Year1
- 电话：
- 15117962400
- QQ：
- 1040554941
- 电话：
- 010-53309157
In the past ten years, I have often thought, if I had not woken up at that time and heard those words that made my liver and gallbladder split, would I have felt better? Maybe, the end of my life was my relief at that moment. At least I wouldn't live in such pain with my growing hatred for you.
That's right, Lin Xi, I hate you. I, Ke Zidi, have hated you since the moment I escaped death. The pain and hatred that go deep into my bones are gradually eating away at my skin inch by inch, making me Struggling in the fog of darkness
Initial processing of duck neck
Thaw the neck, rinse it, add gram of ginger, gram of green onion, gram of refined salt, cooking wine and nitrate, stir evenly, pickle and taste After about an hour, take it out, wash it with clean water, then put it into a boiling water pot and boil it for a while, take it out and set aside.
Preparing spicy marinade
Cut the peppers into sections, soak star anise, sannai, cinnamon, fennel, grass fruit, cloves, amomum villosum, peppercorns, cardamom, row grass, bay leaves, etc. in water. Drain the red yeast rice and put it into the pot, add water and cook until cooked through. Then remove the residue and keep the juice for later use.
Heat the pot, add refined oil and heat until it is 30% hot, add dried chili segments, spices and the remaining ginger and green onion segments and stir-fry briefly, add fresh soup and red yeast rice water, add refined salt and MSG After boiling, reduce to low heat and simmer for an hour until the spiciness and aroma come out, and the spicy marinade is ready.
Marinated
Put the pre-processed duck neck into the boiling spicy marinade, marinate over medium heat for a few minutes, then turn off the heat and let the duck neck continue to soak in the spicy marinade for a few minutes. , then take it out and let it cool before cutting into pieces and eating.
Notes
It is better to pack fresh duck necks with the skin removed. It must be pickled and blanched before marinating, otherwise the fishy smell will be too strong.
Beijing Xinxiang Tianhe Catering Management Co., Ltd.
Angela Zhang
Address No. East, Nanyuan Folk Tourism and Culture Street, Fengtai District, Beijing
WhatsApp
