The duck neck made by yourself is even more delicious---- spicy duck neck
Ingredients: 1 kg of duck neck, half a green onion, 1 small piece of ginger
Seasoning: 1 large ingredient, 50 grams of dried chili pepper, 50 grams of Sichuan pepper, 1 grass fruit, 10 grams of cumin, 10 grams of cloves, 1 cinnamon, 3 bay leaves, 3 light soy sauces, 3 tablespoons (45ml), 2 tablespoons of dark soy sauce (30ml), 1 teaspoon of salt (5 grams), 1 teaspoon of sugar (5 grams)
Method:
1) After washing the duck neck, chop it into 8 cm long segments with a knife.
2) Pour water into the pot, bring to a boil over high heat, put in the duck neck, skim off the foam after boiling, continue to cook for 1 minute, then remove and drain.
3) Pour oil into the wok, heat over high heat, when the oil is 5 hot, put in the chopped green onion and ginger segments, fry the fragrance, add all the ingredients, dried chili, pepper, grass fruit, cumin, cloves, cinnamon and bay leaves, fry for about 1 minute, pour in 1000ml of water.
4) Then pour into a small soup pot with height, add light soy sauce, dark soy sauce, salt and sugar, after boiling, put in the blanched duck neck, after boiling again, cover the lid, turn to medium heat and cook for 30 minutes.
5) After cooking, take out the duck neck and let it air dry for half an hour (soak it again after a while, it tastes better than soaking it directly). At this point, the soup in the pot has also cooled, and the duck neck is put in and soaked for 12 hours. Remove and air dry half an hour after serving.
Super verbose:
Over the years, spicy duck neck has become a very popular snack. The general market price is 5 yuan a piece, if you follow this recipe and make it at home, it can be much cheaper, and the taste will be better.
**Now in the chicken and duck monopoly area of many supermarkets and vegetable markets, you can directly buy a whole bag of frozen duck neck, and it has been cleaned up, and it can be used directly after washing. If you buy a duck neck with skin, be sure to remove the skin and remarinate the organs inside.
**The spicy duck bought outside has a reddish neck, which is the reason for the food coloring. If you also like reddish colors, you can add some red yeast rice to adjust the color, but I personally don't think there is much need to eat it at home.
**Szechuan pepper, the amount of chili pepper can be adjusted according to individual taste. The duck neck made according to this recipe is not too spicy. If you prefer a particularly spicy taste, you can double the amount of peppercorns and chili peppers in the recipe, such as: 1 pound of duck neck, 100 grams of Sichuan peppercorns, and 100 grams of chili peppers.
**I suggest that you can make some marinated duck necks at a time, this thing is very delicious, and before you know it, several of them will be wiped out.
**In addition, the soup of marinated duck neck can be poured into a crisper and frozen in the refrigerator after cooling. If you cook it next time, take it out in advance and melt it before you can continue to use it. If the soup is not enough, you can add some water and seasonings appropriately.
I've heard that duck necks and chicken feet are a perfect match...... The authentic secret recipe is coming, it's too enjoyable!
Today I will bring you some hard dishes, this kind of bone, with your hands to gnaw and eat, is called enjoyable! After gnawing, you have to suck your fingers. Make your own hygienic and delicious taste, and go to Zhou Heiya a few streets.
Spicy duck neck
I went to the supermarket and bought a raw duck neck, and I made it myself at home. Everyone said that it was better than buying outside. Spicy and fragrant, full of aftertaste. The duck neck itself is high in protein and low in fat, which has the effects of nourishing qi and replenishing deficiency, lowering blood lipids, and maintaining beauty!
Raw material:
500 grams of duck neck, appropriate amount of chili, Sichuan pepper, appropriate amount of star anise, appropriate amount of bay leaves, appropriate amount of grass fruit, appropriate amount of green onion, ginger and garlic, appropriate amount of edible oil, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of sugar
Method:
1. Prepare the duck neck.
2. Prepare the excipients used.
3. Soak the duck neck in water for 20 minutes. Soak in blood.
4. Wash the duck's neck and cut it into sections.
5. Pour water into the pot, add cooking wine, put the duck neck into the boil and rinse the duck neck with warm water.
6. Start another pot, pour in oil, add chili pepper and pepper to stir-fry until fragrant.
7. Pour in star anise, bay leaves, grass fruits, green onions, ginger and garlic and stir-fry evenly.
8. Pour in boiling water.
9. Cook in cooking wine, add soy sauce and sugar to boil.
10. Blanch the duck neck.
11. Bring the heat to a boil, turn to low heat and simmer for 1 hour.
12. Remove and let cool.
Tips:
Soak the duck neck in water to remove the fishy smell of the duck neck.
Roasted chicken feet with beer
Beer has been popular in the early years, dark beer, chestnut roast chicken, beer duck and so on are all popular delicacies. The hops in the beer have a fresh aroma, which masks the fishy smell of the meat and adds a unique malt aroma, which is a good companion to the dish!
Raw material:
9 chicken feet, a can of beer (500ml), a little homemade chili sauce (negligible), 1/2 tablespoon of braised soy sauce, 1 tablespoon of cooking wine, 3 slices of ginger, seasoning package (see tips, (appropriate amount, 3-4 pieces of rock sugar, a little chicken powder.)
Method:
1. Prepare basic raw materials.
2. Cut off the nails of the chicken feet, wash and drain the water for later use.
3. Heat the pan and fry the spices with an appropriate amount of oil over low heat.
4. Add ginger and chili sauce and stir-fry.
5. Add the chicken feet over medium heat and stir-fry evenly, pour in the braised soy sauce and stir-fry.
6. Add a few rock sugars and stir-fry the cooking wine.
7. Pour in the beer, flush with the chicken feet, bring to a boil over high heat, and simmer for about 40 minutes on minimum heat.
8. Add a little chicken essence, reduce the juice over high heat, shake the pot gently, try not to stir-fry, keep the skin intact, and eat while hot.
Tips:
1. Soup spoon = 10g The contents of the seasoning package can be commonly used at home Appropriate amount of seasoning package (appropriate amount of dried chili pepper, 10 Sichuan pepper and sesame pepper, 1 star anise, 3 pieces of licorice, 3 bay leaves, appropriate amount of cumin.
2. Frying, frying and roasting Chinese spices in a pot will release their fragrance.
3. Don't drink too much, which will affect the later juice collection.
4. The simmering time can be adjusted by yourself.
Spicy cumin duck neck, spicy and delicious, it is really fragrant when you bite it!
Prepare the ingredients
Duck neck, coriander, salt, ginger,
Dried chilies, sugar, cooking wine, cumin,
How to make it:
Chop the duck neck into small pieces and wash well
Add ginger, salt and cooking wine
Marinate for half an hour, stirring once in between
Cut the pepper into small pieces and the cilantro into small pieces
Heat the oil and remove the duck neck
Sauté over medium heat until slightly charred at the edges
Add the red pepper segments and cumin grains and sauté until fragrant
Add sugar and salt to taste
Sprinkle with coriander segments
Stir-fry evenly, remove from the pan and serve
finished product
Duck neck (with 41 preparations)
Brief introduction
Duck neck is the neck part of the duck, because of its tougher meat, fragrant taste, so it is loved by many foodies, it is a rare casual snack in the taste can be a variety of poultry ingredients, the methods are: marinated, stewed, burned, fried, etc.
Source: Retail Encyclopedia
||| recipe
【Delicious duck neck】
Source: Gourmet Panda (Baijiahao)
Ingredients: 500 grams of duck neck
Excipients: 1 large ingredient, 5 grams of dried chili shreds, 5 grams of Sichuan pepper, 1 grass fruit, 5 grams of cumin, 5 grams of cloves, 1 section of cinnamon, 3 bay leaves, 15 grams of light soy sauce, 15 grams of dark soy sauce, 3 grams of salt, 8 grams of sugar, 8 grams of green onions, 4 slices of ginger
Production process: 1. Wash the duck neck
2. Pour water into the pot, boil over high heat, put in the duck neck, skim off the foam after boiling, continue to cook for 1 minute, then remove and drain
3. Pour oil into the wok, heat over high heat, when the oil is hot for 5, put in the chopped green onion and ginger, fry the fragrance and put in all the ingredients, dried chili, pepper, grass fruit, cumin, cloves, cinnamon and bay leaves, fry for about 1 minute, and pour 1000ml of water
4. Then pour into the casserole, add light soy sauce, dark soy sauce, salt and sugar, boil the pot, put in the blanched duck neck, after boiling again, cover the lid, turn to medium heat and cook for 30 minutes.
