Learn this spicy chicken neck, and say goodbye to Zhou Black Duck from now on
Today, I will share a method of making spicy chicken neck, which can be done at home, and it is numb, spicy and fragrant, with an endless aftertaste。。。。。。
Let's take a look at how to do it.
Ingredients to prepare: 850 grams of chicken neck
Seasoning: 10 dried chili peppers (like spicy ones) 5 grams of cumin, 2 star anise, 1 small handful of Sichuan pepper, 1 small handful of sesame pepper, 3 bay leaves, 2 slices of angelica, 15 grams of rock sugar, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of green onion and ginger
Method 1: Clean the chicken neck (duck neck). (There is a lot of lymphatic tissue in the neck of the chicken, and this part must be removed.) Wash the processed chicken neck)
Method 2: Put the processed chicken neck into a pot of cold water, add green onion and ginger, a small handful of Sichuan pepper, and cooking wine to boil and blanch over high heat (mainly to remove blood foam and impurities, and you can also remove the smell of chicken.) ）
Method 3: Remove the chicken neck from the water and cut it into sections
Method 4: Prepare seasonings, peppercorns, peppers, dried chilies, cumin, cinnamon, angelica, bay leaves, star anise, rock sugar
Method 5: Put a little oil in the pot, add all the seasonings and fry over low heat to bring out the fragrance.
Method 6: Put in the blanched chicken neck, add dark soy sauce and light soy sauce.
Method 7: Stir-fry and color
Method 8: Add warm water no more than the chicken neck, add salt, bring to a boil over high heat, change to low heat and simmer for 30 minutes.
Method 9: Simmer the chicken neck for about 30 minutes, add a spoonful of chili pepper and pepper powder (like cumin flavor plus cumin powder), and then dry the soup over high heat.
Method 10: Sprinkle with a handful of cooked sesame seeds.
Method 11: Stir-fry well, spicy and fragrant.
Suck your fingers while eating, fragrant to the bones.