Marinated duck head Spicy duck head practice How to do Lai Shuangxi spicy duck head Now the marinated dish is usually added to the taste, which is added to a golden sunset yellow food coloring salt water wash. High-purity ethyl maltol is added to the general dish, and the fragrance is best. Attached with a drop of fragrant flower fragrance: pure flavor, flavor, mellow taste, strong meat, high temperature resistance, refreshing taste, long-lasting fragrance, low dosage.
Ingredients: 3/4 cups of Sichuan pepper, star anise, clove, grass fruit, licorice and cinnamon. Practice: brine material, sand ginger powder in the same cloth bag. Add eight cups of water to the bowl and simmer for an hour and a half to two hours.
Ingredients: star anise (two), fennel, pepper (two teaspoons each), licorice (six pieces), cinnamon (one piece), grass fruit (one), tangerine peel (1/4) Practice: brine material in bag Add 12 cups of water and cook for 30 minutes.
Ingredients: pork, pork bone, add old mold cardamom, cinnamon, dried tangerine peel, licorice, cumin, star anise, mangosteen.
Practice: add water for an hour. Ingredients: 50 grams of soy sauce, star anise, cinnamon, and grass, 25 grams of sand ginger, pepper, clove, 50 grams of licorice, 500 grams of boiling water. Practice: first put soy sauce, cooking wine, rock sugar, salt, MSG in a pot on a slow fire, about 1 hour after cooking. Spice and medicinal packages should always be soaked in pots. After the brine is made, it is best to use it every other day.
The cost of capsicum is very high (50 yuan a bottle, about 1 kilogram), it is not clear that usage is easy to waste. Water-based capsicum is watery, high in heat but not resistant to high temperature. The general usage is to remove the duck neck and marinate it. Fill some of the original soup, add water-soluble capsicum essence after cooling, and then soak it in the duck neck. The duck neck skin is spicy but not hot inside. The effect of both inside and outside is achieved by oil-soluble capsicum essence. This pepper essence is oily and soluble in edible oil. When the duck neck is marinated, the oil is halogenated into the bone marrow, and the pepper-soluble essence dissolved in the oil also flows in, so It can achieve both internal and external spicy effects.