Spicy Braised Duck Neck
1.
After washing the duck neck
2.
Pour clean water into the pot, boil over high heat, put in the duck necks, skim off the foam after boiling, continue to cook for 1 minute, remove and drain
3.
Pour oil into the wok and heat it over high heat. When the oil is 50% hot, add the sliced green onion and ginger. After frying the aroma, add all the aniseed, dried chili, pepper, cumin, cloves, and cinnamon. Stir-fry the bay leaves for about 1 minute, then pour in 1000ml of water
4.
Then pour into the casserole, add the light soy sauce, dark soy sauce, salt and sugar. After boiling, add the blanched duck neck. After the pan is boiled again, cover the lid and cook for 30 minutes on medium heat.
5.
After cooking, remove the duck neck and let it dry naturally for half an hour (soak it later, it will taste better than direct soaking)
6.
Cool the soup in the pot, put the duck neck in the soup again and soak for 12 hours
7.
Take out half an hour after air-drying
Tips:
Private words: 1. Duck necks should be packed in a bag with ice and peeled.
2. The duck neck should be blanched before marinating, otherwise the fishy smell will be too strong
3. The soup of marinated duck neck can be poured into the fresh-keeping box and stored in the refrigerator after cooling. It can be used again next time. If the marinade is not enough, add some water and seasoning appropriately.