5. After cooking, take out the duck neck and air dry it naturally for half an hour (soak it again after a while, it tastes better than soaking it directly)
6. Cool the soup in the pot, put the duck neck back into the soup and soak for 12 hours, remove and dry for half an hour before eating
【Spicy duck neck】
Source: Gourmet Panda (Baijiahao)
Ingredients: 1000 grams of fresh duck neck
Excipients: 80 grams of dried chili peppers, 20 grams of ginger, 25 grams of green onions, 4 grams of star anise, 2 grams of kaempfer, 2 grams of cinnamon, 2 grams of cumin, 2 grams of grass fruit, 2 grams of Sichuan pepper, 1 gram of cloves, 1.5 grams of sand kernels, 2.5 grams of cardamom, 5 grams of bay leaves, 40 grams of refined salt, 10 grams of red yeast rice, 20 grams of cooking wine, 1000 grams of fresh soup, 500 grams of salad oil
Production process:
1. Initial processing of duck neck: duck neck is naturally thawed, rinsed, put into a basin, add ginger, green onions, refined salt, cooking wine, nitrate and mix evenly, marinate for about l ~ 2 hours, take out, wash with water, and then put it in a pot of boiling water to boil a water, remove it and set aside
2. Make spicy marinade: cut dried chili peppers into knots, star anise, kaempfer, cinnamon, cumin, grass fruit, cloves, sand kernels, pepper, cardamom, bay leaves, etc. Put the red yeast rice into the pot, add 250 grams of water and boil, then strain to remove the residue, and leave the juice for later use.
3. Put the pot on the fire, put in the oil and boil until it is hot, then add the dried chili peppers, spices and the remaining ginger pieces and green onions
4. Pour in fresh soup (can be boiled with pork bones, duck racks, chicken racks, etc.) and red yeast rice water, add refined salt to adjust the taste, after boiling, change to low heat and boil for 2 hours, until the spicy taste and fragrance escape, that is, the salty and spicy marinade
5. Marinade: Put the pre-processed duck neck into the boiling spicy marinade, marinate it over medium heat for about 30 minutes, then turn off the fire, and then let the duck neck continue to soak in the spicy marinade for 20 minutes, then take it out and let it cool, and cut it into pieces when eating
【Long Duck Neck】
Source: Gourmet Panda (Baijiahao)
Ingredients: 1000 grams of duck neck and 1000 grams of old brine
Spices: 5 grams of kaempfera, 3 grams of cloves, 5 grams of fennel, 10 grams of star anise, 6 grams of grass fruit, 6 grams of cinnamon, 1 fragrant fruit, 1 gram of bay leaves, 3 grams of citronella
Excipients: 1.5 grams of dried chili pepper, 8 grams of dried peppercorns, 10 grams of peppercorns, 20 grams of Maggi fresh, 50 grams of onions, 20 grams of coriander, 50 grams of green peppers, 40 grams of bell peppers, 50 grams of carrots, 5000 grams of fresh soup, 30 grams of salt, 20 grams of cooking wine, 20 grams of sugar, 10 grams of sesame oil
Production process:
1. Thaw the duck neck with cold water, wash it, put it in a basin, add 10 grams of salt, bell pepper, green pepper (pat down), and coriander
2. Add cooking wine, onion (sliced) and carrot (sliced) and mix well for 30 minutes
3. Add fresh soup to the pot, wrap the spices in gauze and put them in the fresh soup pot, and the sugar will turn light red
4. Then add dried chili pepper, Sichuan pepper, Maggi fresh, 20 grams of salt and peppercorns to adjust the taste, and add the old brine
5. Bring the fire to boil and remove the foam, turn to low heat and boil for 3 hours to become brine
6. Put the pot on medium heat, add cold water, remove the duck neck after the blood is exhausted, and put it in the brine to boil
7. Foam, turn to low heat and cook for 20 minutes, remove from heat, simmer for 30 minutes, drain the juice, dip the brush in sesame oil, and brush evenly to serve
【Spicy duck neck】
Source: Gourmet Panda (Baijiahao)
Ingredients: 2 duck heads and 6 duck necks
Excipients: 3 grams of salt, 8 grams of rock sugar, 5 grams of ginger, 2 star anise, 1 small piece of cinnamon, 5 grams of cooking wine, 8 grams of dark soy sauce, 15 grams of chili sauce, 15 grams of spicy sauce, 30 grams of fermented bean curd
Production process:
1. Wash the duck neck and duck head, blanch the blood water in a pot of "warm" water with a little cooking wine, take it out and rinse it with "cold" water and drain
2. Put the duck neck and duck head into the stew pot, and add the chili sauce, spicy sauce and southern milk
3. Add rock sugar, salt, dark soy sauce, ginger, star anise and cinnamon, add an appropriate amount of water, turn to low heat and cover and simmer for 30 minutes
4. After simmering over low heat, open the lid, turn to high heat to thicken the sauce, and you can eat it (you can also turn off the heat and soak for four hours before collecting the thick sauce, which tastes better)
【Jingwu Duck Neck】
Source: Tianjian Food (Baijiahao)
Prepare the ingredients as follows: 500 grams of duck neck, 20 grams of sugar, appropriate amount of water, 1 green onion, 1 piece of ginger, 3 cloves of garlic, 10 dried chili peppers, 15 grams of Sichuan pepper, appropriate amount of broth, 1 marinade packet, 1 tablespoon of cooking wine, 1 teaspoon of dark soy sauce, 1 teaspoon of salt, 1 teaspoon of chicken essence
Here's how:
Wash the duck neck, blanch and take it out, add oil and add sugar to fry the sugar color, pour in the water and stir well when the sugar color turns from red to black, stir well and set aside, then add oil and heat the pot, pour in the green onion, ginger and garlic and fry until fragrant, add dry chili pepper, Sichuan pepper to fry the spicy taste, add the stock, marinade pack, cooking wine, dark soy sauce and sugar to boil, add salt and chicken essence to taste, put in the duck neck, add a lid after boiling, cook for 20 minutes over medium heat, soak the marinated duck neck in the soup for more than 2 hours, take it out and dry and cut it.
【Zhou Black Duck Duck Neck】
Source: Gourmet Jie
Ingredients: 5 duck necks, 1 bottle of beer, 3 grass fruits, 5 slices of licorice, 3 cardamom, 6 bay leaves, 50g rock sugar, appropriate amount of salt, 5 slices of ginger, 5 dried chilies, 2 spoons of light soy sauce, 2 spoons of dark soy sauce, 3 star anise, 2 pieces of cinnamon, Steps/Method
1 Prepare the materials first
2 Cut the duck neck into about 4cm pieces, wash all the ingredients, cut the dried chili pepper into small pieces, and slice the ginger! (I put the light soy sauce and dark soy sauce together for the convenience of taking pictures)
3 Duck necks into a pot and add beer
4 Wash the cut marinade before pouring in
5 Add light soy sauce (I put them together for photo convenience)
6 Pour in the rock sugar, cover the pot and bring to a boil over high heat, turn to low heat and cook for about an hour
7 You can open the lid and stir-fry with a spatula halfway through to make them more evenly colored and flavorful! Add a pinch of salt to it at the same time.
8 After an hour or so, open the lid of the pot, turn to high heat, reduce the juice and put it on a plate!
9 It's time to eat, as a snack, and as a snack! If you don't like the taste of beer, you can also switch to cooking wine! The duck neck can also not be chopped into small pieces, I am to make it more convenient when eating, so as not to change the knife!
【Roast duck neck】
Source: Miss. Artichoke herself
Ingredients: 6 duck necks, 1 green onion, a small piece of ginger, 3 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 3g rock sugar, salt according to personal taste, a small handful of Sichuan peppercorns, a small handful of sesame pepper, 2 star anise, 8 bay leaves, appropriate amount of chili pepper, 1 piece of tangerine peel, 8 cloves of garlic
Steps
1. Blanch the duck neck in a pot with cold water, remove and rinse, and cut off
2. Prepare a few cloves of garlic, if you don't like it, you can leave it alone, the appropriate amount of pepper and pepper pepper according to your taste, if you like spicy, you can put more, a piece of ginger peeling and patting a knife, two grass fruits, and a section of tangerine peel and green onions
3. Stir-fried oil and small fire sugar stir-frying
4. This is already a somewhat melted state, fry until there are no rock sugar particles, and the low heat must be low
5. Add the prepared seasoning and stir-fry, stir-fry until fragrant, and then put in the duck neck
6. Add rice wine, I am adding a bottle of rice wine and a can of beer, only one can be added, put in light soy sauce, order a little dark soy sauce, boil over high heat, cover the lid, adjust to low heat and cook slowly to let the inside also taste, cook for half an hour, like the rotten one to cook for a while
7. The taste is superb, pick out the duck neck and put it on the plate, and the garlic inside is also very fragrant
【Braised duck neck】
【Braised duck neck】
method
material
Ginger, green onion, garlic, light soy sauce, dark soy sauce, barbecue sauce, brown sugar, red salt, duck neck
method
1. Wash the duck neck and marinate it with shredded ginger, garlic, chopped green onion, light soy sauce, dark soy sauce, barbecue sauce and brown sugar for half an hour.
