How to make delicious air-dried duck neck? Is the air-dried duck neck high in heat?

The duck neck itself is very long, and the duck neck you eat outside is cut, while the air-dried duck neck is to marinate the whole duck neck directly, or fry it and air-dry, which will be more convenient. At this time, the air-dried duck neck is delivered to you, and you will find that it is much longer than the duck neck you usually eat. Let's take a look at it with me!

How to make air-dried duck neck delicious?

1, the duck neck is cleaned, and the excess oil is subtracted. In fact, this duck neck is relatively clean.

2. Use a barbecue stick to pass through the hole in the middle of the neck bone, so that it will be straighter when roasting. It is best to use a metal barbecue bar. My family only has bamboo sticks.

3. Boil the water slightly, release some floating foam, and further remove the grease.

4. Put on the baking net for 90-24 hours. Cook it a little like this, and the drying temperature is high, so there will be no so-called "bad smell". There is no difference between direct cooking and baking, and the finished product is out.

5. Turn 70 degrees and bake for 24 hours. After 48 hours, the duck neck bone was already brittle. So you don't need to bake for 70 hours like many recipes.

6, into the deoxidizer and vacuum, so that it can be stored for a longer time. Just grind your teeth once in a while.

Is the air-dried duck neck high in heat?

The air-dried duck neck has high heat, and the heat content of each duck neck 100g exceeds 300 calories. Duck neck is one of the traditional famous foods in Hunan, Hubei, Sichuan and Jiangxi. Also known as sauce duck neck or sauce duck neck, it originated in Changde and Yueyang Dongting Lake area in Qing Dynasty and spread to Sichuan and Hubei through Hunan. In recent years, it has become popular all over the country.

Duck neck belongs to pickles (mainly duck neck and sauce duck, including sauce duck wing, sauce duck neck, sauce duck turn, sauce duck palm, sauce duck tongue, sauce beef, sauce fish, sauce dried seeds, sauce lotus root, etc. This sauce is made by soaking in various spices, then air-drying and baking. The finished product is deep red in color and has the characteristics of fragrance, spicy, sweet, hemp, salty, crisp and soft. It is a delicious appetizer and a good wine.

Method for make air-dried duck neck

Materials: some fresh duck necks

Exercise:

1, fresh duck neck into a pot full of water, add cooking wine to boil, and wash for later use.

2. The water in the pot didn't reach the duck neck. Add rice wine, ginger slices, pepper, fennel, cinnamon, pepper, star anise, whole garlic, chives, 3-4 small crystal sugar and soy sauce 2: 1, cook for half an hour, turn off the fire and soak for 1 hour to taste.

3. Sprinkle cumin, salt and pepper and bake in the oven 180 degrees for 30 minutes (the temperature is adjusted according to your own oven).