Duck neck learn this method, the taste is comparable to the delicious duck neck, the method is simple, so delicious that you can't stop

 

Today I will teach you a secret duck neck method, the taste can be comparable to the delicious duck neck, when it is hot, make a large plate, and then with a bottle of cold beer, this taste is enjoyable to think about, the key method is not difficult, kitchen novices can also easily competent, like to gnaw duck neck friends, must try it.

【Secret Duck Neck】

Ingredients: 4 duck necks, 1 small piece of ginger, 10 spicy millet, 5 cloves of garlic, 5 tablespoons of cooking wine, 3 tablespoons of flavored chicken fat chili paste, 1 tablespoon of pepper ephedra soybean paste, 1 tablespoon of light soy sauce, 2 grams of five-spice powder, 1 tablespoon of oyster sauce

1. First process the ingredients, wash the duck neck and cut it into pieces, when cutting the duck neck, start with heavier hands, otherwise it is not easy to cut. Then peel and slice the ginger and garlic, wash the millet spicy and cut it into chili rings

2. Put the duck neck in a pot under cold water, add 2 tablespoons of cooking wine and half of the ginger slices, bring to a boil over high heat, turn to medium heat and blanch for 2 minutes

3. After 2 minutes, take out the blanched duck neck, rinse off the surface impurities with water, wash it and dry it for later use. If you can't buy duck neck, you can actually use chicken neck instead to make it just as delicious

4. Pour an appropriate amount of oil into the pot, put the ginger and garlic slices and millet spicy into the pot, and fry over medium heat to bring out the fragrance. Friends who can't eat too spicy can not put millet spicy, or reduce the amount

5. Then put the blanched duck neck in the pot, turn to high heat, and stir-fry until both sides of the duck neck are slightly browned

6. After the duck neck is slightly browned on both sides, add the flavored chicken fat chili paste, pepper and ephedra soybean paste, light soy sauce, five-spice powder and oyster sauce, and stir-fry until the color is even

7. Then pour in less than half of the ingredients and 3 tablespoons of cooking wine, cover the lid, bring to a boil over high heat, turn to low heat and simmer for 30 minutes

8. After 30 minutes, if there is still a lot of soup left in the pot, remember to turn on medium heat to reduce the juice, and when you receive the thick soup, you can enjoy it out of the pot. I didn't add salt to this dish because some of the sauces and seasonings added have a salty taste, so there is no need to use salt to increase the saltiness

9. Duck neck learn this method, the taste is comparable to the exquisite duck neck, the method is simple, and it is so delicious that you can't stop