Duck Neck Recipe that is More Delicious Than Zhou Hei Ya
1.
Wash the duck neck in a pot under cold water and bring it to a boil.
2.
After boiling, remove the froth, and pour a little cooking wine from the side of the pot to remove the fishy (the cooking wine must be put at this time, so that the domestic high temperature can quickly volatilize the cooking wine, thereby taking away the fishy smell in the pot)
3.
After the blanched duck neck is taken out, immediately put it in cold water. This step can make the duck neck more chewy and taste better.
4.
After the cold water, rinse the duck neck with flowing cold water.
5.
Then cut the duck neck into small pieces, because after the duck neck is marinated, it will be difficult to clean the cutting board.
6.
Mix all kinds of spices according to your taste preferences.
7.
Various sauces are also well matched.
8.
Pour all the spices into the duck neck, add 3 slices of ginger and 2 bottles of beer.
9.
Add more water, let the water cover the duck neck a little more, bring to a boil on high heat, and then simmer for 40 minutes.
10.
Don't rush out the cooked duck neck, soak it in it for 2 hours, and then refrigerate it. The taste is really amazing!
11.
Take a look at the final product, the color, fragrance, and taste are all, too fulfilling😉😉
