Spicy duck neck(zheng wei hu bei xiao chi ma la ya bo zi )

Spicy duck neck

Introduction:

"When it comes to Hubei cuisine, many people will think of duck neck. Duck neck is not only delicious, but also spicy. Duck neck is high in protein and low in fat. It has the functions of replenishing qi and deficiency, reducing blood fat and beauty. It is a kind of leisure food suitable for all ages. I think few people don't like duck neck! As a native of Hubei, I have a special preference for duck neck. Not only do I love duck neck, but also my friends and relatives. Every time I go back to Hubei, they will say: bring me some duck neck! However, for the various problems now exposed, food safety problems are really terrible, many things are less to eat or choose to do at home. Duck neck can also be made at home. It's not only easy to make, but also delicious. The most important thing is safety. You don't have to worry about any pigment additives. Hot summer, a dish of duck neck, with a glass of frozen beer, but also better than this? Make a pot of good brine can be used many times, brine different things, such as: duck head, duck feet, lotus root, dried beans..... Absolutely safe and assured

Production steps:

Step 1: material drawing

Step 2: remove the grease and fascia on the surface of duck neck, clean it, prepare a bowl of water, and soak in ginger slices and duck neck for more than 30 minutes.

Step 3: after the pot is hot, add 2 spoonfuls of oil. After the oil is hot, add red pepper, garlic and ginger.

Step 4: add appropriate amount of soup (not over duck neck), and then add brine materials: dried pepper, ginger, garlic, cinnamon, star anise, licorice, clove, fennel, leaves, pepper and soup

Step 5: add salt, sugar and oyster sauce.

Step 6: pour the brine into another pot, bring it to a boil, try the taste, and adjust it to your favorite level (at this time, the taste of the brine should be a little heavier than usual, so that the bittern will taste good).

Step 7: cover well, turn down the heat and boil for about 1 hour (so that the bittern tastes mellow).

Step 8: Boil another pot of boiling water, put it into the duck neck after boiling, cook for 3 minutes, and quickly pick up the cold water. (can effectively remove fishy smell)

Step 9: after the brine is cooked, put it into the duck neck and simmer for 30 minutes, then turn off the fire. Don't take it out. Soak the duck neck in the brine for more than 3 hours to make it fully tasty.

Step 10: after marinating, take out the water on the dry surface and start.

Materials required:

Duck neck: 5

Dried pepper: 16

Ginger: 2 pieces (one slice, one flattened)

Garlic: 5

Cinnamon: 2 small pieces

Star anise: 3

Tsaoko: 2

Licorice: 2 pieces

Cloves: 2

A little: fennel

Fragrant leaves: 3 pieces

Zanthoxylum bungeanum: 20-50

Soup: right amount

Salt: right amount

Sugar: right amount

Old style: 5ml

Soy sauce: 30 ml

Oyster sauce: 15ml

Note: brine materials are generally sold in the market, about 5 yuan together. Brine must be boiled for about 1 hour, so that the taste of the materials inside can be completely boiled out, and the bittern tastes better. Duck neck first with ginger water bubble, and then fly water, this can effectively remove its fishy smell. Duck neck should not be cooked for a long time, so as to avoid the meat becoming firewood. Duck neck must be soaked enough time, so as to taste. The neck of freshly stewed duck is relatively wet, and it will become more tough after natural air drying. A large number of pepper and pepper, according to their acceptance of the degree of addition and subtraction.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: spicy

Chinese PinYin : Zheng Wei Hu Bei Xiao Chi Ma La Ya Bo Zi