2. Remove the oil from the pan, medium heat, and stir-fry the ginger, shallots and garlic of the marinated duck neck in the oil pan until fragrant.
3. Stir-fry under the duck neck.
4. Stir-fry until both sides of the duck neck are golden brown, and cook the juice of the marinated duck neck and the duck neck over medium heat for a while to make it fully cooked.
5. Drain the juice in the pot and start the pot.
【Steamed duck neck】
【Steamed duck neck】
method
Ingredients: Duck neck (200g)
Seasoning: green onion, ginger, light soy sauce, sesame oil, pepper, salt, cooking wine, peanut oil
method
1. Wash the duck neck and marinate in cooking wine, salt and pepper for 10 minutes
2. Boil water in a steamer, put in the duck neck, and steam over medium heat for 15 minutes
3When steaming the duck neck, cut the ginger and chopped green onion
4Sprinkle the steamed duck neck with chopped green onion, shredded ginger, light soy sauce and sesame oil
5 Bring oil to a boil and pour it over the duck's neck
【Braised duck neck】
【Braised duck neck】
method
Ingredients: 9 duck necks, 1 large ingredient, green onion and ginger slices, a little soy sauce, salt to taste
method
Wash the duck neck and control the moisture
Put some oil in the pot, then put about 3 tablespoons of white sugar, and fry the sugar color (see the big bubbles, it's almost the same)
Throw in the peppercorns, green onions, ginger slices and duck neck, stir-fry it, keep it colored, put a little soy sauce, and then put a big bowl of hot water, more water than duck neck.
When the heat is turned on, simmer slowly over low heat (be patient), poke with chopsticks, and if you can easily insert it into the chicken, it is time to put salt, and when the soup is almost finished, put it on a plate.
【Cola Duck Neck】
【Cola Duck Neck】
method
Ingredients: duck neck (8 pieces, or according to the number of eaters), cola (1 can);
Excipients: onion (2 pieces), ginger slices (5 slices), garlic (5 pieces), coriander (1 piece);
Seasoning: oil, salt, cooking wine, chicken essence, balsamic vinegar, soy sauce;
method
Step 1, take half an onion and cut it into foam, and cut an appropriate amount of ginger and garlic foam, while cutting the remaining one and a half onions into slices, then take 3 slices of ginger and cut them into strips, and take 3 garlic grains into slices;
Step 2: First wash the duck neck in water, then take it out and use a knife to cut 1 to 2 knives on the top of the duck neck to better absorb the flavor;
Step 3, put the duck neck in the basin, put the chopped onion, ginger and garlic into the plate, and put 2 spoons of salt, 2 spoons of chicken essence, 3 spoons of cooking wine, stir together, and leave for 20 minutes to absorb the flavor and remove the fish;
Step 4: Turn on the fire, put in 3 tablespoons of oil, pour in the chopped onion slices and stir-fry for 2 minutes to bring out the fragrance, then pour the marinated duck neck into the pot and stir-fry over low heat for 10 minutes;
Step 5: Add a spoonful of salt and chicken essence, and cook over high heat for 4~5 minutes to bring out the flavor.
Step 6: Pour in a can of cola, a spoonful of balsamic vinegar and two spoons of soy sauce, cover the pot and simmer for 20 minutes.
Step 7: Remove the juice from the pan over high heat.
Step 8: Cut the pre-washed coriander into 2 sections and put it on the plate (beautiful);
【Orleans Roast Duck Neck】
【Orleans Roast Duck Neck】
method
Ingredients: duck neck 400g, Orleans marinade powder 35g, water 35g
method
1. Wash and drain the neck, prick a few holes in the neck with a fork (toothpick) and put it on a plate.
2. Mix the water with Orleans marinade powder and stir well, pour into the duck neck, and each one should be dipped in the marinade. Cover with plastic wrap and marinate in the refrigerator for about 10 hours.
3. Place the marinated duck neck on the grill and brush with the marinade. Preheat the oven and bake at 200°C for 15 minutes. Roll over halfway through and brush the marinade again and bake for another 15 minutes.
4. When the time is up, the plating is complete.
【Duck Neck with Sud Fermented Bean Curd】
【Duck Neck with Sud Fermented Bean Curd】
method
Ingredients: 400g of duck neck, 2 pieces of rose bean curd, appropriate amount of minced garlic, 2 tablespoons of rice wine, warm water, light soy sauce, a little salt, green and red peppers, shallots, shredded green onions
method
1. Soak the duck neck in water for 10 minutes, wash and dry, and cut twice on the back.
2. Crush the rose bean curd and marinate.
3. Add minced garlic and mix well and marinate for 2 hours.
4. With a little oil, low heat, fry the duck neck on both sides and turn yellow. Mix the marinated bean curd juice with rice wine, warm water, and pour in. Once boiling, reduce the heat and cover the pot for 10 minutes.
5. Add the green and red pepper cubes and shallots.
6. A pinch of salt, light soy sauce, high heat to reduce the juice. Sprinkle with shredded green onions.
【Duck neck with tomato sauce】
【Duck neck with tomato sauce】
method
INGREDIENTS: 7 DUCK NECKS, 1.5 TABLESPOONS TOMATO PASTE, 1 TABLESPOON SUGAR, 1 TABLESPOON COOKING WINE, 100ML SALT
method
1. Wash the duck neck, and draw two knives on the front and back sides to facilitate the flavor
2. After blanching, wash off the blood foam and impurities for later use
3. Brush a frying pan with a little base oil, heat it, add the blanched duck neck, and fry until golden brown on both sides
4. 1.5 TABLESPOONS OF TOMATO PASTE, 1 TABLESPOON OF SUGAR, 1 TABLESPOON OF COOKING WINE AND 100ML OF WATER MIX WELL AND POUR INTO THE POT
5. Cook until the soup is dry, add salt to taste. Finished product~
Tips:
However, when coloring, pay attention to staring at the heat, if the heat is not good, the color is not good-looking, and it is easy to appear scorched after the heat.
【Tabletop three-cup duck neck】
【Tabletop three-cup duck neck】
method
Ingredients: 8 duck necks, 1 potato, 3 red peppers, 1 small green pepper, 15g basil, 3 garlic heads, 5 slices of ginger, 2 tablespoons of rice wine, 1 tablespoon of light soy sauce, 1 tablespoon of oil, 15g of rock sugar
method
1. Wash the duck neck and cut it in half for later use
2. Boil a pot of water, add a tablespoon of rice wine, add ginger slices and bring to a boil
3. After boiling, put in the duck neck water, which can remove the foam and remove the fishy smell
4. Remove the duck neck and set aside
5. Potatoes into small cubes, creative steps, you can not add or replace with other favorite vegetables
6. Knock the garlic head flat with a knife plate, cut the red pepper and green pepper into shreds, put it in an oil pan, add a tablespoon of oil and stir-fry until fragrant
7. Stir-fry the duck neck until the surface of the chicken is slightly colored
8. Add a small piece of rock sugar, melt the rock sugar, add the diced potatoes and continue to stir-fry
9. Add a tablespoon of light soy sauce and a tablespoon of rice wine, stir-fry evenly until the chicken is colored, and then reduce the juice until it is dry
10. Add the basil leaves, continue to stir-fry until the soup is thick, so that the soup is evenly wrapped on the chicken, then turn off the heat and remove from the pot
【Orange duck neck】
【Orange duck neck】
method
Ingredients: 400g duck neck, 2 oranges, 1 tbsp light soy sauce, 1 tbsp honey, 1 tbsp white vinegar, 1 bowl of water
method
1. Wash the oranges and rub them on the surface of the orange peel with salt.
2. Peel off the orange peel and remove the white coat.
3. Shred the orange peel.
4. Cut the orange flesh into small pieces and set aside.
5. Wash the duck neck, blanch it and set aside.
6. Heat a wok and pour in an appropriate amount of oil, pour the orange zest into the stir-fry.
7. Add the blanched duck neck and stir-fry.
8. Add light soy sauce and stir-fry slightly.
9. Add water, vinegar and honey. Reduce heat to medium.
10. Simmer until the soup is almost dry. Pour in the orange pulp. Stir-fry lightly and remove from the pan.
Tips:
Using orange into the dish can remove the fishy smell and increase the sweet and sour taste, which is very appetizing. The white film on the orange peel should be removed, otherwise it will have a bitter taste.
