First, raw materials: 5000 grams of chilled duck neck in bags, 400 grams of dried chili, 100 grams of ginger, 120 grams of onion, 20 grams of star anise, 3 grams of 10 grams, 8 grams of cinnamon, 10 grams of cumin, 10 grams of grass , 10 grams of pepper, clove 5 grams, 8 grams of Amomum villosum, 12 grams of soybean meal, 5 grams of row grass, 5 grams of geraniol, 200 grams of salt, MSG 15 grams, 1 gram of salt, 50 grams of red rice, 100 grams of cooking wine 5,000 grams of fresh soup and 2,000 grams of refined oil. Rose Flower,Jasmine Flower,Wild Chrysanthemum,Common Bombax Flower Henan Qiancuntang medicial technology co.ltd. , https://www.qctchineseherb.com
Second, the system of law:
1. The neck of the duck neck is thawed. After it is rinsed clean, add ginger 50g, onion festival 50g, salt 100g, cooking wine, salt, mix, pickle for about 12 hours, remove, rinse with water, then put Into the boiling water pot, pour a water, remove and use.
2. Making spicy marinade and dried chili cut into festivals, star anise, Sannai, cinnamon, cumin, grass, cloves, Amomum villosum, pepper, cardamom, row grass, geraniol, etc. with water, hold, drain; red yeast rice In the wok, add 1200 g of fresh water to the pot, then add the slag to the slag and leave the juice for later use.
The pot is lit and put in refined oil until it reaches 30% heat. Add the dried chilli festival, spices and the remaining ginger pieces, and stir fry on the onion, add fresh soup and red yeast rice, and transfer the salt and MSG to boil. , cook over low heat and cook for 2 hours, until savory and spicy, then serve as spicy marinade.
3. Braised put the newly processed duck neck into boiled marinade, and then use 10 minutes of medium heat to boil off the heat, allow the duck neck to continue soaking in the marinade for 20 minutes, and then remove and let it cool. Pieces of food.
Third, characteristics: spicy, fresh and delicious four, essentials:
1. The duck neck is bagged and chilled and peeled as well. It must be salted, boiled and then marinated. Otherwise, the smell is very heavy.
2. It is better to choose dry peppers as dried peppers because it is bright and spicy. After peppers are cut into knots, pepper seeds should also be preserved because the pepper seeds also have the effect of increasing marinade aromas. When frying chili peppers, it is advisable to rehabilitate refined oils and stir fry (fry to stir-fry until they are hot and spicy). Incorporating broth with broth only highlights the “hot†flavor.
3. The halogen duck neck shop claims that it uses dozens of spices. In fact, the type of spices is not so much, and the amount is not big. Only eight or nine kinds are needed. The key is to grasp the proportion of good use so that the spices reach and The effect of taste shows a savory fragrance.
4. There is also a spicy taste in the bones of the neck of a duck neck. It is not difficult to do so. After the neck of the duck has drowned, the spinal cord of the spinal cord matures and contracts, exposing small holes. When the salamander is smoked, the oily oil enters the hole and the bone naturally has a spicy taste. Continued immersion after marinating is to make it tasty. Liu Guoyan is quoted from: "Rural Practical Technology and Information" 2007.01