Duck neck practice training Lai Shuangxi spicy duck neck practice The pot is full, depending on the time of the ingredients, the halogen time is also different. Duck neck should be drowning in advance, to remove impurities and smell. All seasonings can be made into a halo juice in advance, and then boiled in the duck neck; you can also cook the duck neck while feeding as above. The boiled duck neck should be soaked in the marinade juice to make it more flavorful. The remaining brine is naturally cooled and stored refrigerated for reuse.
Duck neck washed. First fried pepper, first originated in Wuhan Jingwu Road, add some vinegar when washing
Salted with salted wine, onion and ginger for two hours, the practice is to soak the chilled high-quality duck neck, pepper, red and dazzling, pepper and authentic duck neck practice; and the beauty is all from the halogen material, the fragrant leaves, respectively, different Chinese herbal medicines, Salty with sweet, according to the process, cloves.
Not only can the duck neck be hot, but also the spicy taste of the duck neck can be infiltrated into the dish. Of course, potatoes and mushrooms can be adjusted according to the leftovers in your home! Super convenient! It is also a small dark dish! However, you can adjust your training according to your taste! The taste is also great! Good meal