【Spicy Pot Duck Neck】
【Spicy Pot Duck Neck】
method
method
Ingredients: 1 kg of duck neck, potatoes, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, 1 tablespoon of Pixian bean paste, appropriate amount of chili pepper, appropriate amount of Sichuan pepper, a little sugar, a little salt, a little liquor
method
1. Soak the duck neck in clean water for half a day, soak the blood out, clean it, and scratch a few knives on the duck neck, take part of the green onion and ginger and chop it for later use;
2. Put the duck neck into a clean basin, sprinkle 1 small pinch of salt, sprinkle with minced green onion and ginger;
3. Add a teaspoon of white wine and marinate for 1 hour;
4. Take a frying pan, do not put a drop of oil in the pot, spread the duck neck front down on the bottom of the pot, put it on the fire and heat it over low heat;
5. With the heating process, the oil in the chicken skin continues to seep out, and the pan makes a sound of zizi frying, and then turn over and fry after one side is cooked;
6. Wait until the duck's neck is fully cooked, take out the wings;
7. Peel the potatoes and cut them into thin slices, fry the potatoes over low heat with the remaining oil in the pan; Wait until the potatoes are cooked and scoop them out as well;
8. Put the bean paste into the pot and stir-fry the red oil over low heat; Add the chopped shallots, ginger, garlic and dried chilies; Put an appropriate amount of peppercorns according to personal taste;
9. Then put in the duck neck and stir-fry constantly; Add a pinch of sugar, then add the potato slices and stir-fry constantly;
10. Wait until the surface of the potatoes and wings is all covered with sauce and fully flavored, turn off the heat, and sprinkle in sesame seeds (chopped peanuts) and coriander (chopped green onions) to garnish to increase the flavor.
Tips:
After the wings are soaked in cold water, the blood is soaked out, and the finished product tastes better
【Spicy duck neck】
【Spicy duck neck】
method
Ingredients: 6 duck necks, appropriate amount of salt, 10ml of cooking wine, 1 teaspoon of pepper, 1 teaspoon of fresh spicy powder, 1 teaspoon of salt and pepper powder, 1 teaspoon of chili powder, appropriate amount of dry starch, appropriate amount of breadcrumbs, and 1 egg
method
1. Wash the duck neck, add cooking wine, salt, pepper, fresh and spicy powder, salt and pepper powder, and chili powder to marinate
2. After the duck neck is marinated, beat the eggs and prepare the starch and breadcrumbs
3. Line a baking sheet with tin foil
4. The first step of the duck neck is stained with egg liquid
5. The second step is to put the starch in the starch and pat it on the starch
6. The third step is to refill with egg wash
7. Step 4: Cover the breadcrumbs with breadcrumbs and press them tightly with your hands
8. Repeat the above steps to wrap the duck neck completely
9. Preheat the oven and put the duck neck in the middle of the oven
10. The upper and lower tubes are 180 degrees, and the initial 30 minutes are adjusted to the hot air mode of the upper and lower tubes
11. If you feel that the surface is too dry and the color is not good, you can gently brush a thin layer of oil on the surface of the duck neck. Roast until the skin of the duck neck is golden brown.
【Honey tangerine peel duck neck】
【Honey tangerine peel duck neck】
method
Ingredients: 8 duck necks, appropriate amount of oil, appropriate amount of salt, 1 handful of green beans, 1 slice of tangerine peel, appropriate amount of rock sugar, a little wolfberry, an appropriate amount of ginger, 3 dried red peppers, an appropriate amount of cooking wine, and a little Sichuan pepper
method
1. Wash the duck neck, add salt, cooking wine and peppercorns and marinate for half an hour;
2. Blanch green beans; Ginger shredded; Diced green onions; Shredding tangerine peel; Cut the peppers into small pieces;
3. Put a little oil in the pan, dry the duck neck, and fry in the pan until golden brown on both sides;
4. Leave oil in the pot, add green onions, ginger and chili peppers and stir-fry until fragrant;
5. Add the duck neck, then add a small half bowl of water, add rock sugar and tangerine peel, cover and cook for about 5 minutes;
6. When the juice is collected, add green beans and wolfberries and cook for a while, then stir-fry well.
【Duck neck】
【Duck neck】
method
Ingredients: 12 duck necks, about 450 grams, 300ml of red wine, a small slice of green onion, a small piece of ginger, 2 tablespoons of light soy sauce, 3 tablespoons of tomato paste
method
1. Wash the duck neck and cut the green onion and ginger
2. Use a fork or toothpick to pierce the duck's neck to facilitate the flavor
3. Blanch the duck neck in a pot under cool water, remove and set aside
4. Put oil in a pan and stir-fry chives and ginger
5. Add the duck neck and stir-fry for a while
6. Add red wine, about 300ml, just below the amount of duck neck, if the wine is less, add some water, I have no water here. The sweetness of the wine varies, so if you use a low sweetness, add rock sugar as appropriate.
7. Put 3 tablespoons of tomato paste
8. 2 tablespoons light soy sauce, stir well, bring to a boil over high heat, and simmer over low heat for about 20 minutes. After tasting it, I decided whether to add salt or not, which I didn't add here.
9. About 20 minutes, open the lid and reduce the juice over high heat
【Steamed duck neck with shiitake mushrooms】
【Steamed duck neck with shiitake mushrooms】
method
Ingredients: 10 duck necks, 50 grams of dried shiitake mushrooms, 5 cloves of garlic, 2 tablespoons of bibimbap sauce, 1 tablespoon of soybean paste, chives at will
method
1. Soak dried shiitake mushrooms.
2. Wash the duck neck and set aside (it is best to rinse it with running water for a few minutes).
3. Both sides of the duck neck are sliced obliquely with a knife to facilitate the taste.
4. Spread the seasoning evenly on the surface of the duck neck and let it stand for about 2 hours.
5. Squeeze the mushrooms and spread them on the bottom of the bowl.
6. Peel the garlic and crush it for later use.
7. Place the duck neck on top of the mushrooms, sprinkle with garlic, and then dial the marinade at the bottom of the bowl on the duck neck.
8. Steam for about 20 minutes. Sprinkle an appropriate amount of chopped green onion before cooking.
Tips:
Duck neck and shiitake mushrooms are a very good match, if you don't like steaming, you can also fry the duck neck in a dry pan in advance, add a little water and simmer with shiitake mushrooms, seasoning, use oyster sauce, sugar, salt.
【Curry duck neck (unsalted version)】
【Curry duck neck (unsalted version)】
method
Ingredients: 15 duck necks, 1 bowl of bean bubbles, 6 eggs, 3 shiitake mushrooms, appropriate amount of green onion and ginger, Fu Linmen, 3 tablespoons of rice oil, 2 pieces of curry cubes, 1 teaspoon Sichuan peppercorns, 2 star anise, 2 tablespoons of light soy sauce, 10 rock sugars, 2 tablespoons of cooking wine
method
1. Pour water into the pot, put in green onions, ginger slices, peppercorns and cooking wine, put in the duck neck and boil, skim off the foam and remove it for later use.
2. Pour an appropriate amount of corn oil into the pot, (Recently, my family changed to the corn oil of FLM, and I think the corn oil is relatively healthy to eat.) You can put a little more corn oil in it, because we're going to have to fry the duck neck later. Add chopped green onion and ginger, add an star anise and stir-fry over low heat until fragrant.
3. Put in the blanched duck neck and fry over low heat until lightly yellow on both sides, taking care not to break the skin. Add rock sugar, use the oil at the bottom of the pan, slowly melt the rock sugar and stir-fry the duck neck. Add 1 tablespoon of cooking wine and stir-fry well.
4. Then add chicken broth over the duck neck, if there is no chicken broth, you can replace it with hot water.
5. Put the curry cubes into the pot and mix evenly after melting, the curry cubes contain starch, so it will make the soup thicker, so it is easy to absorb the flavor. However, it should be noted that after boiling, turn the heat to low to avoid sticking to the pot.
6. Heat over medium heat until boiling, then add the bean bubbles and shiitake mushrooms. The duck neck is not simmered for a long time, and these two ingredients are easy to absorb flavor, and it is not a big problem to cook for a long time, so they can be directly put into the pot.
