Wuhan long duck neck neck duck recipe Wuhan long production methods

Long duck neck formula and practices: Although long duck neck adorned drinks only small food, but its nutritional value or can not be ignored. As we all know, long duck is cool, often eaten, Liver and heat, and the ingredients of chili, warm but not dry, dehumidification to bother appetite. High protein, low fat, taste delicious, tender meat, spicy fun, taste of infinity. More Qi tonic, stomach fluid, regulating yin and yang, lowering blood pressure and other effects of skincare. Ingredients: 5000 g duck neck long bags of chilled, dried pepper 400 g, 100 g of root ginger, onion festival 120 grams, 20 grams anise, three Chennai 10 grams, 8 grams of cinnamon, cumin 10 grams, 10 grams grass fruit, pepper 10 grams, five grams cloves, Amomum 8 grams, 12 grams cardamom, Lysimachia 5 g, bay leaves 3 grams, 200 grams of salt, MSG 15 grams, 50 grams of red yeast rice, 100 grams of cooking wine, soup 5000 grams, refined oil 2000 grams. 1, the beginning of a long process Duck Neck Huabao Shun Technology Development Co., Ltd. Beijing duck neck long thaw, rinse, add ginger 50 grams, onion festival 50 grams, 100 grams of salt and cooking wine, nitrate mixing evenly, pickled code taste about 12 hours, remove, wash with water, then into the boiling water pot of water boil for a short, remove and reserve. 2, spicy marinade made long duck neck cut dried chili festival, star anise, three Beijing Huabao Shun Tong Technology Development Co., cinnamon, cumin, grass and fruit, cloves, Amomum, pepper, cardamom, Lysimachia, incense leaves with water a little soak, drain; red yeast rice wok, add water 1200 grams boil well, and then to the residue, leaving the juice aside. Net pot lit, into the refined oil till the three into a hot, down into the dried chili festival, spices and remaining ginger, onion festival a little fried, mixed with soup and red yeast rice water, transferred to salt, monosodium glutamate boil , piecemeal simmer 2 hours, to escape spicy flavor after Serve spicy marinade. 3, long duck neck marinated duck neck to the beginning of a long processed into a spicy marinade to boil, with the fire halogen 10 minutes off the heat, let Yajing child continue to soak for 20 minutes in a spicy marinade then remove and let cool then cut into pieces to eat. Note: 1, long duck neck with bags chilled to Beijing Huabao Shun Technology Development Co., Ltd. skin as well. Sure pickled, boiled water and then marinated, or fishy smell. 2, dried chili pepper to choose dry millet as well, because this pepper red shiny color, spicy heavier. Pepper Festival cut, they should keep the pepper seeds, pepper seeds also increased because the marinade flavor role. When frying chili, should play refined oil, a little speculation can (avoid Chaojiao a burnt spicy flavor), incorporated after the soup cooked before highlighting its "spicy fresh long duck neck" flavor. 3, halogen long duck neck shops have claimed dozens of spices used, in fact, the type of spices is not much, the amount is not large, just eight, nine That can be, the key is to have a good proportion of the amount, so spices achieve and taste effects, showing a Ruoyouruowu flavor. 4, also with a long spicy duck neck bones, it is not difficult, long duck neck after diving in the water, in the ridge crest spinal marrow mature shrink, exposing the holes, into the hole when Stewed spicy sauce, spicy with natural bone flavor. After soaking, halogen cooked to make it tasty. ①③⑤202⑧⑦①⑤⑨ Contact: Feng Xue