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香辣卤鸭脖的做法
来源:http://www.zuixianya888.com 时间:2017-5-19 13:53:14
用料 : 鸭脖500克,葱,姜,大料1个,干辣椒丝50克,花椒50克,草果1个,小茴香10克,丁香10克,桂皮1段,香叶3片,生抽3汤匙,老抽2汤匙,盐5克,糖5克。
Ingredients: 500 g duck neck, green onion, ginger, 1 aniseed, 50 g dried pepper, Chinese prickly ash 50 grams, amomum, fennel 10 grams, 10 grams cloves, cinnamon 1 piece, geranyl 3 piece, 3 TBSP light soy sauce, 2 TBSP soya sauce, salt 5 grams, 5 grams of sugar. 
做法:
Practice: 

将鸭脖子洗净后锅中倒入清水,大火煮开后,放入鸭脖子,煮开后撇去浮沫,继续煮1分钟后捞出沥干,炒锅中倒入油,大火加热,待油5成热时,放入切好的葱姜段,炒出香味后放入所有大料,干辣椒,花椒,草果,小茴香,丁香,桂皮和香叶,大约炒1分钟后,倒入清水1000ml然后倒入沙锅,放入生抽,老抽,盐和糖,煮开锅后,放入焯好的鸭脖子,再次开锅后,盖上盖子,转中火煮30分钟。

鸭脖

Will rinse the duck neck into a pot of water, boil after the fire, into the duck's neck, after the boil, skim floating foam, continue to boil for 1 minute drain first, after the oil in the frying pan, fire heating, up to five into hot oil, add chopped green onion ginger, stir-fried wait after the fragrance into all aniseed, dry pepper, Chinese prickly ash, amomum, fennel, cloves, cinnamon and bay leaf, about 1 minute later, into the water 1000 ml and then pour into the casserole, add light soy sauce, soy sauce, salt and sugar, boiled water boiled, add blanch good duck neck, boiled again, cover, turn to medium heat to boil for 30 minutes 
煮好后,将鸭脖子捞出,自然风干半小时(一会再浸泡,比直接浸泡,鸭脖子的口感更好)
When cooked, remove the duck's neck and dry for half an hour. (soaking in a second, better than soaking the neck.) 
锅中的汤汁冷却,把鸭脖子重新放入汤中浸泡12小时,捞出风干后半小时后食用。
Cool the soup in the pan and soak the duck's neck into the soup for 12 hours and then eat it for half an hour after drying. 
小贴士:
Tips: 
1、鸭颈子以袋装冰鲜的去皮为好
The neck of the duck is packed in bags of ice 
2、鸭脖要焯水后再卤,否则腥味太重
The duck's neck will be blanched and then halogen, or the smell is too heavy 
3、卤制鸭脖子的汤汁,冷却后可以倒入保鲜盒放冰箱冷冻保存,下次可再用,如果卤汁不够,适当的添加一些水和调料。
3, marinating sauce duck neck, after cooling, can pour into crisper fridge cryopreservation, reusable next time, if enough marinades, appropriate to add some water and spices. 
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