7. Cover the pot and add water to the lid (this step can be omitted for ordinary pots).
8. Turn to low heat and simmer for half an hour. At this time, you can use an egg steamer to steam the eggs, and if you don't have an egg steamer, you need to boil them in water in advance for later use.
9. Peel off the shell of the boiled eggs and put them in the pot, continue to cover and simmer.
10. When the duck neck in the pot is already soft and rotten, you can properly reduce the juice over medium to high heat. Don't take the sauce too dry, so that you can also soak it in a little duck neck to taste, after all, it's made of chicken soup, hehe.
【Braised duck neck】
【Braised duck neck】
method
Ingredients: 3 chicken wings, 5 dried shiitake mushrooms, 1 small piece of old tofu, a little green pepper, a little red pepper, 1 clove of garlic, 2 green onions, a little ginger, an appropriate amount of salt, an appropriate amount of oil, an appropriate amount of soy sauce, an appropriate amount of sugar, and an appropriate amount of cooking wine
method
1. Soak shiitake mushrooms;
2. Wash the duck neck and chop it, add a little salt and cooking wine to marinate for a while;
3. Slice or cut the soaked shiitake mushrooms into small pieces, and dry the water; Cut the green and red peppers into small slices, slice the garlic, mince the green onions, and shred the ginger;
4. Cut the tofu into small pieces, fry in an oil pan until golden brown, and set aside;
5. Add the duck neck and fry until golden brown, then set aside;
6. Leave oil in the pot, first add green onions, ginger and garlic and stir-fry until fragrant, then add shiitake mushrooms and fry until soft;
7. After stir-frying the tofu and duck neck, add soy sauce, salt, sugar, and cooking wine, add a small half bowl of water and simmer until cooked;
8. Add green and red peppers and stir-fry a few times until they are broken.
【Roast duck neck in sauce】
【Roast duck neck in sauce】
method
Ingredients: 8 pieces of duck neck (280g), secret sauce ingredients, 1 tablespoon (15ml) extra virgin olive oil, 1 clove of garlic, 1/2 teaspoon (2.5ml) of paprika, 30g tomato paste, 1 tablespoon of apple cider vinegar (15ml), 20g caster sugar, 20g of rum, 1/4 teaspoon (1.25ml) of ground black pepper, 1/4 teaspoon (1.25ml) of salt, 30g water
method
1. Garlic cloves, finely chopped with minced garlic. Heat the pan over medium heat, heat the olive oil, add the minced garlic and chili powder, and stir-fry for a while until fragrant.
2. Add the tomato paste and stir-fry for a while. Mix the apple cider vinegar, sugar, rum, black pepper, salt and water (this step can be prepared in advance) and pour them all into the pot. Bring to a boil, reduce the heat, cover the pot and cook for 5 minutes.
3. After cooking, if there is still more water, turn on high heat and stir-fry until the water volatilizes and the sauce is thick.
4. Pour the brewed secret sauce into a bowl and let it cool before serving.
5. Wash and absorb the water on the duck neck, pour half of the sauce into the duck neck, mix well to make the sauce evenly wrapped on the duck neck, marinate for more than 2 hours, or put it in the refrigerator to marinate overnight (if the marinating time is not long enough, in order to taste faster, you can use a toothpick to prick a few small holes in the duck neck and then marinate).
6. Place the marinated duck neck on a baking tray lined with baking paper, put it in a preheated oven at 190°C, and bake for about 15 minutes. Take out the baking sheet, turn the duck neck over and brush it with a secret sauce on both sides, put it back in the oven and bake for 5 minutes, until the surface of the duck neck is golden brown. If the oven has a hot air mode, turn it on. The duck neck is served on a plate, and the remaining secret sauce is poured into a small dish and served with the duck neck. The duck neck is dipped in sauce and eaten, and it is delicious!
【Tomato duck neck】
【Tomato duck neck】
method
Ingredients: duck neck, light soy sauce and dark soy sauce, sugar, tomato sauce.
method
1. Blanch the duck neck first to remove the blood foam, and the middle of the duck neck is also cooked.
2. Put a little oil in the pot, put the duck neck, add some sugar and soy sauce to hang the sugar color.
3. Salt will affect the taste of the chicken, use light soy sauce, dark soy sauce for coloring, put tomato sauce at the end, and then remove from the pot.
【Duck neck】
【Duck neck】
After washing the duck neck, make two cuts on the front and back to better absorb the flavor.
Boiled duck neck: Put the duck neck into the pot, add an appropriate amount of water and cooking wine, green onions, ginger slices and grass fruits to cook. Bring the water to a boil and boil for 10 minutes.
Preparation of accessories: wash the pepper and soak it, and chop the small red pepper, pepper and garlic for later use.
Seasoning: Put the cooked duck neck into cold water to wash off the oil and rinse, then put it in a large bowl, add minced pepper, small red pepper, minced garlic, and then add an appropriate amount of salt, monosodium glutamate, squeeze in lemon juice, stir evenly, marinate for a few minutes.
Plating: Put the mixed duck neck into the plate, arrange it into a flower shape, and put the crispy peanut rice in the center to serve.
【Rattan pepper red oil saliva duck neck】
【Rattan pepper red oil saliva duck neck】
[Ingredients]: 500g duck neck, half a cucumber, 1 handful of chives, 10g ginger, about 15 dried peppercorns, 1 green and red pepper, 1 garlic, 15g fresh rattan pepper, 2 spoons of cooking wine, 2 spoons of light soy sauce, 1 teaspoon of sesame oil, 3g of salt, 2g of sugar, 2 tablespoons of replica chili oil, 1 tablespoon of cooking oil
【Method】:
After washing the duck neck, marinate it with some salt for a while, knot the chives and crush the ginger
Pour an appropriate amount of water into the pot, put the duck neck in cold water, add ginger, green onion knots, dried peppercorns and cooking wine, cover, bring to a boil over high heat, turn to medium-low heat and cook for 5 minutes, turn off the heat and simmer for 10 minutes.
When the time is up, remove the duck neck and soak it in ice water for 10 minutes, so that the chicken skin is crispy. Ice water can be cold boiled water, refrigerate it in the refrigerator for half an hour, then take it out, or add ice cubes to cold boiled water.
Then cut the cucumber into thick slices and then cut into strips, or cut directly into thin slices, mince the garlic, and cut the green and red pepper into small rings.
Remove the chilled duck neck, cut into cubes and set aside.
Pour in an appropriate amount of rapeseed oil from the pot, add rattan pepper and fry it to bring out the pepper fragrance after the oil is hot, and turn off the heat
Prepare an empty bowl, add garlic, salt, sugar and 2 tablespoons of duck neck soup, then add light soy sauce, sesame oil and freshly made rattan pepper oil, and then two tablespoons of chili oil and stir well. The sauce tastes salty, and the saltiness should be a little heavier than usual.
Finally, the cut cucumber strips are primed, the cut duck neck is placed on the plate, the adjusted rattan pepper red oil sauce is poured in, and the rattan pepper is placed on the fresh and spicy rattan pepper duck neck. If it is left for more than half an hour, it will taste better.
The rattan pepper red oil saliva duck neck, the first feeling in the mouth is spicy, then the numbness, and then the tip of the tongue trembles, the rhythm of "dancing" is an indispensable summer appetizer.
【Garlic duck neck】
【Garlic duck neck】
Ingredients: duck neck, garlic, cooking wine, soy sauce, oyster sauce, salt, sugar.
Steps:
Step 1: Ingredients: duck neck (cleaned), garlic.
Step 2: Peel the garlic and pull it into a garlic puree.
Step 3: Put the duck neck on the board and make a few cuts with a knife.
Step 4: Put it in a large basin.
Step 5: Next, add an appropriate amount of cooking wine.
Step 6: Add an appropriate amount of soy sauce.
Step 7: Add an appropriate amount of oyster sauce.
Step 8: Add an appropriate amount of salt.
Step 9: Add an appropriate amount of sugar.
Step 10: Add the garlic puree.
Step 11: Grasp well and marinate 1 teaspoon for 20 minutes.
Step 12: Then, place the marinated duck neck in a baking tray lined with aluminum foil.
Step 13 Finally, preheat the oven to 200 degrees and bake for 25 minutes.
【Garlic duck neck】
【Garlic duck neck】
Ingredients: 12 duck necks
Excipients: 1 gram of shredded carrots, 1 gram of shredded cucumber, 1 gram of coriander, 5 ml of cooking wine, green onion, ginger, 5 grams of garlic, 15 grams of garlic hot sauce
Method 1. Cold water will put the duck's neck into the pot to remove its blood and fishy smell, and add an appropriate amount of cooking wine, green onions, ginger and garlic to the pot
2. After taking it out, use a knife to cut the front and back of the duck neck three times to absorb the flavor.
3. Heat the oil, put the duck neck into the pan and fry, and when the two sides are golden brown, pour in the garlic chili sauce.
