Duck neck with chili sauce(mi zhi la jiang ya bo )

Duck neck with chili sauce

Introduction:

Put duck neck in clear water, add proper amount of cooking wine, soak for 30 minutes, and wash blood

Production steps:

Step 1: put duck neck into clear water, add proper amount of cooking wine, soak for 30 minutes, and wash blood.

Step 2: add water to the pot, put duck neck into the pot, add onion, ginger and cooking wine, boil the water, skim off the foam, and take out duck neck.

Step 3: heat the oil in the pot, add onion, ginger, Zanthoxylum, star anise, pepper and stir fry until fragrant.

Step 4: add duck neck, add cooking wine, soy sauce, sweet sauce and stir fry.

Step 5: after coloring the duck neck, pour it into the casserole, add water just past the duck neck, add the seasoning bag, boil it over high heat, and turn it down for about 40 minutes.

Materials required:

Duck neck: moderate

Dried pepper: 3

Scallion: right amount

Ginger: right amount

Garlic: right amount

Thirteen spices: right amount

Cooking wine: moderate

Old style: moderate

Sweet flour sauce: right amount

Rock sugar: right amount

Note: private words: do not casserole, directly in the wok can also be.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Mi Zhi La Jiang Ya Bo