Wuhan duck neck is a famous culinary card, representing the inheritance of Wuhan’s culinary culture. The unique taste of Wuhan duck neck has spread all over China and is a representative local delicacy. Wuhan duck neck is fresh, fragrant, and delicious, and can be made at home. Let’s take a look at how to make Wuhan duck neck below?

Ingredients:

5000 grams of duck necks, 400 grams of dried chili peppers, 100 grams of ginger blocks, 120 grams of scallion sections, 20 grams of star anise, 10 grams of amomum villosum, 8 grams of cassia bark, 10 grams of fennel, 10 grams of tamarind seed, 5 grams of clove, 8 grams of amomum villosum, 12 grams of cardamom, 5 grams of sedge grass, 3 grams of dried laurel, 200 grams of salt, 15 grams of monosodium glutamate, 1 gram of salted nitrite, 50 grams of red yeast rice, 100 grams of cooking wine, 5000 grams of fresh soup, and 2000 grams of refined oil.

1、

The initial processing of duck necks: defrost the duck necks, wash clean, add 50 grams of ginger blocks, 50 grams of scallion sections, 100 grams of salt, and mix with cooking wine and salted nitrite evenly, marinate and flavor for about 12 hours, then remove, wash with clean water, and blanch in boiling water, remove and reserve for later use.

2、

Cut the dried chili peppers into sections, soak the star anise, amomum villosum, cassia bark, fennel, tamarind seed, clove, amomum villosum, Sichuan peppercorn, cardamom, sedge grass, and dried laurel in water, then drain; add 1200 grams of water to the pot, add red yeast rice, and boil until the color is extracted, then remove the residue and keep the juice for later use. Heat the clean pot with refined oil to 30 degrees Celsius, add the dried chili pepper sections, spices, and remaining ginger blocks and scallion sections, and stir-fry slightly, then add fresh soup and red yeast rice water, adjust the salt and monosodium glutamate, and boil over low heat for 2 hours until the spicy and fragrant flavors come out, then it becomes the spicy braising sauce.

3、

Boil the pre-processed duck necks in the boiling spicy braising sauce, and turn off the heat after boiling with medium heat for 10 minutes. Let the duck necks continue to soak in the spicy braising sauce for 20 minutes, then remove and cool before cutting into pieces for eating. Features: rich and spicy, fresh and delicious.