First, the Chinese medicine package
1, star anise: 25g can remove the fishy smell from meat, and has a strong aromatic smell.
2, hawthorn: 8 grams can stimulate appetite, taste sour and sweet, can assist the taste.
3. Rhizoma Kaempferiae: 65,438+02g, also known as Jiang Sha, with brownish gray skin, pungent taste and strong ginger flavor.
4. Ural Glycyrrhiza uralensis Fisch:12g, also known as sweet grass, has a sweet taste, and the halogen product has a sweet tail, which can make the product have a long aftertaste.
5, cardamom: 8 grams of hard smell, can remove odor, with fullness and brightness as the top grade.
6, cardamom: 6 grams of bitter fragrance, can remove odor, add spices.
7. Amomum tsao-ko: Three of them have strong pungent smell, which can remove fishy smell and get tired. Dry, smooth, even and full skin has better quality.
8. Jade Fruit: Three of them have strong pungent smell and can remove fishy smell. They are round or oval, and their surfaces are grayish brown. Pericarpium Citri Tangerinae: 30g has orange fragrance and slightly bitter taste, which can be blended with other essences to form a unique flavor.
9, cinnamon: sweet 30 grams, can be used to relieve boredom and increase appetite.
10, Fructus Aurantii:10g is fragrant, bitter and slightly acidic. Piper longum: 10 grams to maintain the heart and increase appetite.
1 1, angelica dahurica: 30g is fragrant, slightly spicy and bitter, and can remove fishy smell. Radix Angelicae Dahuricae tablets and Radix Angelicae Dahuricae can be used.
12, cloves: 8 grams of commonly used spices, rich in flavor, it is better to choose flowers when choosing materials. Alpinia officinarum: 20 grams has a strong spicy taste and can remove fishy smell.
13, Amomum villosum: 5g fragrant smell, appetizing and stimulating appetite.
14, radix aucklandiae: 15g, with unique fragrance, bitter taste and herbal flavor.
15, fennel: 25g, uniform particles, full texture, yellow-green color, rich aroma and unique taste.
Second, ingredients
1, dried pepper: Chaotian pepper in Gutian, Fujian, with small fruit, high spicy degree and special pepper flavor. We can't buy this kind of pepper here. I use bullet dried Chili instead, which is also spicy enough.
2, pepper: plum pepper, rich in flavor, less impurities, no black seeds; Green pepper, also known as pepper, has a high degree of hemp. Meihua Zanthoxylum bungeanum, namely Dahongpao Zanthoxylum bungeanum, has a deep red color and is a good variety with rich aroma in Zanthoxylum bungeanum. Pepper is a dried green pepper with yellow color and high hemp. If local diners like hemp, they can add some pepper, otherwise they can only use Dahongpao.
3. Chef Bao Si Meat King: Concentrated essence is used to make food with special flavor, which can increase aftertaste and enhance flavor.
4. IsoVC sodium: a food additive, which plays an anti-oxidation and anti-corrosion role, and also plays a role in color protection (that is, keeping the good red color of raw materials from deepening and blackening).
5, Chili essence (divided into two types): water-soluble, can be directly added to the old soup; Oil-soluble-soluble in oil, you need to add edible oil. The cost of chilli essence is very high (a bottle in 50 yuan is about 1 kg), so it is easy to waste if you don't know the usage. Water-based chilli essence is watery, with high spicy degree, but it is not resistant to high temperature. The general usage is to marinate the duck neck, take out some original soup, let it cool, add water-soluble pepper essence, and then soak it in the duck neck, so that the soaked duck neck is hot outside but not hot inside. The effect of spicy inside and outside is achieved by oil-soluble capsaicin, which is oily and soluble in edible oil. When the duck neck is cured, the oil is cured into the bone marrow, and the oil-soluble capsaicin is also cured, so it can achieve the effect of being spicy both inside and outside.
6. Flavor: It is recommended to use pink duck flavor for meat flavor, which can enrich the meat flavor of the product; The main component of the flavoring agent is ethyl maltol, which can increase the aroma.
7. Edible pigments: There are two kinds used here. One is edible carmine, which is bright (red) and easy to color, and can be added directly when marinating; The other is monascus, which is natural in color (purple) and not easy to change color, but it is not easy to change color, so it is added during pickling.
Most people are only familiar with carmine pigment, but the color of duck neck cured with this pigment is too red and unnatural. Monascus is a kind of natural edible pigment, which is made from monascus rice by alcohol extraction and purification. The key to using it is to put it in kimchi. Although there is only one word difference with Redmi, Redmi can't be replaced by salt water, otherwise it will get darker and darker. This pigment is a very fine powder, so it should be melted with cold water before use, otherwise the color will be uneven. )
Third, the production of broth.
1, take 45 kilograms of clean water and boil it, put it in 8 chicken racks, and cook it on low heat for 1 hour (no seasoning is added in this process), and then cook a fresh soup (white soup), take out the chicken racks, and then add 3 packets of traditional Chinese medicine, 4 kilograms of dried pepper and 0.5- 1 kg of pepper (according to the taste of local diners) to the pot. All three ingredients should be cut and washed three times before cooking. After the fire boils, count the time. After about 1.5h, add 30g of edible oil and 500g of chilli essence, cook for 1h, and then take out. Drain the residue, filter the cooked soup stock, and then add 1250g salt.
Chinese herbal medicines, peppers and prickly ash need to be washed in advance. Just like the principle of making tea, the first tea is not the best. Wash off a part of the strong herbal flavor, and its aroma will be more volatile. Cover the soup to shorten the cooking time. )
Simple practice of Jason Wu duck neck
material
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.
working methods
1. After the duck neck is thawed and washed, add 50g of ginger, 50g of scallion, 50g of refined salt 100g and cooking wine, and mix the nitrate well. 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. 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; Add1.200g of clean water to the pot, remove the residue after cooking, and keep the water for later use. Clean the pan, add refined oil, heat it to 30%, add dried chili, spices and the remaining ginger and onion, stir fry a little, add fresh soup and Redmi water, add refined salt and monosodium glutamate, bring to a boil, and cook for 2 hours with low fire until it is spicy.
3. Put the preliminarily treated duck neck into the boiled spicy marinade, turn off the fire with medium fire marinade for 10 minute, let the duck neck continue to soak in the spicy marinade for 20 minutes, then take it out and cool it, and then cut into pieces.