Hello, have we snack eaters ever been attracted by the melt-in-your-mouth marinated duck neck? Just imagine, in a leisurely afternoon, chewing a duck neck in your mouth, and watching TV series with your mobile phone in your hand, do you feel that you are simply the king of the world? Haha, today, I'm going to share with you how to make this delicious dish at home, and you can easily become a lo-mei expert!
We've got to prepare some of the materials:
500 grams of swollen duck neck, 1 piece of spicy ginger, 2 fresh green onions, indispensable cooking wine, light soy sauce, dark soy sauce, salt, sugar, five-spice powder, Sichuan pepper powder, various fragrant bay leaves, cinnamon, star anise, and dried peppers.
Let's get started:
First wash the duck neck, remove the fat, broken membrane or something, and then cut it into such long sections, put some cooking wine and ginger slices to marinate it, and eliminate some fishy smell.
Then there is the seasoning work: stir and mix shochu, soy sauce, salt, sugar, five-spice powder, and Sichuan pepper powder to make brine.
Next is the most important part of stewing duck neck: put enough water in the pot, throw in the bay leaves, cinnamon, star anise, dried chili peppers, and slowly simmer it for 20 minutes on a small fire after boiling, so that the flavor of the seasoning will penetrate into the brine.
Throw the marinated duck neck into the pot and simmer slowly over low heat for 30 minutes after boiling, so that the duck neck can absorb the flavor of the brine.
The last step is to stir-fry to reduce the juice: after the stew is done, get the duck neck out, boil the remaining marinade in the pot again until the juice becomes thick, then pour the duck neck back and cook it slightly so that the surface of the duck neck is covered with a thick marinade.
Remove from the pot, put it on a plate, and you're done! Look at the appearance of this duck neck, saliva is about to flow out, right?
The characteristics of the duck neck made this time are:
With its special taste and texture, it wins everyone's favorite lo-mei duck neck. The duck neck is overstewed, but the meat is delicious, and the aroma of the marinade seeps into every piece of meat, which is really memorable. The spices and seasonings are also the key points, and together they have created the unique taste of lo-mei duck neck. Whether you want to eat it as a snack or put it on the table, keeping it will bring you a whole new taste sensation.
Here are a few tips for you:
The duck neck must be cleaned up: before doing it, you must remove all the dirt on the duck neck, those fat and broken skin, and the duck neck will be delicious in this way.
Be cautious when choosing a fragrance: spices like bay leaves, cinnamon, and star anise can make the brine more fragrant, but it depends on how much you add to your own taste, don't put too much, so as not to be too heavy.
The heat of the stew must also be mastered: when the duck neck is stewed, it should be boiled over high heat at first, and then slowly simmered over low heat, so as to achieve that delicious taste and juicy texture.
When collecting the juice, you must look at the time: pay attention to the heat and time when collecting the juice, and never let the marinade become too viscous or too thin, otherwise it will affect the texture and taste.
The last stir-fry to collect the sauce is very crucial: the last stir-fry to collect the sauce can make a thick layer of marinade hang on the surface of the duck neck, and the whole taste will be upgraded.
What, dear snacks, now you learn how to make lo-mei duck neck! Let's get started and try making this food for the whole family to enjoy together! Remember to take a photo of ** and post it after you finish it, and let's like, share and discuss it on your cooking wall together! Come on, and look forward to seeing your masterpieces!