Spicy duck neck
By VicentaLakin
When it comes to food in Hubei, many people think about duck necks. It is very high in proteins, low in fats, and it has the effect of ablution, ablution and beauty. It's delicious, it's delicious, it's a good leisure food for all ages. I don't think a lot of people like duck necks. I'm more of a duck neck lover than a lakeman. Not only do I love duck necks, but all the friends around me love it. Every time they go back to Lake North, they say, "Bring me some duck necks." However, it was terrible for the problems that were now being exposed to food security, many of which were less foodd or chose to make themselves at home. The duck neck can also be done at home, not only easily, but also very delicious and, most importantly, safe, without fear of color additives. What's better than this? A good pot of halogen can be used many times, different things like duck head, duck palm, lily, soy dry. Absolutely safe
Recipe Recommendations
- duck neck art. 5
- dried chili of 16
- ginger 2 blocks
- garlic cloves of 5
- cinnamon 2 small pieces
- octagonal 3 pieces
- grass fruit of 2
- licorice 2 blocks
- clove of 2
- cumin a little
- geranyl 3 tablets
- peppercorns
- broth appropriate amount
- salt appropriate amount
- sugar appropriate amount
- soy sauce 5ml
- soy sauce 30 ml
- oyster sauce 15 ml
Steps for Spicy duck neck
1
Material Chart
2
The duck's neck removes the oil from the surface and cleans the band, prepares a bowl of fresh water, places it in the ginger tablet and duck's neck for more than 30 minutes。
3
When the pot is hot, it's two spoons of oil, and when it's hot, it's paprika garlic petals and flatting is ginger。
4
Add appropriate amounts of high soup (without duck necks) and then put in halogenated materials: dry chili and garlic cinnamon, licorice, licorice fragrance and fragrance. High soup
5
Add salt sugar stork。
6
Pour the halogen into another pot, burn the fire, and try the taste to the extent you like (the taste of the halogen should be slightly heavier than it normally tastes, so that the halogen is enough)。
7
Cover the lid and stay on fire for about an hour。
8
An additional pot of water was boiled, when the water was released and put into the duck's neck, and after three minutes, the cold water was quickly recovered. ♪ Can be effective for the smell ♪
9
When the halogen is boiled, the fire will cease after 30 minutes in the duck's neck and the duck's neck will continue to be immersed in the halogen for more than three hours to make it taste good。
10
Once halogenated, water from dry surfaces can be extracted。Spicy duck neck Make Tips
You can usually buy braising spice mixes at a wet market for about 5 yuan. The braising liquid must be simmered for about an hour first to fully extract the flavors from the ingredients, which will make the braised food taste better. First, soak the duck necks in ginger water, then blanch them to effectively remove any gamey odor. The duck necks should not be cooked for too long to prevent the meat from becoming tough. They must be soaked for a sufficient amount of time to absorb the flavor. Freshly braised duck necks are quite moist and will become chewier after air-drying. Adjust the amount of chili peppers and Sichuan peppercorns according to your own spice tolerance.