How to make a spicy duck neck in a food franchise chain You can also make a spicy duck neck at home, but the materials may not be rich in them, the proportion of various herbs is different, but you can try slowly, which are heavy tastes. Put a little less, which can be used to enhance the taste, you may actually be able to call out your own unique taste, maybe better than the outside? Food is not necessarily copied completely, it can be similar, or even unique. In short, if you want to eat, do it. Spicy duck neck can also be used in the halogen, directly put the dried chili section and pepper peppers in the marinade seasoning, so that you can omit the last step. Because the marinade seasoning I have made is always preserved, I use it in all kinds of meats at home, and I don't want to make the spicy taste too heavy to affect other lo mei. So the last step was added separately.
The neck of the duck peeled off the membrane of the epidermis, soaked in water for 1 hour, and the dried chili peppers were cut into pieces of ginger, and the onion was chopped with green onion and duck neck. The mixture was heated to boiling water and boiled for 2 minutes.
Go to the floating foam, remove the duck neck, drain, spare the wok, add oil, add hot pepper and pepper, add chopped green onion and ginger, add fragrant water (fresh water)
Add fragrant leaves, cumin, star anise, cinnamon, soy sauce, soy sauce, salt, sugar fire, boil the marinade, put the duck neck in the marinade, boil for 20 minutes on medium heat
Remove the duck neck, air dry the marinade, and cool the duck neck into the marinade for 5-6 hours.
Spicy duck neck needs multi-flavored vanilla to make brine, and the duck neck sold outside is made in batches. There are specific regulations on the dosage of the ingredients, so the taste of the duck neck can be kept consistent. Braised pork seasonings can be bought directly in the supermarket, or you can match it yourself. It is nothing more than cassia grass and pepper, aniseed cumin or something.