Method and ingredients of braised duck neck

Braised duck neck is a well-known specialty in Hubei, Sichuan and other regions. This kind of duck neck usually tastes a bit spicy, so that you won't feel any meaty smell in the duck neck when tasting it. The brine is also an important link in the process. The preparation of the brine must be authentic. Before making it, you must rinse the duck neck with clean water, so that it can be more hygienic.

practice

Method 1

Spicy duck neck

Ingredients: 250g duck neck

Ingredients for marinade: 3 star anise, 1 cardamom, 2 licorice roots, 2 cloves, 1 small piece of cinnamon, 5ml fennel, 2 bay leaves, 10g dried chili (cut into segments), 20 peppercorns, 5ml dark soy sauce, 30ml light soy sauce, 15ml oyster sauce, salt, 5ml sugar, 2 slices of ginger, 20g garlic, broth

Method: 1. Rinse the duck neck with running water.

2. Heat the pan, add oil, add dried chili segments, peppercorns, ginger slices, and garlic and stir-fry until fragrant.

3. Add the broth and bring to a boil until the broth covers the duck neck.

4. Add star anise, cardamom, licorice, cloves, cinnamon, fennel and bay leaves.

5. Add light soy sauce, dark soy sauce, oyster sauce, sugar and salt, bring to a boil, and prepare the marinade.

7. Cover and simmer the brine for 1 hour on low heat.

8. After the marinade cools down, soak the duck neck in the marinade for 3 hours

9. Take out the duck neck, turn on the fire and bring the marinade to a boil. After the marinade boils, put the duck neck in and cook for 20 minutes.

Method 2

Braised duck neck

Ingredients: 6 duck necks, 4 slices of ginger, 300 ml of brine, 700 ml of water, 3 dried chilies, 5 grams of salt, and 30 ml of cooking wine.

practice:

1. Put an appropriate amount of water in the pot, bring to a boil over high heat, add the washed duck neck, ginger slices, and cooking wine, blanch for 2 minutes, then remove, rinse, and drain;

2. Put water, brine, dried chili and salt into the pot and bring to a boil over high heat;

3. Put the duck neck into the pot, cook for 30 minutes, then cover and simmer for 20 minutes.

Method 3

Ingredients: 800g duck neck, 250g sauerkraut, 10g ginger, 10g garlic, 15g onion, 7 dried chilies, 3ml dark soy sauce, 5ml light soy sauce, 5ml rice wine, 3g salt, 5g fermented bean curd, appropriate amount of cooking oil, appropriate amount of broth.

Method: 1. Blanch the duck neck in cold water, wash off the floating residue and cut into small pieces.

2. Heat the wok, add oil, and stir-fry onion, ginger, garlic and chili until fragrant.

3. Pour in sauerkraut and stir-fry.

4. Add duck neck, rice wine, dark soy sauce and light soy sauce and stir-fry until the color is even.

5. Pour in the broth and fermented bean curd and bring to a boil over high heat. Cover the pot and simmer over low heat until the soup is dry. Add salt to taste, stir well and serve.

Method 4

Coke Duck Neck

Ingredients: duck neck, scallion, ginger, garlic, 2 star anise, dried chili pepper, corn kernels, cola

practice:

1. Wash and cut the duck neck into sections, blanch it in boiling water, remove it, drain the water and set aside;

2. Heat the pan and add oil. When the oil is hot, add onion, ginger, garlic, dried chili and star anise and stir-fry. Then add duck neck and continue to stir-fry. Add a small amount of dark soy sauce, sugar, appropriate amount of salt and chicken essence and stir-fry for 3 to 5 minutes. Then add Pepsi-Cola, turn on high heat, boil the duck neck, and continue to simmer on low heat.

3. Stew the duck neck for 15 minutes, turn to high heat and reduce the sauce. Add corn kernels and stir-fry for 2 minutes.