Recipe: Lai Double Happiness Duck Head Halogen Method Learn Duck Neck Technology

Home Cooking Recipe: Lai Double Happiness Duck Head Halogen Method Learn Duck Neck Technology

Notes:

Lai Shuangxi duck head halogen method Learning duck neck technology Duck neck is mainly fragrant, hemp, spicy, not spicy or spicy when eating, but once stopped, the taste is endless. The duck neck is cool and delicious, and the duck meat is "live meat". It is quite chewy. After the meat is finished, it sucks the bone marrow between the bones and bones. sense. Those who are hot can chew the bones, suck slowly, and experience the "lips and teeth" and have a long aftertaste.

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the duck neck with running water, heat the pot, add the oil, add the dried chili section, pepper, ginger, garlic and saute. Add water or broth to boil, the amount of water can be no more than the neck of the duck. Add star anise, grass fruit, licorice, cinnamon, cumin, geranium

    Wash the duck neck with running water, heat the pot, add the oil, add the dried chili section, pepper, ginger, garlic and saute. Add water or broth to boil, the amount of water can be no more than the neck of the duck. Add star anise, grass fruit, licorice, cinnamon, cumin, geranium

  2. Home Cooking Recipe: Add soy sauce, soy sauce, oyster sauce, cooking wine, sugar, salt to boil, adjust the taste of the brine, the brine should be slightly heavier than our taste, put the onion into the casserole, cover the brine on the carbon stove Allow 1 hour to fully release the flavor of the spices. After the brine is cool, put the duck neck into the brine for more than 3 hours, so that the taste of the brine can be fully entered into the neck of the duck.

    Add soy sauce, soy sauce, oyster sauce, cooking wine, sugar, salt to boil, adjust the taste of the brine, the brine should be slightly heavier than our taste, put the onion into the casserole, cover the brine on the carbon stove Allow 1 hour to fully release the flavor of the spices. After the brine is cool, put the duck neck into the brine for more than 3 hours, so that the taste of the brine can be fully entered into the neck of the duck.

  3. Home Cooking Recipe: Remove the duck neck and open the fire to boil the brine. (Note, be sure to remove the duck neck and boil the brine, because slow cooking will make the duck neck lose its tough taste). After the brine is boiled, put the duck neck into the boil for 20 minutes.

    Remove the duck neck and open the fire to boil the brine. (Note, be sure to remove the duck neck and boil the brine, because slow cooking will make the duck neck lose its tough taste). After the brine is boiled, put the duck neck into the boil for 20 minutes.

  4. Home Cooking Recipe: The duck neck that has just been marinated is damp. After the air is dried, the taste is stronger. Put it in the oven and bake it for 15 minutes at 150 degrees. Turn it over and bake for another 5 minutes. It feels better and more delicious.

    The duck neck that has just been marinated is damp. After the air is dried, the taste is stronger. Put it in the oven and bake it for 15 minutes at 150 degrees. Turn it over and bake for another 5 minutes. It feels better and more delicious.

Tips:

Lai Shuangxi duck head's method of learning duck neck technology duck neck, duck head, duck palm spicy and rich, duck plaque, duck intestines, duck heart, duck wings, duck shelf, duck tongue are also full of fragrance, incense greasy. It’s really a lingering aftertaste. The beauty: the duck neck uses more than 30 kinds of spices, although it tastes spicy, nutritious, but the fat content is low, often eaten, can supplement the body's essential protein, vitamin E, vitamin B and other nutrients. Chinese herbal medicine has spleen and qi, lungs and cough, heat and swelling, but also nourishing and nourishing, is a good beauty.


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