Practice: The duck neck of 1 was initially processed. After the duck neck is thawed and washed, add 50g of ginger, 50g of onion, 0g of refined salt100g and cooking wine. Mix the salt evenly and marinate for about 12 hours. Take it out and wash it with clear water, then soak it in a boiling water pot for later use.
2. Make spicy marinade, cut dried chili into sections, soak star anise, cinnamon, fennel, Amomum tsaoko, clove, Amomum villosum, pepper, cardamom, hay and fragrant leaves in clear water, drain, put Redmi in a pot, add 1200g of clear water to cook, then remove residues and leave juice for later use. Light a clean pot, add refined oil and heat it to 30%. Then add the dried Chili festival, spices and the remaining ginger slices, and stir-fry the onion festival slightly. Then add fresh soup and Redmi water, and then add refined salt. After the monosodium glutamate is boiled, it is boiled for several hours on low fire until it is spicy and fragrant, which is the spicy marinade.
3. Marinating: Put the preliminarily processed duck neck into the boiling spicy marinade, and marinate it with medium fire 10 minutes to heal the inflammation. Let the duck neck continue to soak in spicy marinade for 20 minutes, and then take it out to cool. Cut it into pieces.
Features: spicy and rich, fresh and delicious.
Key points: 1 duck neck should be peeled in bags and refrigerated. Be sure to marinate and blanch first, or the taste will be too strong.
Dried millet pepper is the best choice for dried pepper, because it is bright red and spicy. Keep the pepper seeds after cutting the pepper, because the pepper seeds can also increase the flavor of the marinade. When frying dried peppers, it is advisable to replay the refined oil and stir-fry it slightly (to avoid frying it to spicy taste). After mixing with fresh soup, it can highlight the "thick and spicy" flavor.