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Spicy Duck Necks
If you want to eat spicy duck neck, you don't need to buy it outside. You can easily make it at home. The taste is completely no worse than that in stores. Let you eat to your heart's content. The method is very simple. Just boil it in a pot. Come and try it!
INGREDIENTS
Main Ingredients
- ·5000g duck neck
Additional Ingredients
- ·20g ginger
- ·10g dried chili peppers
Seasonings
- ·30ml white vinegar
- ·10g salt
- ·20ml cooking wine
- ·10g five-spice powder
- ·15ml cooking oil
- ·10g sichuan peppercorns
- ·2 tsaoko amomum fruits
- ·10 bay leaves
- ·5g cloves
- ·10g star anise
- ·5g galangal
- ·5g kaempferia galanga
- ·10g cardamom
- ·5g dried tangerine peel
- ·30ml light soy sauce
- ·30ml dark soy sauce
- ·5g salt
- ·5g sugar
DIRECTIONS
Step 1
Ingredient pretreatment:
Wash 5000 grams of duck necks and cut them into even small sections. Cut 10 grams of ginger into slices and minced ginger respectively. Cut 10 grams of dried chili peppers into sections.
Step 2
Clean duck neck:
Put the duck neck into a bowl, add 30 milliliters of white vinegar, grab and wash evenly to remove the white membrane on the surface, and set aside.
Step 3
Marinate duck neck:
Put minced ginger in the processed duck neck, then add 10 grams of salt, 20 milliliters of cooking wine and 10 grams of five-spice powder. Grab and marinate for 5 hours. Then wash.
Step 4
Initial blanching:
Pour 1 liter of clear water into the pot, put the marinated duck neck in, cover the pot, blanch in cold water. When the blood water boils out, remove it and drain off the water for later use.
Step 5
Stir-fry spices:
Pour 15 milliliters of oil into the pot, put ginger slices and dried chili peppers in and stir-fry until fragrant. Then add 10 grams of peppercorn grains and stir evenly.
Step 6
Prepare marinade:
Pour 800 milliliters of clear water into the pot. After the water boils, add 2 tsaoko amomum fruits, 10 bay leaves, 5 grams of cloves, 10 grams of star anise, 5 grams of kaempferia galanga, 10 grams of cardamom and 5 grams of dried tangerine peel. Then pour in 30 milliliters of light soy sauce and 30 milliliters of dark soy sauce. Put in 5 grams of salt and 5 grams of sugar and stir evenly.
Step 7
Marinate duck neck:
Put the previously blanched duck neck into the marinade, cover the pot and simmer slowly for 2 hours.
Step 8
Soak for flavor:
Turn off the heat, soak the duck neck in the marinade for 30 minutes. Then simmer for 20 minutes on low heat. Then turn off the heat and soak for 3 hours. Take it out and you can enjoy the delicious spicy duck neck.