Summer is here, and more and more friends like beer , I don’t know how to ferment beer, but I can make delicious snacks!
Many of my friends want to start a business in this special summer, but suffer from lack of technology. It is best to start with food. Today I will teach you the details of the marinating of Jingwu spicy duck products. Tutorial, delicious duck goods are the best choice to accompany wine this summer. Today’s recipe is very reliable for consumer and commercial use. The whole recipe has no reservations. It is simple and easy to learn. Don’t say much, just follow me!
This article design knowledge points
1, The initial treatment of duck neck
2, spicy oil formula and production
3, brine blending and duck stewing
4, precautions and tips
Although the stewed material used in the formula introduced here is duck neck, According to the proportion of this brine, all ducks can be marinated.
Duck neck initial treatment and cooked treatment
General StoreThe braised duck necks sold in China are all marinated from fresh duck products. Please pay special attention when purchasing. If the duck neck is too soft and the color is dim, it is not fresh. When choosing, try to choose a bright red and tough duck neck.
1. The fresh duck necks are soaked first for about 1 hour. The purpose of soaking is to remove the bloody smell and soak the excess blood.
2, the soaked duck neck is pickled, The spices needed are scallions, ginger and salt. The ratio is 10g per catty of duck neck. The ginger and scallions should be made into puree with a cooking machine as much as possible, so that it is more convenient to pickle. , Just slice it first, and then try to rub the juice out).
3. When the duck neck is marinated because there are so many bones in it, it is pickled The preparation time should be as long as possible. It is recommended to refrigerate the film for more than 12 hours, which is more convenient to taste. There is a lot of salt and blood water from the duck necks that are marinated, and the saltiness of the noodles is very high. Pour out the blood water and eliminate the onion and ginger when marinating! Rinse the salt on the surface with running water. If the conditions do not allow, you can soak it in cold water for 2 hours, and change the water every half an hour. The duck neck treated in this way has basically no fishy smell and bloody water.
4, the soaked duck neck is worn with a steel needle. The purpose of this is to make the duck neck strong and good-looking, and the twists and turns are not good-looking It’s not easy to cut! There are complicated processes behind good-looking and delicious food, and every step of the effort will be rewarded accordingly!
5, the prepared duck necks are cooked, boil water in the pot, and put cold water into the duck necks. Boil the water for 5 minutes after boiling, add an appropriate amount of cooking wine when the water is boiled, remove the scum, remove it and wash it with cold water.
The preparation of chili oilMake
Spicy Oil It is the soul of the entire Jingwu duck neck. The materials needed are: Dahongpao 50g, Green Pepper 50g, Sichuan Erjingtiao 50g, Henan New Generation 50g, Fujian Pepper King 50g.
1, remove all the pepper stems and cut After being divided into small pieces, use a grinder to make this medium coarse powder for later use. Henan's new generation has enough spiciness, but the color and fragrance are poor. Although Erjingtiao has low spiciness,The fragrance and color are very good.
2, green and red pepper mixed in At the same time, has green peppercorns, why do you want to join Dahongpao? Do you netizens know why? You have a chance to get my secret barbecue sauce!
3, start a pot and burn oil, The 250g ingredient basically uses 1000g rapeseed oil, canola oil must beAfter being cooked, the fishy smell of raw oil will greatly affect the taste of chili oil (you can also use salad oil if you consider the cost). Increase the oil temperature first, turn off the heat when it is above 220 degrees, pour the oil for the first time after 3 seconds, add a spoonful of oil to the pepper pot, saute the pepper, and then add a spoonful of oil to the pepper to add oil to the pepper Stir differently to prevent the chili paste from being added in one place!
The second is when the temperature drops to about 180 degrees Splash the oil for the second time, just add all the remaining oil in the pot. In the previous article, I told you about the three steps of frying chili oil. Only keep "one splash, two splashes" Incense, threeSplash red"The first two inside are enough.
4, the fried chili oil is not scented, so it can’t be used. Leave the film to stand for 5-8 hours so that the scent of chili and the scent of pepper can be fully integrated and the effect is better!
After the chili oil is made, let’s move on to the next step, the preparation of the brine.
The making of brine and the ratio of secret spices