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Duck neck is a unique flavor of leisure food, there is a spicy bite is not spicy, eat not on the fire, bored or watch TV when ken on two, both delicious and relieved, duck neck belongs to the sauce food, the love of duck neck can not only be exclusive to modern people, as early as the Qing Dynasty there are various ways to eat duck neck, in recent years is more popular throughout the country, after a variety of spices of the brine, soaked into the taste, and then dried, the finished product color dark red, with fragrant, spicy, sweet, hemp, salty, crisp, cotton and other characteristics, It is a casual snack for all ages. The following is for everyone to share, at home how to make their own delicious spicy duck neck to come, like friends come to learn it.
【Spicy duck neck】
1. First of all, we prepare a few duck necks, after cleaning, put cold water into the pot to blanch the water, pour a little cooking wine to fishy, after boiling on high heat, beat the foam in the pot, cook for about 2 minutes, fish out the duck neck and rinse it with water.
2. Then we prepare the spices, cut the ginger into slices, cut the green onion into horseshoe slices and put them together, grab a pinch of peppercorns, a handful of dried peppers, a pinch of peppercorns, a section of cinnamon, a few fragrant leaves, three star anise, a pinch of cumin and set aside.
3. Below we fry the spices, the pot of boiling oil poured into the prepared spices, turn on the low heat to stir-fry the aroma, the pepper slightly discolored after pouring the appropriate amount of water along the side of the pot, add cooking wine 10 grams to fishy, soy sauce 20 grams, soy sauce 10 grams of color, salt 4 grams, sugar 5 grams neutralize the spicy taste, chicken essence 4 grams, the salt flavor of the brine soup to be heavier some duck neck will be more flavorful, after the soup is boiled for another 3 minutes, let the flavor of the spices into the soup.
4. Then pour the boiled brine soup into a deeper pot, put in the washed duck neck, cook on high heat without lid to boil, then turn to low heat and simmer for 40 minutes.
After 5.40 minutes, the duck neck has been marinated, but it is not enough to taste, we first take out the duck neck, wait for the brine soup to cool and then re-put in the duck neck to soak for one night, so that the duck neck can be fully flavored and avoid becoming soft and soft at the residual temperature, eat more ribs and spicy, soaked into the flavor of the duck neck color is very rosy, we fished it out and chopped into small pieces on the plate can be eaten on the table.
Technical highlights:
1. The duck neck should be blanched in advance to remove impurities and blood water inside to reduce the fishy smell.
2. The salt taste of the brine soup is heavier, and it is easier to taste.
3. The duck neck must wait for the brine soup to cool before soaking, so that the meat will be more compact and tendonous.
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