4. Fill in appropriate water and salt, color and add shredded carrots, shredded cucumbers and coriander.
5. Remove from pan and dish.
【Roasted duck neck in sauce】
【Roasted duck neck in sauce】
Ingredients: 6 duck necks, appropriate amount of garlic, appropriate amount of ginger, 1 tablespoon of soy sauce, a few drops of dark soy sauce, appropriate amount of green onion, appropriate amount of oil
method
1. Soak the duck neck in water for one hour, then dry and set aside
2. Put oil in the pan and fry the garlic
3. Pour in the soy sauce and ginger shreds and half a bowl of water, then put in the duck neck and bring to a boil over high heat
4. After two minutes, add the green onion and continue to cook over medium-low heat
5. Cook until the water gradually decreases, and you can see the big bubbles, remember to stir to prevent the duck neck from sticking to the pan, then you can turn to high heat
6. Add a few drops of dark soy sauce to color, or you can leave it alone
7. Stir-fry until there is no moisture, and the remaining oil can be turned off
8. Serving
【Duck neck bibimbap】
【Duck neck bibimbap】
If the ingredients are ready, you can prepare as many duck necks as you can, and then you need to use a lot of other materials and so on. The next step is to start making it, and the first step is to add some onion powder to the bowl.
Put a spoonful of garlic powder and some other seasoning powder into a bowl, then stir well and set aside for a while. This is the pickling sauce for our dish, and if you don't like the trouble, you can buy the ready-made seasoning directly to pickle, which is also super convenient. The next step is: clean all the prepared duck necks, and gently break the duck neck joints, but be sure not to break the duck neck, this step I did is a little more difficult.
But I feel like you're going to do better than me. Step 3: Use a pair of scissors to cut all the tendons around the duck neck bone, then gently rotate the bone, trying to gently push the meat up and down. Separate the bones and flesh, this step must not be rushed, but it can still be successful if you take it slowly. After taking off the big bones inside, drag the small bones, and the pointed part of the joint at the end is not needed, he looks a little troublesome, but it is actually okay to do.
Clean the duck neck with water after removing the bones, then put it in the marinade that has been prepared just now after the moisture is dried, then put the marinade full, and then put it in the refrigerator and wait for a night, if it is really urgent, it will be marinated for a few hours, otherwise the duck neck will not taste good. Soak the glutinous rice in water for a few hours in advance, then dry it and steam it in a pot. We can prepare other ingredients while the glutinous rice is being wholeed.
First, clean the carrots, peel and cut them into small cubes, then soak the dried shiitake mushrooms in water, and the other ingredients can also be prepared first. Then put oil in the pot and heat it, put the ingredients just prepared in it and stir-fry until fragrant, and then pour in the freshly steamed rice and stir-fry it. When you are almost done, you can add a spoonful of light soy sauce and other sauces to it, and continue to stir-fry evenly, and then you can taste the taste, and if you think it's okay, you can get out of the pot.
Finally, put the fried rice into the duck's neck with a spoon and chopsticks, and then seal the mouth with a few toothpicks. Continue to pour oil into a frying pan and heat it, and fry the duck neck in it, but don't put too much oil, just brush it with a layer, and fry it over low heat. Fry until both sides change color, then add some boiling water, cover and simmer, and wait until the boiling water is dry, and then you can get it out of the pan. Of course, it would be more convenient if there was an oven at home.
Just put it in and bake it. When making it, you can pay attention to the rice, or you can just use the usual one. When making it, you can pay attention to it: when you buy a duck neck, you should choose one that has no broken skin. Also, don't stuff the rice in the duck neck too much, because the duck neck will shrink when it is roasted. If there is an oven in the house, how much is its temperature, you can watch it yourself to adjust, in fact, I generally choose to use the usual rice when making, it is not necessary to choose glutinous rice, this can be put according to your own preferences.
【Duck neck stewed shrimp】
【Duck neck stewed shrimp】
Ingredients: duck neck, chicken feet, shrimp, green onion, cooking wine, soy sauce, dark soy sauce, oyster sauce, salt, vermicelli, ginger.
Steps:
Step 1: Pour oil into the pan, fry the shrimp on both sides, and then gently press the shrimp head to force out the shrimp oil.
Step 2、Like this, it can be served.
Step 3: Fry the duck neck in the pan after passing through the water.
Step 4: After frying on both sides, add green onions and ginger to fry together.
Step 5: Put the chicken feet in the pot after passing the water and stir-fry.
Step 6: Pour in cooking wine, soy sauce, dark soy sauce, oyster sauce and stir-fry for two minutes.
Step 7: After coloring, you can add water.
Step 8: Add water until it reaches the duck's neck.
Step 9: After boiling for a quarter of an hour, put the shrimp and an appropriate amount of salt, and simmer for about 15 minutes. Those who are willing to eat vermicelli and rice cakes can now be put in the pot together.
【Duck neck shrimp in dry pot】
【Duck neck shrimp in dry pot】
Ingredients: 300g duck neck, 300g white shrimp, 80g celery, 150g lotus root
Excipients: 100ml oil, 4g salt, 50g cooked peanuts, appropriate amount of spicy powder, appropriate amount of coriander, appropriate amount of white sesame seeds, 10g of minced ginger, 10g of minced garlic, appropriate amount of dried chili pepper, 15ml of cooking wine, appropriate amount of shallots
1. Pick off the shrimp line from the white shrimp, cut off the shrimp whiskers and wash them, and cut the duck neck into sections
2. Prepare minced ginger and garlic, chopped coriander, chopped green onion, white sesame seeds, spicy powder, and dried chili peppers
3. Add 2 grams of salt to the duck neck, mix well with cooking wine and spicy powder and marinate for 1 hour
4. Wash the celery and cut it into sections, peel and wash the lotus root and cut it into sections, and prepare cooked peanuts
5. The oil temperature in the pot is 7 minutes, heat it into the duck neck, fry it over medium heat until the color is golden brown, and scoop up
6. Add the shrimp and fry until the shell is crispy
7. Add minced ginger and garlic to the bottom oil, and the chopped green onion bursts out of the fragrance
8. Pour in celery and lotus root and stir-fry until fragrant, add salt and stir-fry until broken
9. Return the duck neck and shrimp to the pan and stir-fry evenly
10. Add the dried chili peppers
11. Add spicy powder and stir-fry evenly
12. Finally, add the peanuts and remove from the heat
13. Place in a bowl and sprinkle with white sesame seeds and chopped coriander and enjoy
【Grilled shrimp with duck neck】
【Grilled shrimp with duck neck】
4g salt, appropriate amount of coriander, 50g of cooked peanuts, appropriate amount of spicy powder, appropriate amount of white sesame seeds, 20g of minced ginger and garlic, appropriate amount of shallots, appropriate amount of dried chili peppers, 15ml of cooking wine
steps
1. Pick off the shrimp line from the white shrimp, cut off the shrimp whiskers and wash them, and cut the duck neck into sections
2. Prepare minced ginger and garlic, chopped coriander, chopped green onion, white sesame seeds, spicy powder, and dried chili peppers
3. Add 2 grams of salt to the duck neck, mix well with cooking wine and spicy powder and marinate for 1 hour
4. Wash the celery and cut it into sections, peel and wash the lotus root and cut it into sections, and prepare cooked peanuts
5. The oil temperature in the pot is 7 minutes, heat it into the duck neck, fry it over medium heat until the color is golden brown, and scoop up
6. Add the shrimp and fry until the shell is crispy
7. Add minced ginger and garlic to the bottom oil, and the chopped green onion bursts out of the fragrance
8. Pour in celery and lotus root and stir-fry until fragrant, add salt and stir-fry until broken
9. Return the duck neck and shrimp to the pan and stir-fry evenly
10. Add the dried chili peppers
11. Add spicy powder and stir-fry evenly
12. Finally, add the peanuts and remove from the heat
13. Place in a bowl and sprinkle with white sesame seeds and chopped coriander and enjoy
【Roasted duck neck with abalone】
【Roasted duck neck with abalone】
Ingredients: Salt and abalone, 1 tablespoon sugar, 8 duck necks, 1/4 onion, 10 abalone, a little green onion, 2 tablespoons cooking wine, 2 shallots, 2 tablespoons light soy sauce, 2 coriander, 1 tablespoon dark soy sauce
Method/Procedure:
1 Cut the duck neck in half, add a spoonful of cooking wine to the pot and blanch it, then remove it to control the moisture.
