Homemade spicy duck neck(zi zhi xiang la ya bo )

Homemade spicy duck neck

Introduction:

"I always like to eat duck neck and claws like Jue Wei and Zhou Hei duck. It was exposed that Jue Wei's bacteria exceeded the standard, and I didn't dare to buy them any more. I wanted to eat them a while ago, but I didn't dare to buy them. I asked my aunt to buy frozen duck neck. Let's cook them by ourselves. We can eat them safely. The taste is absolutely not worse than what we bought, and there is also a smell of preservative. Besides, it definitely saves more money. It costs 20 yuan for duck neck, 3 yuan for marinated material, and 25 yuan for others. It's about 6 yuan for each piece sold outside, and 6 * 7 will cost 42, saving nearly half. "

Production steps:

Step 1: 1. Duck necks are sold in the frozen area of the market, and they are thawed first when they are bought back;

Step 2: 2. Wash and cut into two sections;

Step 3: 3. Boil the water in the pot, blanch the duck neck, skim the foam, cook for a while and then pick it up;

Step 4: 4. Pour the oil into the pan, heat the oil, put in the chopped scallion and ginger, stir fry the flavor, put in all the ingredients, dried pepper, Zanthoxylum, tsaokuo, cinnamon and fragrant leaves, stir fry for about 1 minute, pour in water, then add salt, sugar, soy sauce and soy sauce to boil together, put in the duck neck after boiling water, and then boil for half an hour;

It's said that the best way to cook is to put it on the Internet for half an hour;

Step 6: 6. Then put it back into the pot and continue to soak for 12 hours, then take it out and air dry for half an hour (I didn't air dry when I took the photo, I can't wait, hehe).

Materials required:

Duck neck: 2 kg

Scallion: right amount

Ginger: right amount

Large material: 1

Dried pepper: 50g

Zanthoxylum bungeanum: right amount

Note: 1. In fact, the bittern is not necessarily all ready, go to the market to sell condiments there and ask him to grasp, you tell him what, generally know what to want, like spicy can add a little more spicy, but eat too spicy is not good, ha ha ~ 2. Their color will be lighter than the market, in fact, it doesn't matter, the taste is good, if you want to color thicker Some, put some red koji to color. 3. The used brine soup can be put into the refrigerator for freezing, and it can be reused next time. If the soup is not enough, some water and seasoning can be added. 4. The same marinade can cook duck claws and wings, which are equally delicious. You don't have to worry about the bacteria anymore.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: spicy

Chinese PinYin : Zi Zhi Xiang La Ya Bo