The following is the correct answer, please accept it!!!

The recipe of Wuhan Jiujiu duck: 1kg of pepper king from Futian, Fujian, 0.20kg of fine pepper from Chengdu, Sichuan, 0.5kg of salt and MSG Geranium leaves...kg Alpinia...kg Star anise...kg Cinnamon...kg Thousand Miles...kg Fragrance seeds...kg Jade fruit...kg Tangerine peel 0.020 Woody 0.015 Peach 0.010 Amomum villosum 0.010 Plant husk 0.010 Caoguo 0.010 Angelica dahurica 0.028 Baikou 0.008 Licorice 0.025 Kaempferia 0.015 Cumin 0.028 There are many peppers. High-quality peppers are the basis for ensuring pure taste. The standard for judging good peppers is spicy mouth but not spicy heart. The spicier it is, the more you want to eat it. You won’t get particularly angry if you eat too much. I can’t talk about the chili peppers in China all day and night. Sichuan, Hunan, Guizhou, and Hubei are the famous chili producing areas in the country, but the chili peppers used to make authentic Wuhan-style duck necks come from Fujian. ? Tian’s Chili King is incredible. Chili King was originally not expensive, but due to the popularity of duck necks, it took 12 years from Wuhan in 1992 to Beijing today, spanning Wuhan, Xi’an, Fujian, Shanghai, Guangdong, and Beijing. Chili King is also It has increased from 4 yuan per catty to 12 yuan per catty. Due to the huge demand, but the output has not increased much, peppers are temporarily expensive in Luoyang. For example: a pot of spicy duck neck requires 2 kilograms of king peppers, so the cost of the peppers For 24 yuan, some off-brand and cheap duck necks cannot be bought with the best quality pepper king, or in order to save costs, they use adulterated parallel-imported peppers. Average duck neck lovers cannot distinguish between good and bad, so the expensive duck necks must be sold. There is a reason. Eating the cheaper ones is definitely not good for the body. Of course, the reason is not limited to this. Will be continued in the next issue... I haven't been in the jar for two days. I didn't expect that in the blink of an eye, I posted it. The number reached 100, but there were suspicions of cheating, especially the one "Going Wandering Together" (GG/MM), whose perseverance really impressed me. In order to maintain the reputation of a certain person, and to maintain the lofty status of the jar, a certain person has no choice but to break the rules of the world and reveal such a most secret trade secret!! Alas!!! The following is a top-secret material: Duck neck is delicious only , the secret is all in the soup. The reason why the soup is so fragrant is because of the fine spices. There should be 25 kinds of duck neck spices actually used (here refers to a "Jingjiu" in Beijing). As for other brands, they may increase or decrease according to their own needs, but it is definitely not as high as the 35 kinds claimed by some duck neck restaurants. many. The duck necks on Jingwu Road in Wuhan are only the most fragrant in the country because they are said to contain a small amount of tasseled millet husks, which are not allowed in other places such as Shanghai and Beijing. I would like to explain the whole story of duck neck in three or four chapters. 1. The origin of duck neck and the real origin of duck neck brands in major cities 2. The spice formula of duck neck, its origin and efficacy 3. The raw materials of duck neck and its production process 4. Other stories about duck neck have been written too often Okay, I'll talk to you tonight. 88 Duck neck, some white-collar workers call it duck neck. You can imagine how popular it is. Thinking of this, I can't help but feel a little jealous. So far, no sister has ever called me so kindly. The origin of duck neck has long been packaged as extremely mysterious by some merchants, and is even related to the Great Deer War in Han Dynasty. The lovely sister Yu Ji painstakingly cooked it for her husband's war. The legend is so moving that people have to believe it. In fact, the duck neck was created by a die-hard fan from Wuhan (whose real name cannot be disclosed). When he went to Chengdu to watch football, he found a cold dish called "Spicy Rabbit Head" in a snack bar in Chengdu. This aroused the GM's unlimited interest, so he went to the master chef in the kitchen to learn the secret method. After returning to Wuhan, or to be precise, after returning to Jingwu Road, the GM cooked the recipe in a pot with scraps such as rabbit heads, chicken heads, duck heads, chicken necks, and duck necks. He found that the duck neck was the most fragrant, which attracted the attention of his neighbors. Everyone "competed to eat it", and a great delicacy of the Chinese nation was born. Since so many people like to eat duck necks, why not make and sell them yourself? Thus, the first duck neck shop on Jingwu Road was born. From being unknown to anyone at first, to spreading it from one person to another, until it became a popular delicacy that spread all over Jiangcheng, the GM's business has become more and more prosperous.

