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The way of duck neck is imitated by the shopkeeper, who is the king

This year, Juewei duck neck and Jiujiu duck neck are very hot. In our place, Juewei duck neck is always out of stock. In the last five flavors, the duck neck can also be the target of crazy robbery. Last new year, our family only said that there was a lot of money spent on Juewei duck neck. I learned that it's not hard to do that. I can do it at home In order to do, I tried to do it several times, which is very popular with my family. Today, I will share the mature methods with you.

Method of duck neck:

1. For the initial processing of duck neck, unfreeze the duck neck, wash it thoroughly, add 50g ginger, 50g green onion, 100g refined salt and cooking wine, keep the salt evenly, marinate it for about 12h, take it out, wash it with water, put it in a boiling water pot and drain it for standby.

2. Make the spicy marinade, cut the dried peppers into sections, anise, cinnamon, fennel, grass fruit, clove, Amomum, pepper, cardamom, row grass, Xiangye and so on. Soak them in clear water, drain them, put the red koji rice into the pot, add 1200 grams of clear water and cook them well, then remove the residue and leave the juice for later use. Put the refined oil into the clean pot and heat it to 30% heat, then put in the dried pepper section, spices and remaining ginger pieces, stir fry the onion section a little, mix in the fresh soup and red koji rice water, mix in the refined salt, after the monosodium glutamate is boiled, change the low heat to boil for hours, until it tastes hot and fragrant, then it becomes the spicy brine.

3、 Marinate: put the newly processed duck neck into the hot marinade, and use medium fire marinate for 10 minutes to turn off the inflammation. Let the duck neck continue to soak in the hot marinate for 20 minutes, and then remove it to cool and then cut it into pieces for eating.