Authentic Wuhan Zhou Black Duck Spicy Duck Neck
1.
Blanch the meat, add ginger slices, cooking wine, spring onion, boil in water, add meat blanching water, boil the blood foam on the surface, remove and rinse for later use
2.
Stir-fry the sugar color, add 50g sugar in a cold pan and add 50g of white sugar. Turn on a low heat and continue to fry until the sugar melts and changes color. The sugar color gradually turns from red to black and red.
3.
Prepare the marinade (key, key, key), add water to the pork bones or chicken racks and boil it on low heat for 15 minutes to prepare the broth, or use water directly. Add Chinese pepper, dried chili, chicken essence, edible oil (250g), dark soy sauce, ginger, spring onion, and sugar to the water. After boiling, turn off the heat and simmer for 5 minutes, add salt and secret sauce bag. The taste of the marinade is adjusted according to personal taste. The oil and salt should be sufficient, a layer of oil should be visible on the surface of the marinade, and the saltiness should be slightly heavier than usual.
4.
Marinate the meat first and then the halogen, the meat is thick and then the meat is thin. Thick meat such as duck legs, duck gizzards, duck neck, thin meat such as duck wings, chicken wings, etc. Thick meat is generally 30 minutes, thin meat 15 minutes, and vegetarian dishes 15 minutes. After the halogen, turn off the heat and soak for more than 2 hours, the longer the time, the more delicious it will be.
5.
Finished picture
6.
Finished picture
Tips:
Pick up the impurities in the brine and put it in the refrigerator to freeze. It needs to be boiled and disinfected once within 48 hours. The old marinade can be used repeatedly, the more marinated, the more mellow the taste. The reason why the marinade tastes good is the base of the old marinade for many years. (The fished-out material package, pepper and chili can be used again within 24 hours) Each time you turn on the stewed pot, adjust the taste carefully according to your personal taste. Those with a weak taste can take out the stewed package and reduce other condiments in the middle. Dosage, and vice versa. Repeat the operation several times, and novices will become veterans. It's actually that simple to make your own lo-mei.
