Traditional Culture Encyclopedia - Hotel accommodation - How to make delicious duck neck?
How to make delicious duck neck?
Private Lu duck neck
Material: 500g duck neck.
Accessories: 3 tbsp salad oil.
4 cloves of garlic, 4 slices of ginger, Haitian signature bibimbap sauce 1 tbsp, Laoganma beef hot sauce 2 tbsp, soy sauce 2 tbsp, Haitian soy sauce 1 tbsp, nine-prepared preserved preserved plum 3, licorice olive 3, star anise 4, cinnamon10g, rock sugar10g, etc.
Steps of private halogen duck neck
1. Ingredients: main ingredient A: duck neck 500g seasoning B: salad oil 3 tbsp, garlic 4 cloves, ginger 4 slices seasoning C: Haitian signature bibimbap sauce 1 tbsp, Laoganma beef spicy sauce 2 tbsp, soy sauce Haitian 1 tbsp seasoning D: nine-made preserved plum 3, licorice olive 3, licorice olive 3. 10g Other e: 1000 ml of water is always difficult for everyone to adjust, so what I like is not necessarily what everyone likes. This tastes salty and sweet. If you like spicy food, you can add some dried peppers yourself.
2. Cut the duck neck into appropriate sections, wash it, then boil it in boiling water for 5 minutes, then take it out and rinse it with cold water, so as to remove some fishy smell.
3. Peel the garlic and ginger in seasoning B, smash them, cut them into pieces, heat the pot, pour in oil, and stir fry the garlic and ginger until golden and fragrant.
4. add the sauce in seasoning c and stir fry until the sauce fragrance floats out.
5. Put the processed duck neck in and fry it for a few times to make it evenly covered with sauce.
6. Pour water, the amount of water should not exceed the duck neck, and the water should be added at one time. Adding water in the middle will affect the taste.
7. Prepare seasoning D and put it into the pot in turn.
8. Boil the material.
9. Then move it into the pot (if it doesn't work, cook it directly in the pot, but pay attention to the heat to avoid burning dry) and cook it for more than an hour.
10. Take out the cooked duck neck and put it on a clothes rack to dry the surface.
1 1. After the soup is cold (it is best not to condense in winter), put the duck neck in and soak it overnight. afterwards
12. Take it out to eat or put it on a clothes rack to dry the juice on the surface.
13. It's super fun to eat while tearing.
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