Simple Version Zhou Black Duck Braised Duck Neck
1.
Stir-fried sugar pink pull oil 20g
Rock sugar powder 100g
100g boiled water (cold water is not allowed)
Put oil in the pot and heat it over medium heat.
Add rock sugar powder at about 50-60 degrees (do not wait for the oil temperature to be too high)
Stir-fry rock sugar powder on low fire (not high fire), slowly fry for 5-10 minutes, the sugar will melt slowly, and then fry until the color becomes darker and caramel color (the Pepsi color)
Be sure to add 100g of boiled water before bubbling, it will burn off late and it will have a bitter taste. The final product is a color similar to soy sauce.
Someone may ask why I made this powdered sugar. In fact, the color of duck neck comes from this, not soy sauce (soy sauce will turn black and this won’t). One is for the color, and the other is for sweetness, so This step is very important
2.
Duck neck pretreatment. Duck necks are thawed in advance. They must be completely thawed and immersed in cold water to remove blood. Rinse several times. Dry and marinate as much as possible before marinating: It is best to use Wangzhi and ginger cooking wine (if not available) It is ginger with cooking wine), marinate for no less than 1 hour, turn the duck neck every ten minutes when marinating
3.
Boil: boil water, add salt (8 grams of salt per catty of water), the amount of water is the deserted ingredients, put the duck neck after the water is boiled, and boil on high heat. Note that the water must be boiled within 10 minutes. Do not cover the lid, turn off the heat after boiling, drain the water, the drier the better
4.
The duck neck must be air-dried after it is taken out. The air-drying time: about 8 hours. This step is very important. This is the biggest difference from the braised duck neck. The braised duck neck requires that the dry fragrant is only air-dried before it will absorb more brine. To taste
5.
Pay attention to the following unwinding sequence:
Sugar color (soup becomes sauce color)
Rock Sugar Lemongrass Salad Oil 50g
50g lard
Red pepper, Chaotian pepper, some salt and sweet noodle sauce (Lao Caichen)
Additives (spices, maltol and duck bone marrow intrusion cream, don’t put them if they don’t, I didn’t buy them)
Put the spice bag after cooking for half an hour (do not put the spice early, the longest cooking time should not exceed 1.5 hours)
Overall cooking time: 2 hours, add some cooking wine at the end
2 When I was young, turn off the heat and add MSG (the soup should be very fresh, very salty and sweet, and spicy soup should be spicy, and it must be spicy)
6.
Spices contain more than a dozen kinds of spices, it is too troublesome to buy it yourself. I bought the second sister slag-free halogen material, which is very fragrant and convenient to use
7.
The duck neck is soaked, I soaked it all night to taste
8.
Take it out and dry it. The finished product tastes very good, comparable to Zhou Hei Ya
Tips:
It’s very fragrant and delicious. I didn’t add any flavours and it was delicious.
