What are the methods of making spicy duck neck? How to make spicy duck neck chili oil?

Spicy duck neck is one of the most popular delicacies. So what are the methods of making spicy duck neck? How to adjust the spicy oil of spicy duck neck? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. How to cook spicy duck neck

2. How to make spicy duck neck chili oil

3. How to make the old marinade in spicy duck neck

How to make spicy duck neck

Ingredients: 250g duck neck

Ingredients for marinade: 3 star anise, 1 cardamom, 2 licorice roots, 2 cloves, 1 small piece of cinnamon, 5ml fennel, 2 bay leaves, 10g dried chili (cut into segments), 20 peppercorns, 5ml dark soy sauce, 30ml light soy sauce, 15ml oyster sauce, salt, 5ml sugar, 2 slices of ginger, 20g garlic, broth

Method: 1. Rinse the duck neck with running water.

2. Heat the pan, add oil, add dried chili segments, peppercorns, ginger slices, and garlic and stir-fry until fragrant.

3. Add the broth and bring to a boil until the broth covers the duck neck.

4. Add star anise, cardamom, licorice, cloves, cinnamon, fennel and bay leaves.

5. Add light soy sauce, dark soy sauce, oyster sauce, sugar and salt, bring to a boil, and prepare the marinade.

7. Cover and simmer the brine for 1 hour on low heat.

8. After the marinade cools down, soak the duck neck in the marinade for 3 hours

9. Take out the duck neck, turn on the fire and bring the marinade to a boil. After the marinade boils, put the duck neck in and cook for 20 minutes.

How to make spicy duck neck chili oil

1. Use authentic Dahongpao chili peppers, remove the stems and put them in a not very hot pan and stir-fry until they turn red. Put them in a mortar and crush them but do not crush them into powder. Then put oil in the pan and stir-fry the crushed chili peppers slowly over low heat until they are fragrant. Be sure to use vegetable oil. If you like spicy food, you can add unpeeled walnuts.

2. For spicy taste, you need to make pepper oil with peppercorns. Usually, use green peppercorns, remove the seeds and keep the whole peppercorns. Heat the oil directly and add the peppercorns. Turn off the heat and do not heat the oil too high.

3. Put the pot on the fire, add 500 grams of peanut oil, simmer until it is 60% hot, add 100 grams of dried chili segments and 75 grams of Sichuan peppercorns, use a hand spoon to stir evenly and fry until the chili is purple, the Sichuan peppercorns are browned, and the spicy aroma is released, add 25 grams of scallion segments and 20 grams of ginger slices, and pour into a bucket.

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How to make the old marinade in spicy duck neck

Spices for spicy duck neck marinade: cooking oil, dried chili peppers, peppercorns, star anise, tangerine peel, cinnamon, licorice, onion, ginger, dark soy sauce, rock sugar, wine, etc.

Preparation method:

The more times the raw materials of the marinade are used and the longer they are kept, the better the quality is. They should be stored in the refrigerator. The old marinade is the brine that has been used repeatedly. After being refrigerated, it will condense into a paste-like solid.