2 Add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar and 1 tablespoon of oyster sauce.
3 Grasp and marinate for about 20-30 minutes.
4 While marinating the duck neck, to process the abalone (abalone can be bought already processed), the abalone is roughly cleaned first, sprinkled with a spoonful of salt, and the black thing on the abalone meat is brushed off with a toothbrush, first with salt dry, and then brushed again in running water
5 Scoop out the abalone meat with a spoon, remove all the contents of the shell and rinse well. The head of the abalone meat should also be removed.
6 Flower cutters.
7 All processed.
8 Heat oil in a pan and sauté the onion, shallots, ginger and garlic until fragrant.
9 Add the duck neck and stir-fry for 5 minutes.
10 Add the abalone.
11 Add 1 tablespoon of light soy sauce, the saltiness should be completely sufficient, how not enough can add a little salt here.
12 Add a little hot water, you don't need to completely submerge the ingredients. Simmer over medium-high heat without lid. Keep turning the ingredients halfway through.
13 I added two shiitake mushrooms. Collect the juice to this extent. (Cooked for about 7 minutes)
14 Add water and a spoonful of salt to a pot and add the abalone shells to the pot and cook for a while.
15 Remove the dry pan and place it on the edge of the large disc.
【Duck neck stewed soft-shelled turtle】
【Duck neck stewed soft-shelled turtle】
【Ingredients】3 duck necks, 250 grams of soft-shelled turtle, 50 grams of green onions, 30 grams of ginger, 30 grams of garlic, 10 ml of cooking wine, 30 ml of light soy sauce, a small amount of Sichuan pepper, a small amount of star anise, 30 ml of blended oil, and a small amount of salt
【Steps】
1. Wash the duck neck and cut it into pieces, add some cooking wine and salt to marinate it into the bottom taste, cut the soft-shelled turtle into pieces and blanch it, and change the green onion, ginger and garlic to the knife for later use;
2. Put the blending oil in the pot, put the pepper and star anise into the fragrance to burst;
3. Add green onion, ginger and garlic and stir-fry until fragrant;
4. Put the duck neck in the pot;
5. Stir-fry for a while;
6. Put in an appropriate amount of cooking wine to remove the fishy smell and increase the flavor;
7. Add an appropriate amount of light soy sauce according to your taste;
8. Stir-fry for a while;
9. Add an appropriate amount of water, and cover the ingredients;
10. Put the soft-shelled turtle pieces into the pot and stew together, turn to low heat after the soup boils;
11. Simmer until the meat is crispy;
12. Put it in a soup bowl and put some chives;
【Overlord Duck Neck】
【Overlord Duck Neck】
Ingredients: fresh duck neck, soft-shelled turtle, green onion, ginger, honey, refined salt, cooking wine, vinegar, monosodium glutamate, clear soup, wet starch, peanut oil.
How to make it:
First, wash the duck neck, tie a small hole, and add refined salt. Marinate in cooking wine and smear the skin with a layer of honey.
Add peanut oil to the frying pan, heat it in the microwave for 2 minutes, fry it on both sides of the duck neck for 3 minutes, remove it and put it on the plate.
Wash the soft-shelled turtle after killing, set aside the carapace, chop the meat into pieces, put it in a bowl, add green onions, ginger slices, cooking wine, refined salt, vinegar, cover, heat it with a microwave oven for 15 minutes, take it out, put it in the middle of the duck neck, add the carapace, filter the soup, add the wet starch, heat for 1 minute, and pour it on it.
【Duck neck tofu pot】
【Duck neck tofu pot】
Ingredients: 1 kg of duck neck, 2 pieces of tofu, 1 green and red pepper, half an onion, 1 piece of mushroom, 1 piece of ginger, shallots, garlic, cooking wine, oyster sauce, light soy sauce, peanut oil, rice wine, etc.
The steps are as follows:
Step 1: Prepare a pound of duck neck, wash the duck neck, then cut it in half, put the cut duck neck in a large bowl, add cooking wine, oyster sauce, stir evenly and marinate it.
Step 2: Prepare one green and one red pepper, remove the seeds and cut into pieces, prepare half an onion and cut it into pieces, prepare a little ginger, shallots and garlic, and rinse and squeeze out the shiitake mushrooms soaked in advance.
Step 3: Put oil in the pan, cut the tofu into small pieces and fry it, turn down the heat to medium and low and slowly fry the tofu until golden brown, fry one side and then fry the other side in turn until golden brown, and put it out for later use.
Step 4: Leave the bottom oil in the pot, pour in the ginger, shallots, garlic, and shiitake mushrooms, and stir-fry it until fragrant.
Step 5: When the frying is almost done, we pour the fried tofu into it again, add some oyster sauce and light soy sauce, and stir-fry it evenly.
Step 6: Add a bowl of water after stir-frying evenly, cover the pot and simmer over medium heat for 10 minutes.
Step 7: Prepare a casserole, add a little oil, pour in the green and red pepper cubes and onion cubes when the oil is hot, stir-fry it until fragrant, pour in the tofu and duck neck we have prepared, and spread them flat.
Step 8: After flattening, cover the pot, pour a little rice wine on the side of the lid, and simmer over low heat for about two minutes.
Step 9: Okay, you can turn off the heat, stir it and you can eat, it looks so fragrant, this fragrant tofu duck neck pot is ready
【Roasted duck neck with lettuce】
【Roasted duck neck with lettuce】
Ingredients: 6 duck necks, 2 lettuce, appropriate amount of green onion, ginger and garlic, appropriate amount of cinnamon, appropriate amount of small dried chili, appropriate amount of star anise, appropriate amount of rock sugar, appropriate amount of oyster sauce, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of oil and salt
Lettuce roasted duck neck preparation
Step 1 Make two cuts on the surface of the duck's neck; Cut the lettuce into hob pieces; Prepare other raw materials;
Step 2 In a pot under cold water, add two slices of ginger, blanch the duck neck in the water and remove it.
Step 3 Wash the pan, put a little oil, and put the chicken skin side down;
Step 4 Fry the duck neck on both sides until golden brown;
Step 5: Add the prepared spices and rock sugar together to bring out the fragrance;
Step 6 Add cooking wine, soy sauce, oyster sauce and an appropriate amount of water, bring to a boil, turn off the low heat, cover and cook for 5 minutes.
Step 7 Insert the prepared lettuce,
Step 8 Stir-fry evenly, cover and cook for 2 minutes.
Step 9 Turn on high heat to reduce the juice, add an appropriate amount of salt and pepper to taste;
Step 10 Place on a plate and sprinkle with chopped shallots
【Stir-fried duck neck with garlic】
【Stir-fried duck neck with garlic】
Ingredients: a small handful of garlic sprouts, 3 duck necks, 1 green and red pepper, appropriate amount of salt, appropriate amount of chicken essence, 5 slices of ginger
method
1. Prepare the ingredients, cut the garlic sprouts into sections, chop the duck neck into small pieces, slice the ginger, and slice the green and red peppers for later use
2. Heat the oil in a pan, stir-fry the chicken and put the ginger slices, wait for the chicken to be fragrant, add the garlic sprouts and stir-fry, put an appropriate amount of salt,
3. Add the green and red chili peppers, stir-fry for a while, add the chicken essence to taste, and then you can get out of the pot
【Braised duck neck】
【Braised duck neck】
Ingredients: duck neck chicken feet several
method
1. Duck neck chicken feet in a pot under cold water (put a few slices of ginger to taste), remove the foam after the water is boiled, scoop up and soak in cold water, then scoop up and drain for later use.
2. Heat the pot and put oil, ginger, rock sugar, 3-5 star anise, cinnamon, pepper, sand kernels, and an appropriate amount of dried grass chili peppers (I usually put about 5), and then put duck neck and chicken feet and fry until fragrant.
3. Stir-fry the duck neck chicken feet and put two teaspoons of white wine, and then put water (the water should not be over the duck neck, and then put half a bowl of light soy sauce, an appropriate amount of salt, (if you want the color to look good, you can put about two teaspoons of dark soy sauce), turn to low heat and simmer for about half an hour after boiling!
【Pickled pepper duck neck】
【Pickled pepper duck neck】
Ingredients: duck neck, rice pepper, red pepper, garlic, ginger, beer, light soy sauce, salt, sugar.
Steps:
Step 1: Ingredients: duck neck (washed).
Step 2: Chop the pepper with rice.
Step 3: Chop the red pepper.
Step 4: Garlic and ginger slices.
Step 5: Beer.
Step 6: Put the washed duck neck on the cutting board and chop it into small pieces and set aside.
