Spicy stewed duck neck
Ingredients: salt,soy sauce,onion,Jiang,grass fruit,sugar,cinnamon,soy sauce,pepper,dried chili,aniseed,geranyl,clove,cumin,duck neck
Recipe Recommendations
- duck neck 500 grams
- Jiang appropriate amount
- onion appropriate amount
- aniseed one
- dried chili 50 grams
- pepper 50 grams
- grass fruit one
- cumin 10 grams
- clove 10 grams
- cinnamon 1 segment
- geranyl 3 tablets
- soy sauce 3 tablespoons
- soy sauce 2 tablespoons
- salt 5 grams
- sugar 1茶匙5 grams
- medium spice
- halogen
- several hours
- ordinary
Steps for Spicy stewed duck neck
1
Wash the duck neck.
2
Old marinade.
3
Prepare the dressing.
4
Pour clear water into the pot, bring to a boil over high heat, add the duck neck, skim off the floating foam, continue to cook for 1 minute, remove and drain.
5
Pour the oil into a frying pan and heat it over high heat. When the oil is 50% hot, add the chopped green onions and ginger sections, and stir-fry until the aroma is fragrant.
6
Add all the aniseed ingredients, dried peppers, pepper, tsaoko, cumin, cloves, cinnamon and fragrant leaves.
7
After frying for about 1 minute, add 1000ml of water.
8
Then pour into the casserole, add soy sauce, soy sauce, salt and sugar. After boiling, add the blanched duck neck. After boiling, turn to medium heat and cook for 30 minutes. After cooking, fish out the duck neck, naturally air dry for half an hour, and then soak. The duck neck will taste better; the soup in the pot will cool down, and put the duck neck back into the soup and soak for 12 hours.Spicy stewed duck neck Make Tips
1. It is best to use bagged, fresh, and skinless duck necks.
2. Blanch them before braising; otherwise, the gamey smell will be too strong.
3. The braising liquid can be poured into a container and frozen after cooling for reuse. If the liquid is insufficient, you can add an appropriate amount of water and seasonings.