Chinese Food
Spicy duck neck
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This dish has passed several times. I couldn't take a picture. Maybe you'll say if I'm too lazy or don't want to take a picture. It's my death. It's worse than dou'e. It's generally acknowledged that the spicy duck neck is delicious. At first, I always bought it from outside. Later, I saw a lot of unhealthy reports about the duck neck. I groped for it and ate it myself. I didn't expect that the more I ate, the more aftertaste it had. It's spicy and delicious, and the silk continuously enters my mouth - it's a pure elegant leisure enjoyment. However, every time a pot of duck neck is made, before the time for soaking is up, some people eat it for tasting. They can't grab several duck necks and take photos. This time, the people who work, go to school and slip around are not at home. They secretly put a pot of bittern on the pot and take photos. Hold the official document and keep the photos here.. In Chen danyan's collection dancing, she said, it seems that women all over the world are the same in their families. German husband drinks beer. Read newspaper. Japanese husband
Cooking ingredients
Cooking Steps
Step1:After washing the duck nec
Step2:Pour clear water into the pot. Boil over high heat. Put it into the duck neck. After boiling, skim off the froth. Continue boiling for 1 minute, then drain
Step3:Stir fry the oil in the wok. Heat it in high heat. When the oil is 5% hot, put in the chopped green onion and ginger section. Stir fry the fragrance and then put in all the ingredients, dry pepper, pepper, grass fruit, fennel, clove, cinnamon and Xiangye. Stir fry for about 1 minute and then pour in 1000ml of clear water
Step4:Then pour in the casserole. Put in the raw sauce, old sauce, salt and sugar. After boiling, put in the blanched duck neck. After boiling again, cover it. Turn to medium heat and cook for 30 minutes.
Step5:After cooking, take out the duck neck and air dry it for half an hour (soak it later. It's better than direct soaking. The taste of duck neck is better
Step6:The soup in the pot is cooled. Put the duck neck into the soup again and soak it for 12 hours
Step7:Take it out and air dry for half an hou
Cooking tips:Private room - 1. The duck neck is better to be peeled in a bag of ice. 2. The duck neck should be boiled and then marinated. Otherwise, the fishy smell is too heavy. 3. The marinated duck neck soup can be poured into a fresh-keeping box and refrigerated after cooling. It can be reused next time. If the marinated juice is not enough, there are skills to properly add some water and seasoning to make dishes delicious.
