When I was young, I used to eat the chicken neck made by my mother. I felt very delicious. I thought it was a good meal when I was a child. It is a simple way to cook the chicken neck and cook it with soy sauce and a little sugar. Let me eat it now. I am sure I won’t be moved to cry! Feelings are one thing, but after the baptism of Zhou Heiya’s taste of Huang Shanghuang, you can no longer do that simple and pure self. Although I have defined a title for myself, I suddenly found that I have not tasted it for a long time. Since I found the kitchen, I can make it myself. It is farther and farther away from the market. To put it bluntly, it is poor! Ok, it’s delicious and not expensive, and the spicy duck neck is going up~ I’ve said that I’ve done a pot of catching up with the 8 episodes yesterday, and my tongue is smashed, so I don’t want to be so smashed, please halve everything, although the duck It's quite low-fat, but it's not responsible for eating fat!
Eight duck neck washed and cut off, burn a pot of water, which added some cooking wine ginger slices of dried pepper and dried pepper to help sputum, boiled water for about 10 minutes, forced bleeding, remove a few times to wash warm water. In addition, it is OK to burn a pot of water or water that has just been used for scalding.
The seasoning collection, rinse the dry material partially with water, then put a half bowl of hot water in the bowl and soak for a while to help release the fragrance. Then cut some fresh ingredients, I am used to slashing the onion and slanted garlic cloves, ginger smashed slices, cut green and red peppers, this free to play, this stew is very casual ????
Modulation of the juice part, the reason why the amount of writing is how many ml, because the use of this amount of spoon, or what other people say that teaspoon spoon a cup of a bowl of 1tps what is always unclear how much, there are scales have a unit to see at a glance Very good, how many grams of my recipes are liters, there is no need to tangled with the spoon and the electronic scale.
The step of adding the juice is best to first white sugar, then simmering oil, then the soy sauce wine with good fluidity, so that the oyster sauce is washed into the bowl, not wasted, but also accurate, chicken essence and thirteen incense with 5ml Just a half spoon of the measuring spoon.
Then, one spoonful of the bean paste and the soy sauce in the county are placed in another small bowl, so I am ready to work and fire!
Open the fire, pour about 50ml oil into the saucepan, I used rapeseed oil, which is very suitable for this heavy taste dish. Heat a few moments and turn to a small fire and pour the sauce into the sauce for about a minute.
Remove the dry material and throw it into the pot to stir fry. The ginger pieces are also thrown together. It is said that ginger can remove the strange smell in the rapeseed oil. The sooner the better, the better. Stir fry for about one to two minutes and smell the dryness.
Then turn to medium heat, pour the remaining fresh ingredients and stir fry for about half a minute.
Then pour in the duck neck of the control dry water and add some wine to stir fry.
Almost wrapped in a uniform sauce, and poured into the juice while stirring, there may be some unmelted sugar left in the bowl, and when you heat the water, pour the bottom of the bowl and pour it in.
Add boiling water, pay attention to because the husband's mouth is not good, the meat needs to be soft and rotten, so I added a duck neck about one centimeter of water. If you like to eat chewy duck neck, just use cold water to clean the floating foam. Now add water to be equal to the height of the duck neck.
I use fresh rattan pepper, a string of ones should not be stir-fried, so it is not put together with other dry materials, add a small handful of rattan pepper after adding water. Right, I also added some sorrow, Thousands of thyme, some western spices are put together and cooked very well, no matter it. After boiling in a medium heat, turn to a small fire cover and cook.
I went to see it in half an hour. I have a lot of water and a lot of soup. Then I take a look at it every ten minutes, especially when I have less water. I probably cooked it for a total of 50 minutes, leaving a sauce at the bottom.
Turn to the fire to receive the juice, basically without the soup, you can add a little bit of rattan oil and sesame oil and stir fry evenly, turn off the fire and eat! The green and green pot in the pot is the green red pepper and minced garlic left over from the cooking yesterday. It feels better than the scallions or parsley.
Clamp with chopsticks, so that it won't bring too much dry pepper and stick to the neck of the duck, which will make it uncomfortable to pick it up~
I didn't take a good picture of the finished product. I only insisted on the scent, and the value is not important. Began to eat!
It seems that there are many steps in the ingredients, but it is actually a very simple dish. It doesn't need to be fried in sugar, so it doesn't need to be soaked or marinated, and it doesn't need to change the pot back and forth. Anyway, it is very casual, and I feel that I have no tips. Finally, pick up the amount of sugar and wine. In the beginning, I actually only put a spoonful of sugar. Later, when I received the juice, I felt that the sweetness was not enough. I added a little more. I didn’t use the spoon. The specific dosage is not very accurate. However, if the total amount is 20-30ml, it should be delicious. It’s good to see the individual’s acceptance of sweetness. The reason for putting red wine is because it feels better in color, and the meat that is cooked is also sweeter. Just use the cheap red wine, or it won't be worth it. If you don't have it, you can use cooking wine or beer. However, if you adjust the amount, the cooking wine will be halved, and the beer will be doubled. Ok, even if I have nothing to say, I have nothing to worry about. If you are interested, you can do it. If you have any questions, please leave a message and talk to each other~