Raw materials:
Packed chilled duck neck 5000g, dried chilli 400g, ginger100g, onion120g, star anise 20g, Anemarrhena asphodeloides10g, cinnamon 8g, fennel10g, Amomum tsaoko10g, etc. Monosodium glutamate 15g, nitrate 1g, Redmi 50g, cooking wine 10g, fresh soup 5000g and refined oil 2000g.
Method:
1, Preliminary Processing of Duck Neck
After the duck neck is thawed and washed, 50g of ginger, 50g of onion, 0/00g of refined salt/kloc-and cooking wine are added, and nitrate is evenly mixed and submerged;
The smell is about 12 hours, take it out, wash it with clear water, then soak it in a boiling water pot and take it out for later use.
2, making spicy marinade:
Cut dried Chili into knots, star anise, three parents, cinnamon, fennel, apple, clove, Amomum villosum and pepper. Soak cardamom, grass, fragrant leaves, etc. Drain in clear water; Add1200g of clean water to the pot for cooking, then remove the residue and keep the water for later use.
Light a clean pot, add refined oil and heat it to 30% heat, then add dried pepper, spices, remaining ginger and onion, stir fry, add fresh soup and Redmi water, add refined salt and monosodium glutamate, boil and cook for 2 hours with low fire. When you smell spicy and fragrant, you get spicy marinade.
3 brine
Put the preliminarily treated duck neck into boiling spicy marinade, turn off the fire with medium fire marinade for 10 minute, let the duck neck continue to soak in spicy marinade for 20 minutes, then take it out and cool it, and then cut it into pieces for eating.
Features, spicy and rich, fresh and delicious.
Four main points:
(1) It is best to peel the bagged chilled duck neck.
Be sure to marinate after soaking in water, otherwise the taste will be too strong.
Adding nitrate will make the color light red and the flavor better. Don't add too much to avoid harm to human body.
(2) It is best to choose millet pepper for dry pepper, because this kind of pepper is red, shiny and spicy. Zanthoxylum bungeanum seeds should also be kept after cutting, because Zanthoxylum bungeanum seeds also have the function of increasing the aroma of marinade. When frying dried peppers, it is advisable to replay the refined oil and stir-fry it slightly (don't stir-fry it to a spicy taste). After mixing with fresh soup, its "strong and spicy" flavor can be highlighted.
(3) Braised duck neck claims to have used dozens of spices in the store. In fact, the variety of spices is not too much, and the quantity is not too large. Eight or nine kinds are enough. The key is to master the dosage ratio, so that the spice can achieve the effect of harmonious taste and present a fragrance.
(4) The duck neck is spicy in the bone, which is not difficult. After the duck neck is soaked in water, the spinal cord in the spinal canal matures and contracts, exposing small holes. When the meat is cooked, the spicy oil is introduced into the hole, and the bones are naturally spicy. The purpose of soaking after marinating is to taste.
Note: Paicao is also known as Xiangpaicao, Fine-pedicled Vanilla, Aucklandia, and Manshanxiang.