Zhengwei Hubei Snacks-spicy Duck Neck

Name: Zhengwei Hubei Snacks-spicy Duck Neck
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 bars Duck neck; 16 Dried chili; 2 pieces (one piece is sliced and the other is flattened for use) ginger; 5 Garlic cloves; 2 small pieces Cinnamon; 3 pieces star anise; 2 pcs Tsaoko; 2 pieces Licorice; 2 pcs clove; a little Fennel; 3 slices Bay leaf; 20-50 capsules Peppercorns; Some Broth; Some salt; Some Sugar; 5ml Soy sauce; 15ml Oyster sauce

by Pippi bear

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

When it comes to the cuisine of Hubei, many people think of duck necks. Duck necks are not only delicious and chewy, but also spicy but not spicy, so they won’t get hot after eating. Duck necks are high in protein, low in fat, and can nourish qi and nourish deficiency Blood lipids and beauty and other effects. Fresh and delicious, full of aftertaste, it is a snack food suitable for all ages. I think there are few people who don't like duck necks! As a Hubei native, I have a soft spot for duck necks.

Not only do I love duck necks, but my relatives and friends also like them. Every time I go back to Hubei, they will say: Bring some duck necks for me to eat!

But for the various food safety issues that have been exposed now, it is really terrible. Many things are eaten less or they choose to cook at home. Duck neck can also be made at home. It is not only easy to make, but also very delicious. The most important thing is to be safe, so there is no need to worry about any color additives.

In the scorching summer, a dish of duck neck with a glass of frozen beer, would it be more refreshing than this?

To make a good pot of brine, you can use it many times. Different things, such as duck head, duck feet, lotus root, dried bean curd. . . . . Absolutely safe and secure! "

Zhengwei Hubei Snacks-spicy Duck Neck

1. Material drawing

Zhengwei Hubei Snacks-spicy Duck Neck recipe

2. Remove the grease and fascia on the duck neck and clean it, prepare a bowl of water, and soak the ginger slices and duck neck for more than 30 minutes.

3. After the pot is heated, add 2 tablespoons of oil. After the oil is heated, add red pepper garlic cloves and ginger to sauté.

4. Add appropriate amount of broth (to fill the duck neck), then add the brine Ingredients: dried chili, ginger, garlic clove, cinnamon, star anise, fruit, licorice, clove, fennel, bay leaf, peppercorns and broth

5. Add salt, sugar and oyster sauce soy sauce.

6. Pour the brine into another pot, bring it to a boil, try the taste, and adjust it to the level you like (the flavor of the brine should be slightly heavier than usual at this time, so that the marinated stuff will taste enough).

7. Cover the lid and reduce the heat to a simmer for about 1 hour (so that the marinade tastes more mellow).

8. In addition, boil a pot of boiling water, add the duck neck when the water is boiled, boil for 3 minutes, quickly remove the cold water. (Can effectively remove the fishy smell)

9. After the brine is cooked, put it in the duck neck and cook for 30 minutes on medium heat, then turn off the heat. Do not remove it. Keep the duck neck soaked in the brine for more than 3 hours to make it full of flavor.

10. After the brine is finished, remove the moisture on the surface to dry and start.

Tips:
The brine is generally sold in the vegetable market, and it costs about 5 yuan together.

The brine must be boiled for about an hour first, so that the flavor of the ingredients inside will be completely cooked, and the marinated stuff will taste better.

Duck necks are first soaked in ginger water and then splashed with water, which can effectively remove the fishy smell.

Duck necks should not be cooked for too long to prevent the meat from becoming firewood.

The duck neck must be soaked for enough time to be delicious.

The necks of freshly marinated ducks are wet and will become tougher after natural air drying.

The amount of chili and Chinese pepper is added or subtracted according to the degree of acceptance.