Spicy Duck Neck
1.
The duck neck tears off the epidermal membrane and soaks in water for 1 hour
2.
Dried chili, cut into sections
3.
Sliced ginger, chopped green onion
4.
Duck neck pot in cold water, heat until the water boils, and boil for 2 minutes after the water boils
5.
Remove the foam, remove the duck neck, drain, and set aside
6.
Add oil to the wok, heat the oil, add dried chilies and peppercorns until fragrant
7.
Add chopped green onion and sliced ginger, sauté
8.
Add water (the amount of water in the marinade)
9.
Add bay leaves, cumin, star anise, cinnamon, light soy sauce, dark soy sauce, salt, sugar
10.
Bring the marinade to a boil
11.
After boiling, put the duck neck in the marinade and cook for 20 minutes on medium heat
12.
Take out the duck neck and let it air dry
13.
Let the marinade cool
14.
Soak the duck neck in the marinade for 5-6 hours
15.
Duck neck after marinating, cut into sections, ready to eat
Tips:
I put the amount of chili according to the spicy taste, and I am not a classmate who can eat spicy, so I reduce the amount appropriately.
After the duck neck is made, students who like heavy flavors will soak for a few hours before eating, but in fact, it tastes very good if you eat it directly.
Put the marinade + duck neck in the refrigerator, and the marinade will become frozen and delicious.
If you want to save the marinade for later use, you can put it in the freezer of the refrigerator.
