1. First, we prepare some duck necks. After cleaning, put cold water into the pot, blanch it, and pour some cooking wine to remove the fishy smell. After the fire boils, remove the floating foam from the pot and cook for about 2 minutes. Take out the duck neck and rinse it with clean water.
2. Then we prepare seasoning, cut ginger into pieces, cut green onions into horseshoe-shaped pieces and put them together, grab a handful of peppers, a handful of dried peppers, a handful of pepper, a section of cinnamon, a few fragrant leaves, three star anises and a handful of fennel for later use. ?
3. Stir-fry the spices first, pour the prepared spices into the pot and stir-fry the spices on low heat. After the capsicum slightly discolors, pour a proper amount of water along the edge of the pot, add 10g cooking wine to remove the fishy smell, 20g soy sauce, 10g soy sauce for coloring, 4g salt, 5g white sugar to neutralize the spicy taste, 4g chicken essence, and the salted soup will be more salty. ?
4. Then pour the cooked marinated soup into a deep pot, put it into a washed duck neck, open the pot cover, boil it on high fire, and simmer for 40 minutes.
After 5.40 minutes, the duck neck has been marinated, but it is not tasty enough. Take out the duck neck first, and then soak it in the duck neck for one night when the marinated soup is cold. In this way, the duck neck can be fully flavored, avoiding the residual temperature from becoming soft and tender, and it tastes more fragrant and spicy. The marinated duck neck is ruddy in color, so we can take it out and chop it into small pieces and serve it on a plate. ?
Technical points:
1. The duck neck should be blanched in advance to remove impurities and blood inside and reduce the fishy smell.
2. Brine soup is more salty and easier to taste.
3. The duck neck must be soaked after the marinated soup is cold, so that the meat quality will be more compact.