Spicy stewed duck neck(xiang la lu ya bo )

Spicy stewed duck neck

Introduction:

Production steps:

Step 1: wash the duck neck.

Step 2: marinade.

Step 3: prepare the seasoning.

Step 4: pour water into the pot, bring to a boil over high heat, put the duck neck, skim the foam after boiling, continue to cook for 1 minute, then remove and drain.

Step 5: add the oil into the frying pan, heat it over high heat, when the oil is 50% hot, put in the chopped scallion and ginger section, stir fry out the fragrance.

Step 6: add all the ingredients, dried pepper, Zanthoxylum bungeanum, Fructus Tsao, fennel, clove, cinnamon and fragrant leaves.

Step 7: stir fry for about 1 minute, pour in 1000ml water.

Step 8: then pour into the casserole, add the soy sauce, soy sauce, salt and sugar, boil, add the blanched duck neck, turn to medium heat and cook for 30 minutes. After cooking, take out the duck neck, dry it naturally for half an hour, then soak it, the taste of duck neck is better; the soup in the pot is cooled, and the duck neck is immersed in the soup again for 12 hours.

Materials required:

Duck neck: 500g

Marinade: 400g

Ginger: right amount

Scallion: right amount

Large material: 1

Dried pepper: 50g

Pepper: 50g

Caokuo: 1

Fennel: 10g

Cloves: 10g

Cinnamon: 1 Section

Fragrant leaves: 3 pieces

Soy sauce: 3 tbsp

Soy sauce: 2 tbsp

Salt: 5g

Sugar: 1 teaspoon, 5g

Note: 1, duck neck to bag fresh ice skin is good. 2. Blanch the water and then marinate it, otherwise the smell will be too heavy. 3. The soup of stewed duck neck can be poured into the fresh-keeping box after cooling and stored in the refrigerator. It can be reused next time. If the soup is not enough, some water and seasoning can be added appropriately.

Production difficulty: ordinary

Process: brine

Production time: several hours

Taste: medium spicy

Chinese PinYin : Xiang La Lu Ya Bo