Step 7: Heat the oil in a pot, add ginger slices and garlic and stir-fry until fragrant.
Step 8, then, add the chopped duck neck and stir-fry.
Step 9: Next, pour in the beer and bring it to a boil and cook for a while.
Step 10: Then, add some light soy sauce, salt, and sugar to taste, and turn it over to continue cooking.
Step 11 Finally, when the soup is thick, add the pickled pepper and stir-fry.
【Duck Neck】
【Duck Neck】
Ingredients: 12 duck necks, appropriate amount of pickled pepper, appropriate amount of pickled pepper water, 4 grams of salt, appropriate amount of cold boiled water, 20 ml of white vinegar, 1 piece of ginger, appropriate amount of rice wine
Production process:
1. Clean the duck neck, and adjust the quantity with the amount of consumption;
2. Put the duck neck into a pot of cold water, add a few slices of ginger, pour about 30 grams of rice wine, bring to a boil over high heat, turn to low heat, and cook for 20 minutes; Don't waste chicken broth, pour out the soup and cook noodles;
3. Put the duck neck under the faucet, rinse carefully with cold water, do not directly flush the skin, it will not look good if it is broken; Until the surface becomes a little Q-bomb, you can feel the whole duck neck is cold with your hands; Water is very precious, it is best to use a basin to cook soup, noodles and rice;
4. Take an appropriate amount of pickled pepper and pickled pepper water into the fresh-keeping box, add an appropriate amount of cold boiled water or purified water, salt, a little white vinegar, and mix evenly; White vinegar can make the skin of the duck neck more elastic and have a unique flavor;
5. Put the duck neck in pickled pepper water, cover the lid, and refrigerate it overnight.
【Smoked duck neck】
【Smoked duck neck】
Ingredients: 10 duck necks, appropriate amount of water, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of salt, 2 tablespoons of sugar, 1 piece of green onion, 3 slices of ginger, 1 slice of cinnamon, 4 bay leaves, 1 tablespoon of brown sugar
Method/Procedure:
1 Wash the duck neck and soak it in water for 30 minutes to remove the blood.
2 Add all the ingredients (except brown sugar) to the pot, stir well, and add the duck neck.
3 Bring to a boil over high heat, turn to medium-low heat, simmer for 10-15 minutes, and turn off the heat until the chicken wings are cooked through.
4 Cool down the cooked duck neck lid until it is completely cool, and use chopsticks to remove the moisture.
5 Spread a large piece of tin foil in a dry pot and put brown sugar in the foil.
6 Place the duck neck flat on the grill or grate, turn on the heat and close the lid.
7 Smoke over medium heat, about 5 minutes, the lid appears pan water vapor, the edge of the lid hears the crackling sound of water vapor evaporation, and the pot keeps coming out of the smoke, chase Ji Tai for about 1 minute until the smoke is full of the pot and turn off the fire.
8 About 3 minutes, wait for the smoke to dissipate, open the lid and remove the duck neck, and smoke is finished.
【Duck Neck】
【Duck Neck】
Ingredients: 5000 grams of fresh duck neck, 125 grams of salt, 225 grams of sugar, 150 grams of light soy sauce, a little dark soy sauce, 150 grams of white wine
Steps:
Step 1: Prepare fresh duck necks, if it is frozen, remember to thaw them in advance. Defrost the thick duck neck and put it in a basin and rinse it several times with running faucet water to remove blood, oil and dirt from the duck neck. Blood is the source of the fishy smell, and the water that is flushed into the basin becomes clear.
Step 2: Clean the duck neck to control the moisture, put it on the cutting board, and press it on it with an absorbent paper towel or towel to absorb the excess water on the duck neck. In this way, the duck neck will taste better.
Step 3: Put the cleaned duck neck into a large basin, add salt, sugar, dark soy sauce, light soy sauce and white wine to it, and bring gloves to stir it thoroughly. Cover with plastic wrap and refrigerate and marinate for 4 hours. During the period, stir every other hour to make the flavor more even.
Step 4: Then prepare a wire, as long as it can penetrate the skin of the duck neck, tie cotton thread on it, and string the marinated duck neck in turn as shown in the figure below. It is okay not to skewer, but it is also okay to find a breathable drying board and put the duck neck evenly on it for drying.
Step 5: Next, the duck neck should be dried for 4 sun days, the first day of the duck neck is air-dried, the first day will be dried to the oil leakage, the third day will burst the oil, and the whole body will be shiny on the fourth day, which is good! The duck neck in this way has a salty and fragrant taste, and it is steamed on top of white rice to eat, and the taste is really amazing!
Tips:
1. The duck neck cleaning must be in place, and the water in the basin becomes clear, which is the key to the duck neck not being fishy.
2. Remember to use a towel or kitchen paper to absorb the water inside and outside the duck neck before marinating, so that it can better absorb the flavor.
3. When there is still a little refrigerator marinating, remember to stir during the period, which is the key to even the flavor.
【Air-dried duck neck】
【Air-dried duck neck】
Ingredients: salt, cinnamon, star anise, dark soy sauce, soy sauce, cooking wine, light soy sauce, Sichuan pepper, sugar, duck neck
Homemade air-dried duck neck
Buy raw duck neck in the market, don't wash it. Marinate directly. (If you love cleanliness, you can wash it.) I don't think it feels good to wash and pickle)
Star anise spices these. Meat stew. Spring onion. Ginger and garlic. Be sure to.. Together.
Old wine, soy sauce, old soy sauce, rock sugar. Amount. Sichuan pepper is indispensable. Then put some cold boiled water. Just marinate the height of the duck's neck. You can use a skewer or fork.
Poke holes in duck necks. More flavorful. Weather in the north. Below 10°C is fine. Air dry for two days and three days.
In the south, it should be a little longer. Weather below 10°C is safer! It's easy to break if it's hot. Pay attention to the weather. Check it every day. Just ventilate and shade it.
It's okay to get dry on the outside. You can smell the aroma of lap-mei on the surface
Tips:
Peppercorn rock sugar dark soy sauce is essential. Other to taste
||| Selection method
Source: Gourmet World
Tip 1: Look at the epidermis
Fresh duck meat has a shiny surface, elastic when acupressure, lean meat is bright red, fat meat is white, uniform color, slightly dry or slightly moist on the outside, and not sticky to the hands. Poor quality duck meat has a dry or extremely moist surface, dull, inelastic, white with yellow in the middle. The spoiled duck meat is dull in color, the depression cannot be restored after acupressure, and there is mucus on the cut surface. If it is slaughtered after death, the flesh is dark red, with blue-purple spots, and purple-red blood stasis in the blood vessels.
Tip 2: Smell the smell
Fresh duck meat has an inherent aroma that can be smelled if it is stale.
||| Storage:
Source: Baidu AI
Refrigeration: Place the duck neck in an airtight container or plastic bag and refrigerate. Under these conditions, the duck neck usually retains its freshness for 3-5 days. In order to maintain the best taste, it is recommended to reheat the duck neck to the proper temperature before serving1
Freezing: For longer-term storage, the duck neck can be placed in a sealed freezer bag or freezer box and stored in the freezer compartment of the refrigerator. In this way, the duck neck can be stored for several months or even longer. Before eating, make sure that the duck neck is completely thawed and reheated to more than 70°C to ensure food safety and sterilization12
Precautions: When storing duck necks, make sure that the food is completely cooled before packaging and storage, and avoid storing in a warm environment. Before eating, carefully observe the appearance and smell of the duck neck, and if there is anything unusual, such as spoilage, mold, or odor, it should be discarded immediately.
||| Do-no
Source: Apple Green
1. Cold patients. It is best not to eat duck neck for people with colds, and should eat foods that are easy to dissipate heat, but duck meat is a nourishing food, and eating too much will make the cold worse, and it is even difficult to get better.
2. Pregnant women. Spicy duck necks generally contain a lot of hot spices, as can be seen from the above materials required to make duck necks. Pregnant women should eat hot spices, hot spices are pepper, pepper, cinnamon, five-spice powder, chili powder, etc., non-hot materials are more likely to consume water in the intestines, resulting in a decrease in the secretion of glands in the gastrointestinal tract, and even causing intestinal dryness and constipation.
3. Patients with chronic enteritis. People with chronic enteritis can't eat it, it's dangerous! Because duck meat is rich in oil, eating it will cause enteritis to aggravate and diarrhea will not stop.
4. Those with high blood pressure. Generally speaking, the duck neck we see in the market is usually salty and spicy, and eating too much will cause the body to increase blood pressure due to excessive salt intake. This is a very dangerous thing for people with high blood pressure!