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Spicy Duck Neck

  • Difficulty

    medium

  • Serves

    4

  • Preparation time

    15min

  • Total time

    56min

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Ingredients

  • Segmented duck neck (3cm long)
    800g
  • Beer
    500g
  • Green Chinese prickly ash
    5g
  • Red Chinese prickly ash
    5g
  • Segmented scallion
    20g
  • Sliced ginger
    20g
  • Broad bean paste
    25g
  • Dried chilli
    10g
  • Capsicum frutescens
    10g
  • Bundled small scallion
    10g
  • Cooking wine
    10g
  • Beer
    10g
  • White sugar
    40g
  • Dark soy sauce
    20g
  • Light soy sauce
    30g
  • Oil
    20g
  • Cinnamon bark
    1 segment
  • Myrcia leaf
    2pcs
  • Star anise
    2pcs
  • Cumin seed
    1teaspoon
  • Salt
    1teaspoon
  • Chili oil
    20g
  • Oil fried with Chinese prickly ash
    20g
  • Cooked white sesame seeds
    An appropriate amount

Preparation

  • step 1

    Put 800g duck necks, 800g water, 10g ginger slices, 10g bundled scallion, and 10g cooking wine into the mixing bowl

  • step 2

    Put on the measuring cup, blanch the duck necks at 8min/100℃/BREV1, and then clean the mixing bowl

  • step 3

    Put 20g oil, 10g ginger slices, 20g segmented scallion, and 10g Capsicum frutescens into the mixing bowl

  • step 4

    Add 5g green Chinese prickly ash, 5g red Chinese prickly ash, 10g dried chilli, and 25g broad bean paste

  • step 5

    Put on the measuring cup, and stir-fry the ingredients at 3min/120℃/BREV1

  • step 6

    Add the blanched duck necks, 1 cinnamon bark segment, 2 mycia leaves, 2 star anises, and 1 teaspoon of cumin seeds

  • step 7

    Add 40g white sugar, 500g beer, 20g dark soy sauce, 30g light soy sauce, and 1 teaspoon of salt

  • step 8

    Put on the measuring cup, and cook the ingredients at 30min/120℃/BREV1

  • step 9

    Take out the cooked duck necks, drizzle 20g chili oil and 20g chili oil, sprinkle an appropriate amount of cooked white sesame seeds, and mix them uniformly Ready for enjoyment

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