Chinese Food
Marinated duck neck soup
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I love bittern. This pot of brine is my old soup. The marinated duck neck, duck gizzard and duck wings are very delicious. The brine has been marinated for a long time and the specific quantity has also been forgotten. The raw materials are nothing more than anise, cinnamon, prickly ash, Chaotianjiao, ginger, Chennai, grass fruit, fennel, brine juice, soy sauce, soy sauce, oyster sauce, cooking wine, Douban sauce, Bingtang - among which Douban sauce is the highlight. Generally, we seldom play. The first pot of stewed brine. If it doesn't taste right, pick it up from the above materials and boil it again. For example, I like the feeling of numbness. The amount of pepper in my brine will be more. I don't like lilac. I won't let it go. If you want to increase the level of brine. There is a slight acid refreshing taste. That can add orange peel. Anyway, according to the taste to make the most suitable brine soup. It's a perfect time to think about it. It depends on luck. Let's stew a pot of old stewed soup. Put it in an enamel jar. Put it in the refrigerator and freezer. You can take it out at any time later
Cooking ingredients
Cooking Steps
Step1:Wash the duck neck. Tear off the surface grease. Boil a pot of boiling water. Throw in the duck neck and boil it slightly.
Step2:Stew the old soup. Skim off some froth. Put in duck neck and ginger slices. Let's turn the old soup to minimum heat after boiling.
Step3:Turn off the heat and marinate the duck neck for two hours. Remove the cut section.
Step4:It's cool to watch variety shows while eating duck neck and drinking beer.
Cooking tips:1. If there is too much brine, take it out and put it in the refrigerator for cold storage. Once there was a lot of brine. I put the old brine soup in the refrigerator and refrigerator directly. I ate salt 4 the next day. Emma. 2. Taoda and Lijinji have ready-made bottled brine. Or Taobao to buy the local brand of brine produced in Guangdong. It tastes good. There are skills in making delicious dishes.
