: 15 grams of white root, 10 grams of nutmeg, 10 grams of cucumber, 8 grams of fragrant sand, 8 grams of shannae, 5 grams of cumin, 5 grams of fragrant leaves, 4 grams of white nutmeg, 2 grams of cloves.

Ingredients: 160 g of sweet noodle sauce, 160 g of rock sugar, 150 g of soybean paste, 100 g of dried chili peppers, 100 g of refined salt, 80 g of light soy sauce, 50 g of high liquor, 50 g of monosodium glutamate, 40 g of dark soy sauce, 40 g of chicken essence, 1 bottle of beer.

Detailed processing method:

1. Divide the purchased duck meat and thaw it with water. Then soak the bleeding water with water again and set aside.

2: Put the soaked duck meat into the pot and add an appropriate amount of water to be able to submerge. Add a little cooking wine, green onion, ginger slices, bring to a boil on high heat, change to low heat and cook for 5 minutes, rinse and set aside.

3, put the processed duck goods into the pot (with conditions to use a casserole as much as possible), and then two ingredients: 160 grams of sweet noodle sauce, 160 grams of rock sugar, 150 grams of soybean paste, 100 grams of dried chili peppers, 100 grams of refined salt, 80 grams of light soy sauce, 50 grams of high liquor, 50 grams of monosodium glutamate, 40 grams of dark soy sauce, 40 grams of chicken essence, 1 bottle of beer and spices: 15 grams of white root, 10 grams of nutmeg, 10 grams of cucumber, 8 grams of fragrant sand, 8 grams of shannai, 5 grams of cumin, 5 grams of fragrant leaves, 4 grams of white cloves, 2 grams of cloves, put them into the pot together. Add a little water to submerge.

Bring to a boil on high heat and cook on low heat for 50 minutes, then turn off the heat and steep for 20 minutes before leaving the pot.

Note: This taste is sweet, adjust the amount of rock sugar according to personal taste.

In addition to the duck varieties mentioned above, other varieties, such as duck wings, duck claws, collarbones, duck legs, etc., can be halogenated. Vegetable oil can grasp the time. Put more meat together in the pot and cook for a while, such as duck wings and duck paws with less meat, and then put in other varieties after 20-30 minutes after entering the pot.