How to make and color the delicious duck neck

How to make Juewei duck neck

Ingredients: 5000g of bagged chilled duck neck, 400g of dried chili, 100g of ginger, 120g of green onion, 20g of star anise , 10 grams of Sannai, 8 grams of cinnamon, 10 grams of cumin, 10 grams of grass fruit, 10 grams of pepper, 5 grams of cloves, 8 grams of amomum villosum, 12 grams of cardamom, 5 grams of fennel, 3 grams of bay leaves, 200 grams of refined salt, 15 grams of MSG, 50 grams of red yeast rice, 100 grams of cooking wine, 5000 grams of fresh soup, and 2000 grams of refined oil.

1. Preliminary processing of duck neck

Thaw the duck neck, rinse it, add 50 grams of ginger, 50 grams of green onion, 100 grams of refined salt, cooking wine and nitrate salt Mix evenly, marinate for about 12 hours, take out, wash with water, then put it into a boiling water pot to add a splash of water, take it out and set aside.

2. Make spicy marinade

Cut dried chilies into sections, star anise, sannai, cinnamon, fennel, grass fruit, cloves, amomum villosum, peppercorns, cardamom, and row grass. Soak the rice, bay leaves, etc. in water and drain; put the red yeast rice into the pot, add 1200 grams of water and cook until cooked through, then remove the residue and keep the juice for later use.

Put a clean pot on the heat, add refined oil and heat it until it is 30% hot. Add in the dried chili knots, spices and the remaining ginger cubes and green onion sections and stir-fry for a while. Add the fresh soup and red yeast rice water and stir-fry. Add refined salt and monosodium glutamate and bring to a boil, then reduce heat and simmer for 2 hours until the spiciness and aroma come out, and the spicy marinade is ready.

3. Marinate

Put the pre-processed duck neck into the boiled spicy marinade, marinate over medium heat for 10 minutes, then turn off the heat and let the duck neck cook. Continue to soak the seeds in the spicy marinade for 20 minutes, then take them out and let them cool before cutting them into pieces.

Notes:

1. It is better to use freshly peeled duck necks in bags. It must be pickled and blanched before marinating, otherwise the fishy smell will be too strong.

2. For dry chili, it is better to choose dry millet chili, because this kind of chili is bright red in color and has a strong spiciness. After cutting the peppers into sections, the pepper seeds should also be retained, because the pepper seeds also increase the flavor of the marinade. When frying dried chilies, it is advisable to add more refined oil and stir-fry briefly (avoid burning them into a spicy flavor). Only after adding fresh soup and cooking can the "spicy" flavor be highlighted.

3. Braised duck neck restaurants claim to use dozens of spices. In fact, the number of spices does not lie in the variety or quantity. Only eight or nine kinds are enough. The key is to master them. A good dosage ratio allows the spices to achieve a harmonious effect and present a subtle fragrance.

4. The bones of the duck neck also have a spicy flavor. Naturally spicy inside. After marinating, continue soaking to enhance the flavor.