What is the recipe for Spicy Duck Neck?

Duck neck is a kind of meat food. In my opinion, people who like to eat duck neck are generally ladies, and they are people who know how to live well. After get off work, buy some braised duck necks, chicken wings, etc., go home and pair them with some juice, and that’s dinner for many people. However, buying food outside every day is not reliable. Firstly, it is unhygienic and secondly, it is not economical. Today I will share with you the specific method of making spicy duck neck.

Ingredients for spicy duck neck: 3 pounds of duck neck, chili powder (2 tablespoons), pepper powder (2 tablespoons), Pixian bean paste, star anise, grass fruit, licorice, cloves, cinnamon, fennel, bay leaves, dried chili (6), peppercorns (20), dark soy sauce (for color), light soy sauce (for flavor), oyster sauce, salt, sugar, corn oil, ginger slices, garlic slices, broth

Preparation method:

1. Preparation of brine:

Heat oil in a pot over medium heat, add dried chili peppers, Sichuan peppercorns, ginger slices, and garlic slices, stir-fry until fragrant, then add broth; star anise, grass fruit, licorice, cloves, cinnamon, fennel, bay leaves, dark soy sauce, light soy sauce, oyster sauce, salt, and sugar, turn to high heat until the whole braising soup boils, then turn to low heat for 1 hour, and the braising soup is ready when the fragrance overflows.

It is said that you should cook the brine first, because the meat of duck neck should be tasty and chewy, but if you cook it for a short time (for example, cook the duck neck and brine together), the taste will not penetrate, and if you cook it in brine for too long, it will become mushy and you will not be able to chew it, so you need to cook the brine first.

2. Pre-marinate:

After the marinade has cooled, put the duck neck in and soak it for 2 to 3 hours to allow the marinade to absorb the flavor (shortening the cooking time later);

3. Marinade:

Take out the duck neck, increase the heat to bring the marinade back to a boil, add the duck neck back to the marinade. At this time, since the temperature of the duck neck is low, you need to wait a few minutes for the marinade to boil. Then turn the heat to low and let the flavor of the marinade slowly seep into the duck neck. Cook on low heat for about 25 minutes. At this time, the marinated neck meat is still very dry and chewy, and the flavor is all in.

4. Stir-fry:

Take out the duck neck, pour out the marinade until only half of the pot is left, boil over high heat, add the bean paste and stir-fry until fragrant. Then add chili powder and pepper powder, stir-fry for about 1 minute (the range hood should be turned to the maximum, the smell is so irritating, I can't stand it), pour in the duck neck, stir-fry continuously until the marinade is almost gone, turn to low heat, add chicken essence and stir-fry evenly, and serve!