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Duck neck comprehensive here, the different ways in which one pace reachs the designated position to learn together! The attached

2020/09/08
Duck neck contains rich protein, and it is pure lean meat to eat don't have to worry about getting fat, and tastes of marinating duck neck have Fried duck neck have different tastes, such as braise in soy sauce duck neck and see how this thing is the three.



before making duck neck need to duck neck raw materials for processing. Buy back the duck neck first cut into small pieces, soak in water for two hours, middle customer in a few times more water, soak your blood come out;

the pot boil water, add the soaked the duck neck, the water is boiling after rolling out after two or three roll head duck neck with warm water surface residual froth is rinsed clean, it deal with the raw material.

first is marinating duck neck, can be Fried duck neck after the first add halogen pot cooked flavor, can be directly to clean up the duck's neck in the boiling pot, marinades by small fire simmer three hours after boiling, turn off the heat and then put inside the pot soup natural cool, also have the effect of flavoring. Can eat to get into a duck neck.



Fried duck neck under marinating duck neck on the contrary, will go to halogen pot of cooked duck neck again after Fried, duck neck the bottom, and after high temperature Fried, products more fragrant, entrance more crisp, good Fried duck neck can eat sprinkle with cumin, chili powder, taste better.

3 it is to braise in soy sauce duck neck, pan put a little cooking oil, wait to join the Chinese prickly ash, aniseed, onion, ginger, garlic, bay leaf, cassia fry fragrant, then insert the titian out of raw materials, capsicum frutescens simple making, add the control of dry duck neck, the fire making add cooking wine, oyster sauce, soy sauce, a small amount of sugar, suitable amount of drinking water, small fire stew for 40 minutes, the liquid to dry, out of the pot before according to personal taste sprinkle with chives, coriander.

let's eat the duck neck with vacuum packing, because after high temperature cooking, meat is very tender, no chewing head. Make your own and hot, and chewy, if once made a lot, they can be in the sealing capacity of cryopreservation, microwave heating can want time.

the batch production of duck neck, very common is cassette packaging is to share with gas, a 200 grams, 500 grams, etc. , if you want to eat taste good, again through the share, you have time can also give it a try.

at present, in addition to vacuum packaging, cassette air packing, also appeared a kind of individual packaging on the market the whole duck neck ready-to-eat products, this is to make good duck neck product through inflatable bag packaging, vertical shaft of a portable, eating a whole duck neck is more enjoyable.



the single packing the whole duck neck, no use high-temperature cooking, extend the shelf life way is by microwave irradiation treatment, changed the traditional forms of packaging, the packaging is a relatively new form of packaging.

statement: this article from an article in the sohu.
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