supplement
Juewei duck neck
Ingredients: 3 kg duck neck, Chili powder (2 tablespoons), Zanthoxylum bungeanum powder (2 tablespoons), Pixian bean paste, star anise, tsaoko, licorice, clove, cinnamon, fennel, geranium, dried pepper (6 pieces), pepper granules (20 pieces), soy sauce (color selection) and soy sauce (taste selection).
Method:
1. brine manufacturing:
Heat the oil in the pan, add dried Chili, pepper, ginger and garlic, stir-fry until fragrant, and then add the stock; Star anise, tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, soy sauce, soy sauce, oyster sauce, salt and sugar, turn to high fire to boil the whole brine soup, turn to low fire 1 hour, the fragrance overflows and the brine precipitates.
Boil the brine first, because the meat of the duck neck is delicious, you should chew it a little hard, but if you cook it for a short time (for example, the duck neck and brine are cooked together), the taste will not enter, and if you cook it in the brine for too long, it will rot easily, so the brine needs to be eaten first.
2. Pre-curing:
After the brine is cold, throw the duck neck in and soak it for 2 to 3 hours to let the brine taste first (shorten the cooking time later);
3. Marinating:
Take out the duck neck, increase the fire to boil the brine again, and add the brine back to the duck neck. At this time, because of the low temperature of the duck neck, it is necessary to wait for a few minutes for the whole marinade to boil, and then turn to low heat. At this temperature, the umami flavor of the marinade will slowly penetrate into the duck neck, and it will be OK in about 25 minutes with a small fire. At this time, the salted neck meat is still very dry and chewy, and the taste is all in.
4. stir fry:
Take out the duck neck, and when the brine is poured into a small half pot, the fire will boil, and the bean paste will be added to stir-fry for fragrance. Then add Chili powder and pepper powder, stir-fry for about 1 min, pour into duck neck and stir-fry until the marinade is basically gone, turn to low heat, add chicken essence and stir-fry evenly, and then take out the pan.