Authentic Hubei Snack - Spicy Duck Neck

2024-09-02 03:00:17 2294

When it comes to Hubei cuisine, many people think of duck necks. Duck necks are not only delicious and chewy, but also have a spicy taste without a spicy heart. Eating duck necks is high in protein, low in fat, and has the effects of nourishing qi, reducing blood lipids, and beautifying the skin. Fragrant and delicious, with a lingering aftertaste, it is a leisure food suitable for all ages. I think there aren't many people who don't like duck necks, right! As a Hubei native, I have a special fondness for duck necks< br>

Details of ingredients

Duck neck5 items
Dried chili peppers16 of them
ginger2 pieces (slice one piece and flatten one piece for later use)
Garlic cloves5
Cinnamon bark2 small pieces
Octagon3 pieces
Grass fruitTwo
licorice2 pieces
cloveTwo
Fennela little
Xiangye3 pieces
Sichuan Pepper Granules20-50 pieces
Old smoking5ml
Light soy sauce30 milliliters
Oyster sauce15 milliliters

Technique

difficultybeginner
workmanshipcook
tasteSpicy and Spicy
timeThree hours

Steps to make Authentic Hubei Snack - Spicy Duck Neck

1. Material diagram
2. Remove the surface oil and fascia from the duck neck, clean it thoroughly, prepare a bowl of water, and soak ginger slices and duck neck in it for more than 30 minutes.
3. After the pot is heated up, add 2 tablespoons of oil. Once the oil is heated up, add red chili, garlic cloves, and flatten until fragrant with ginger.
4. Add an appropriate amount of broth (up to the duck's neck), then add the brine ingredients: dried chili, ginger, garlic cloves, cinnamon, star anise, grass fruit, licorice, cloves, fennel, fragrant leaves, Sichuan peppercorns, and broth
5. Add salt, sugar, oyster sauce, dark soy sauce, and light soy sauce.
6. Pour the brine into another pot and bring it to a boil over high heat. Try the taste and adjust it to your liking (at this point, the brine should have a slightly stronger flavor than usual, so that the resulting product is flavorful).
7. Cover the lid and simmer on low heat for about an hour (this will make the brine taste richer).
8. In addition, boil a pot of hot water. After the water boils, put it in the duck neck and cook for 3 minutes. Quickly remove it from the cold water. (Can effectively remove fishy odor)
After boiling the brine, put it in the duck neck and simmer over high heat for 30 minutes before turning off the heat. Do not remove it, and continue to soak the duck neck in the brine for more than 3 hours to fully enhance its flavor.
10. After marinating, remove the surface moisture and let it dry before starting.