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Delicious duck neck! Ingredients! Do it!

Wash the duck neck, add to the pot, add enough water, put in sliced ginger and green onions and bring to the boil, cook over medium and medium heat for about 20 minutes, remove the duck neck and soak it in cold water for about 10 minutes. This will make the duck neck more tasty. Take out the duck neck and cut a few knives on the duck neck with a knife to make the duck neck more tasty.

Delicious duck neck formula and practice: ingredients: duck neck, ginger pieces, onion knots, refined salt and cooking wine.

Ingredients of tasteless duck neck: duck neck 1000 grams, duck wings 1000 grams, pepper one handful, grass and fruit two, star anise five, cinnamon right amount, pepper 100g, ginger one piece, cardamom one, good ginger one, two Amomum villosum, a little, magnolia, soy sauce, soy sauce and soy sauce. Soak the duck neck and wings in cold water for 2 hours to remove the blood and fishy smell.

The formula and practice of tasteless duck neck are as follows: main ingredients: salt 40g, monosodium glutamate 3G, star anise 4G, Zanthoxylum bungeanum 2g, cinnamon 2g, dried pepper 20g, cooking wine 20g, clove 1g, fennel 2g, grass fruit 2g, sand kernel 2g, nutmeg 2g, fragrant leaf 1g. Step: defrost the duck neck and soak in clean water. Prepare 10g spring onions and 10g ginger. Add cooking wine. Add 20g salt. Marinate for more than 12 hours. Boil water in the pot and rub the pickled duck's neck.

Star anise, Angelica dahurica, clove, yellow twig, prickly ash, Hawthorn, dried tangerine, citronella, white buckle, grass buckle, old licorice, fragrant kernel, cinnamon, cool ginger, red rice, cinnamon twig, wood incense, Biba, meat buckle, orange peel, thousand li incense, hairy peach; put these ingredients in a pot and boil for 35 to 45 minutes, together with chili and salad oil, about 40 minutes of fragrance Add salt and monosodium glutamate, mix well and put in the duck neck and paw.

Duck neck is a necessary snack to watch the play. What are the methods of duck neck?

If you want stewed duck neck, duck collarbone, yuba, kelp knot and lotus root slices, you are advised to use red gravy. Bittern is the third bubble of bittern. Rotten bamboo and kelp vegetarian dishes are recommended to soak. There are many stewed foods such as duck neck, duck wings, collarbone, brittle bone, kelp knot, peanut and bean skin, which are generally small packages and cheap, and they are mainly spicy and heavy mouthful. it not only tastes good, but also tastes unique and unforgettable for the index finger.

Step 1: pickle the duck neck and rinse it with clean water to remove impurities. In a large bowl, add the right amount of salt, cooking wine and ginger and marinate the duck neck in a bowl for 15 minutes. Remove the pickled duck neck, rinse with clean water and drain. Step 2: deep-fry the duck neck in a pan, pour in the right amount of cooking oil and heat to 70%.

Honey duck neck: this kind of duck neck is sweet and salty, which is suitable for people who like sweet food. First of all, wash the duck neck and blanch it with boiling water. Then, put the duck neck into the pot, add ginger, garlic, pepper and other spices, as well as cooking wine, sugar, honey and other seasonings, stew until the duck neck is thoroughly cooked. Finally, remove the duck neck, cool it and then eat it. The duck neck made in this way is golden in color and sweet in taste, so it is very suitable for snacks.

Step: wash the duck neck and scald it with boiling water. Prepare a wok, cover the bottom with tin foil, add tea and brown sugar, stir-fry slowly over low heat until smoking. Put the processed duck neck on the grill, place it on top of the wok, cover the pan, and fumigate over low heat for 10-15 minutes. After being smoked, remove the duck neck and serve. These are several common duck neck practices, and you can choose the right one according to your taste preferences.

How to make delicious and tasty duck neck?

1, static: stewed duck neck do not eat immediately, it is best to let it soak in the soup for a period of time to make the taste more delicious. If conditions permit, you can put the duck neck together with the soup in the refrigerator overnight, and it will taste more delicious the next day. Out of the pot: remove the duck neck, drain the soup, put it on a plate and serve. If you want to increase the flavor, you can also sprinkle some seasonings such as chopped onions, parsley or chili powder.

2. Pickling: pickling is a key step to improve the taste of duck neck. You can use light soy sauce, soy sauce, cooking wine, sugar, salt, five-spice powder, ginger, garlic and other seasonings for pickling. The pickling time is usually 3-4 hours to ensure that the duck neck fully absorbs the flavor of the seasoning. Cooking methods: duck neck can be stewed, boiled, fried, roasted and other cooking methods. Different cooking methods can make the duck neck show different taste and taste.

3. Wash the duck neck and cut it into two sections, wash onions and cut into sections, rinse ginger and slice, rinse red pepper, star anise, sesame pepper, grass fruit, incense leaf and fennel seed. Pour water from the pot, then pour the duck neck into the water for 3 minutes, then remove it and drain. Heat another pot with oil, then stir-fry spring onions, sliced ginger, red chili, star anise, sesame pepper, grass fruit, incense leaves and fennel seeds.

4. Turn off the heat and soak: after the stew is finished, do not immediately take out the duck neck, but turn off the heat and let the duck neck soak in brine for a period of time, which can make the duck neck more tasty. Soak time can be based on personal preference, generally recommended at least half an hour. Out of the pot to cool: remove the duck neck from the brine and put it in a ventilated place to cool, so that the surface of the duck neck will be tighter and taste better.

5. Pickling: making marinade is the key to taste the duck neck. You can prepare marinade according to your own taste. Common pickles include light soy sauce, soy sauce, cooking wine, oyster sauce, five-spice powder, chili powder, pepper, star anise, cinnamon, ginger, garlic and so on. Mix the marinade well, then put the duck neck into the marinade and make sure each side is smeared to the marinade. It will take at least a few hours to marinate, or put it in the refrigerator overnight to make it taste better.

6. Fresh duck neck: choosing a fresh duck neck is the first step in making a delicious duck neck. The fresh duck neck is fresh and tender and tastes better. (2) excipients: according to personal taste, you can prepare some excipients, such as onions, ginger, garlic, pepper, pepper and so on, which can increase the aroma and flavor of duck neck. Preparation: (1) cleaning: clean the duck neck to remove excess fat and impurities.