A Snack that Makes You Unable to Stop Your Mouth---spicy Duck Neck
by Xinyi
Favorite
Difficulty
Hard
Time
24h
Serving
2
1. Clean the white film on the surface of the duck’s neck
2. Rub the duck neck with vinegar to remove the fishy smell
3. Take a clean basin, add five-spice powder, ground ginger, salt, cooking wine and mix well
4. Put the duck necks that have been removed from the fishy smell to marinate them for at least five hours
5. When marinating the duck neck, we are about to make the spicy marinade. Put the oil in the pot and heat it to 30-40% hot, then add the dried chilies (the dried chilies can be cut into knots, so that the spiciness is easier to come out) and fry them. After the spiciness, add pepper and stir fry
6. After the spicy aroma is obtained, pour the fried chili and pepper with oil into a large pot
7. Add water according to the size of the duck’s neck and their respective tastes, and then put ginger, star anise, trinaphthalene, grass fruit, cloves, cinnamon, cumin, and bay leaves into the pot
8. Pour the dark soy sauce and light soy sauce, salt, sugar, and boil on high heat
9. Change to low heat and simmer for about 2 hours. When the aroma overflows, it becomes a spicy marinade. Let the boiled brine cool down
10. Rinse the pickled duck neck with running water
11. Put it in a boiling water pot and pour water
12. Take out the clean blood foam and set aside
13. Duck necks that have been simmered in water are soaked in cold brine for 2-3 hours, so that the brine can be tasted first
14. Then turn off the heat by using medium heat for 20 minutes. Let the duck necks continue to soak in the spicy marinade for a few hours, so that even if the soaked duck necks bite to the bones, the spicy flavor will occupy your tongue.
15. The duck necks that have just been marinated are wet, so it’s better to dry them and they will taste better.
