Why is the duck neck in Wuhan so famous?

Duck neck is tasteless, so it's a pity to abandon it. However, after Wuhan people cooked with dozens of spices such as pepper and star anise, it actually became a delicious food that could not be abandoned. Now Wuhan duck neck food stalls have appeared in many places in Shaoxing. Duck neck is different from duck gizzard and duck liver, and it can be eaten in one bite. The fun of eating duck neck lies in the aftertaste between chewing and chewing. At the end, suck out the bone marrow with a snort. The process of eating is slow, and the meat is completely obtained by your own efforts. All this adds fun and is full of fun.

Duck neck is an authentic snack in Hubei. The duck neck should be a spicy rabbit head made in Sichuan. Because hubei cuisine used to be spicy but not hemp. Although the spicy rabbit head tastes strange and attractive, it has more bones and less meat, which makes it inconvenient to eat. Duck neck is cooked with the same taste, the proportion of flesh and blood is appropriate, and the taste is natural. Hubei is the thoroughfare of nine provinces. As far as taste is concerned, hubei cuisine naturally absorbs all the advantages, and the taste of duck neck is spicy and delicious. People in Wuhan like to eat duck neck because it is full of flavor, strong enough and memorable.

In fact, the method of making duck neck is not complicated. First of all, the materials should be carefully selected. Generally, the neck of local ducks is very short, so English cherry valley duck should be chosen. This duck neck is longer and thicker than the neck of a native duck. Of course, there are duck necks of brands such as Safia in Inner Mongolia and Huaying in Henan, which are also raw materials used by Shaoxing Wuhan Duck Neck Store. The process of duck neck treatment is more difficult, because there are many blood vessels and glands in duck neck, and the smell is heavier if it is irregular. It is said that it should be washed with dripping water when making. Moreover, the duck neck is fleshy and irregular, and it takes 3-4 hours to soak in salt water to fully taste. In the cooking process, because the duck neck has less meat and is easy to boil, controlling the heat is the key. If you want to make the duck neck fragrant and attractive, it is also very learned to put seasoning. You should put the spices such as Senecio scandens, fennel and clove into the pot in proportion for three times, first boil them with strong fire, and then soak them with low fire, so that the flavor of the marinade can slowly penetrate into the duck neck. The specific operation process involves secrets, and the master is unwilling to disclose it.

I first heard that Wuhan duck neck was sold by Lai Shuangyang in the TV series "Life Show", but I could only watch it at that time, but I couldn't understand it. Now, Wuhan duck neck has come to the door, and it is worthwhile to spend ten or twenty dollars to experience it.

Raw materials:

Packed chilled duck neck 5000g, dried chilli 400g, ginger100g, onion120g, star anise 20g, Anemarrhena asphodeloides10g, cinnamon 8g, fennel10g, Amomum tsaoko10g, etc.

Method:

1, Preliminary Processing of Duck Neck

After the duck neck is thawed and washed, add 50g of ginger, 50g of onion, 50g of refined salt 100g, cooking wine and nitrate, mix well, marinate for12h, take out, wash with clear water, then soak in boiling water pot and take out for later use.

Step 2 make spicy gravy

Cutting dried capsicum into sections, soaking Illicium verum, Kaempferia Kaempferiae, Cortex Cinnamomi Japonici, Fructus Foeniculi, Fructus Tsaoko, Flos Caryophylli, Fructus Amomi, Fructus Zanthoxyli, Fructus Amomi Rotundus, Rhizoma Cyperi and Cortex Cinnamomi Japonici leaves in clear water, and draining; Boil1200g of clean water in a pot, then remove the residue and leave the juice for later use.

Light a clean pot, add refined oil and heat it to 30% heat, then add dried pepper, spices, remaining ginger and onion, stir fry slightly, add fresh soup and Redmi water, add refined salt and monosodium glutamate to boil, and simmer for 2 hours until the spicy taste and fragrance escape, thus obtaining the spicy marinade.

Step 3 marinate in seawater

Put the preliminarily treated duck neck into the boiled spicy marinade, turn off the fire with medium fire marinade for 10 minute, let the duck neck continue to soak in the spicy marinade for 20 minutes, and then take it out to cool.

Features: spicy and rich, fresh and delicious.

Basic elements:

1, duck neck should be chilled and peeled in bags. Be sure to marinate the boiled water before marinating, otherwise the taste will be too strong.

2. Dried Chili is best to choose dried millet pepper, because this kind of Chili is red, shiny and spicy. Keep the pepper seeds after cutting the pepper, because the pepper seeds can also increase the flavor of the marinade. When frying dried peppers, it is advisable to replay the refined oil and fry it slightly (avoid frying until it is spicy). After adding fresh soup and cooking, its "thick and spicy" flavor can be highlighted.

3. Braised duck neck shops all claim to have used dozens of seasonings. In fact, the types of spices are not too many, and the amount is not too large. Eight or nine kinds are enough. The key is to master the dosage ratio, so that the spice can achieve the effect of harmonious taste and present a nonchalant fragrance.

4, the duck neck bone is also spicy, in fact, it is not difficult. After the duck neck is soaked in water, the spinal cord in the spinal canal matures and contracts, exposing small holes. When marinating, the spicy oil juice enters the hole, and the bones are naturally spicy. After the brine is cooked, continue to soak it to taste.