The residents of Jingwu Road are jealous, GG/MMs, please copy it to your own computer~~!! Angelica dahurica 28, white button 8, licorice 25, jade fruit 10, galangal 28, kaempferia 15, cumin 28, star anise 28, cinnamon 25, fragrant fruit 8 Clove 8, hawthorn 10, fragrant leaves 20, grass fruit 15, thyme 10, fragrant seeds 10, tangerine peel 20, woody 15, peach 10, Amomum villosum 10, husk 10. The weight is in grams! The specific details of spices will be explained in the next issue~~!! Duck scraps , I highly recommend duck paws the most. The palm is the basic organ for movement. It has many tendons, thick skin and no flesh. If it has more tendons, it will be chewy, if its skin is thicker, it will contain soup, and if it has less meat, it will be more flavorful. From a nutritional point of view, duck feet contain more protein, low sugar, and little fat; while duck neck contains more meat, lymph and glands, which is not good for health. It would be an exaggeration to say that duck paw is an excellent weight-loss food that many girls seek after breaking through the iron shoes. In fact, duck feet cooked with the same amount of chili peppers and spices are much spicier and more fragrant than duck neck. Note that the following is top secret information: Purchase chili peppers, spices, and cut frozen duck feet according to the information I provided before. Thaw duck feet (2kg) and soak in cold water. Make the old soup stock first. Use a small steel bucket (Φ35cm) to fill 2/5 bucket of water. In the first pot, add twice the amount of spices, 800g chili pepper, 40g Sichuan peppercorns, 20g red rice, and 200g peanut oil. Bring to a boil over high heat, then simmer the soup over medium heat, and set the timer for 60 minutes. Next... Sorry, a leader is coming to inspect. I will continue to explain tomorrow. However, I am not very satisfied with it, that is, you read the post but don’t reply. No matter what, you have to give me a little more support~~~~~ When cooking duck feet, you don’t need to put twice the amount of spices in the first pot quantity. Apologize! I have been very busy these past few days and barely have time to post back. Last time we talked about making old soup, please remember that whether it is braised duck neck soup or braised duck paw soup, the first few pots are not very fragrant. It must be cooked a few times before it becomes more fragrant. The more fragrant it is, otherwise it wouldn’t be called old soup. The amount of spices used is not fixed. If the cooked duck feet taste bitter and the medicinal taste is too strong, you need to reduce the amount. If it is not fragrant enough, you need to increase the amount. Boil the old soup and put the washed duck feet into the pot. Add ng each of salt and MSG, cook over high heat for 10 minutes, then over medium heat for 10 minutes. When you see cracks in the cortex between the first toe of the duck's paw and the leg bone, turn off the heat and simmer for 10 minutes. After taking it out of the pan and letting it cool down, you can enjoy the fragrant and spicy duck feet. Primary school geography teachers often tell us: China has a vast land, rich resources, and rich species... I didn't think so at the time, but now I realize it is true when I eat duck necks: it's because of the more than twenty kinds of spices! Spices, regardless of type, are all expensive. Take the most common cinnamon, there are cinnamon, smoked cinnamon, big osmanthus, etc. As far as I know, the precious smoked cinnamon has the best effect when cooking duck neck. Another example is Sichuan peppercorns. In terms of price, there are dozens of varieties. If you don’t believe me, go to the spice market and ask. Most of them are distinguished by their place of origin, season, and fineness. If you feel that Sichuan peppercorns are not fragrant enough, you can even use more expensive ones. of peppercorns instead. As for peppers, they come in all varieties, both good and bad. They have been explained in detail in previous posts, so I won’t go into details here. It is possible to write a dictionary of tens of thousands of words to explain in detail the functions of more than twenty kinds of spices. Due to space limitations, I will simply give a few examples: Angelica dahurica is bitter and cold in nature, and can remove fishy smell. Therefore, adding Angelica dahurica to the boiled duck neck is to remove the fishy smell, but don't add too much, otherwise it will be bitter and numb. Galangal (not ginger or Jerusalem artichoke) is sweet and removes greasiness. The main purpose of adding galangal is to control the bitter taste of angelica dahurica. I won’t say much else. Regarding the addresses for purchasing spices, I only provide two markets in Beijing: Yuegezhuang Seasoning Market and Xinfadi Seasoning Market. Why don't you act quickly? If you have any questions, please post them~~ Mentioned in (Meteors Like Clouds)'s masterpiece: >What are fragrant seeds, fragrant fruits, and peach? Can you tell me about it? Let me explain: fragrant seeds should refer to coriander seeds and some people call them fragrant tea seeds; fragrant fruit is jade fruit, and the peeled one is called nutmeg or nutmeg; peach is the common name, and it is called Xinyi flower in Chinese medicine. Mao is commonly known as Maotao, and there is another kind called Wuzhi Maotou, which is also called Wuzhi Maotou, but the spice seller said that if it is used for brine, use magnolia flowers, and Wuzhi Maotou is used to make soup. 1. Put in at the same time 2. Cover and cook 3. Peanut oil is more fragrant, salad oil can also be used 4. No wine, but you can try... 1*** twenty-eight kinds of spices and Chinese medicinal materials .