Duck neck recipe
I think the most delicious part of a duck's body is the duck neck. Although there is less meat, it is really enjoyable to eat. When it comes to duck necks, it is estimated that many people can think of Juewei duck necks, right? Spicy and fragrant, especially delicious, loved by many people.
Then today I will teach you a secret recipe for duck neck. The finished product has no fishy smell, and the taste is comparable to the delicious duck neck. When the weather is hot, make a big plate and serve it with a bottle of cold beer. The key method is not difficult, and even a novice in the kitchen can easily do it. Friends who like to eat duck necks must come and try it.
- duck necks
- cooking wine
- flavored chicken oil chili sauce
- pepper ephedra bean paste
- soy sauce
- 2g five-spice powder
- oyster sauce
First, deal with the ingredients, wash the duck neck and cut it into pieces. When cutting the duck neck, you should start with a heavier hand, otherwise it will not be easy to cut. Then peel and slice the ginger and garlic, wash the millet and cut it into chili rings.
Put the duck neck in cold water, add 2 tablespoons of cooking wine and half of the ginger slices, boil over high heat, and blanch for 2 minutes on medium heat.
After 2 minutes, take out the blanched duck neck, rinse off the surface impurities with clean water, and then control the moisture for later use. If you can't buy duck necks, you can actually use chicken necks instead, it's just as delicious.
Pour an appropriate amount of oil into the pot, put ginger garlic slices and millet into the pot, and fry over medium heat until fragrant. Friends who can't eat too spicy can omit the spicy millet, or reduce the amount.
Then put the boiled duck neck in the pot, turn to high heat, and stir fry until both sides of the duck neck are slightly browned.
Fry the duck neck until both sides are slightly browned, then add the flavored chicken oil chili sauce, pepper ephedra bean paste, light soy sauce, five-spice powder and oyster sauce, and stir-fry until the color is even.
Then pour in half of the water and 3 tablespoons of cooking wine, cover with the lid, boil over high heat, turn to low heat and simmer for 30 minutes.
After 30 minutes, if there is a lot of soup left in the pot, remember to turn on the medium heat to collect the juice. When the soup is thick, you can enjoy it out of the pot. I didn't add salt to this recipe because some of the sauces and seasonings added are salty, so there's no need to add salt to increase the saltiness.