1 kg of pepper king in Futian, Fujian

.2 kg of fine pepper in Chengdu, Sichuan

salt, .5kg of monosodium glutamate

fragrant leaves ... kg

Alpinia officinarum ... kg

Illicium verum ... kg

Senecio scandens ... kg

fragrant seeds ... kg

Yuguo ... kg

.2

dried tangerine peel. 1

grass buckle .1

angelica dahurica .28

white buckle .8

licorice .25

kaempferia kaempferia .15

fennel .28

There are a lot of peppers

First-class peppers are the basis of ensuring pure taste,

judging. I'm afraid I can't talk about all the peppers in China for a day and a night.

Sichuan, Hunan, Guizhou and Hubei are famous pepper producing areas in China.

But the peppers that make the pure Wuhan-flavored duck neck come from Fujian? Pepper king in Tian

unbelievable, isn't it?

Pepper king was not expensive at first, but because of the popularity of duck neck

From Wuhan in 1992 to Beijing today

After 12 years, it spans Wuhan, Xi 'an, Fujian, Shanghai, Guangdong and Beijing,

Pepper king also rose from 4 yuan to 12 yuan

Due to the huge demand.

It will lead to the situation that chili is expensive in Luoyang for a while

For example, a pot of spicy duck neck needs 2 Jin of chili king. Then the cost of pepper is 24 yuan

Some inferior brand and cheap duck necks can't buy the first-class pepper king, or in order to save costs

adulterated parallel peppers are used

Ordinary duck neck lovers can't tell the difference between good and bad

So there must be a reason for selling expensive duck necks

Eating much cheaper is definitely not good for your health

Of course, That's not the only reason.

The next issue will be continued ...

I didn't come to the jar for two days. I didn't expect the post to reach 1 in the blink of an eye, but it was suspected of cheating, especially the "wandering together" (GG/MM), whose indomitable personality really made someone admire.

In order to maintain someone's reputation and the lofty status of the jar, someone has to be outspoken and reveal such a most secret business secret! ! Alas! ! !

The following are the secret materials:

Duck neck is delicious, and the secret is all in the soup. The soup is so fragrant because of the excellent 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 absolutely impossible to have as many as 35 kinds claimed by some duck neck shops. However, the duck neck of Jingwu Road in Wuhan is the most fragrant in China. It is said that a small amount of tassel millet shells have been put in, but other places such as Shanghai and Beijing are afraid to put them in.

I want to elaborate the whole story of duck neck in three or four pages.

1. The origin of duck neck and the real origin of existing duck neck brands in major cities

2. The spice formula of duck neck and its origin and efficacy

3. The raw materials of duck neck and its manufacturing technology

4. Other stories about duck neck

I am tired of writing occasionally, so I will talk to you tonight,

88

Duck neck. I am not jealous at the thought of this. So far, no mm has called me so kindly. The origin of duck neck has long been a mystery packaged by some merchants, and even linked to the huge deer war in Han Dynasty. The lovely concubine mm painstakingly cooked it for her husband's war. The legend is so moving that people have to believe it.

Actually, Duck Neck is a dish of cold dishes called "Spicy Rabbit Head" found in a snack bar in Chengdu when a die-hard fan from Wuhan (whose real name cannot be announced) went to Chengdu to watch the ball. The food was extremely spicy and memorable, which attracted the GM's infinite interest, so he found a chef in the kitchen to learn its secret recipe.

After returning to Wuhan, to be precise, after returning to Jingwu Road, this GM cooked his recipe with scraps such as rabbit head, chicken head, duck head, chicken neck and duck neck, and found that duck neck was the most fragrant, which attracted neighbors to "eat it", so a great Chinese gourmet snack was born.

Since so many people like duck neck, why not make it and sell it themselves?

Thus, the first duck neck shop on Jingwu Road was born.

From being unknown at first, to spreading from one word to ten, from ten to one hundred, until the hot food spread all over Jiangcheng, the GM's business is getting more and more prosperous.

The residents of Jingwu Road are jealous.

GG/MM, please copy it to your own computer ~ ~! !

angelica dahurica 28

white button 8

licorice 25

yuguo 1

galangal 28

kaempferia kaempferia 15

fennel 28

star anise 28

cinnamon 25

fragrant fruit 8

clove 8

hawthorn. > dried tangerine peel 2

banksia rose 15

peach 1

Amomum villosum 1

shell 1

the weight is in grams!

the specific details about spices will be described in the next issue ~ ~! !

I admire duck's paw the most. The palm is the basic organ of exercise, with many tendons, thick skin and no meat. More gluten is chewy, thicker skin contains soup, and less meat is easy to taste. From the nutritional point of view, duck's paw contains protein, low sugar and little fat; The duck neck contains meat, lymph and glands, which is not good for health. Exaggerated, duck's paw is an excellent diet food for many mm to find. In fact, the duck feet cooked with the same amount of peppers and spices are much hotter and more fragrant than duck necks.

Note that the following are top secret materials:

Buy back peppers, spices, and divide frozen duck feet according to the information I provided before.

thaw duck feet (2kg) and soak them in cold water.

make the old stock first. Fill 2/5 buckets of water with a small steel bucket (φ Φ35cm). Put twice the amount of spices in the first pot, add 8g pepper, 4g prickly ash, 2g Redmi and 2g peanut oil, boil with strong fire, then simmer for 6 minutes.

Next ...

Sorry, some leaders came to inspect, and I will continue to explain tomorrow. However, I am not satisfied with one thing, that is, you don't reply to the post after reading it, and you have to give me a little more support no matter what ~ ~ ~ ~

When cooking duck's feet, you don't need to put twice the amount of spices in the first pot.

apologize!

I've been very busy in recent days, and I hardly have time to reply.

last time we talked about making old soup stock, please remember that the first few pots are not very fragrant, whether it is the soup stock of stewed duck neck or stewed duck's paw. It must be cooked several times before it becomes more and more fragrant, otherwise it will not be called old soup stock.

The dosage of spices is not fixed. If the cooked duck's paw tastes bitter and strong, the dosage should be reduced; if it is not fragrant enough, the dosage should be increased.

bring the old stock to the boil, and put the washed duck's feet into the pot. Add salt and monosodium glutamate, each ng, and cook on high fire for 1 minutes, then on medium fire for 1 minutes. When there is a crack between the first toe of duck's paw and the cortex of leg bone, turn off the fire and stew for 1 minutes.

after the pot is cold, you can eat the fragrant and spicy duck feet.

The geography teacher in primary school often tells us: China is vast in territory and rich in species ...

At that time, it was always dismissed, but now when we eat duck's neck, we find that it is really so: it is because of the variety of more than twenty spices!

there are different kinds of spices, all of which are practical and expensive. Take the most common cinnamon, which can be divided into cinnamon, cinnamon, cinnamon and so on. As far as I know, expensive cinnamon is the best for duck neck cooking.

Take Zanthoxylum bungeanum as an example. As far as its price is concerned, there are dozens of kinds. If you don't believe me, go to the seasoning market to inquire, most of them are distinguished by their origin, season and fineness. If you think Zanthoxylum bungeanum is not fragrant enough, you can even use more expensive pepper instead.

As for peppers, there are many kinds of them. The previous posts have explained them in detail, so I won't repeat them here.

You can write a dictionary of tens of thousands of words to explain the functions of more than 2 kinds of spices. Limited to space, just a few simple examples: Angelica dahurica, bitter cold, fishy. Therefore, the purpose of boiling duck neck with angelica dahurica is to get rid of the fishy smell, but you can't put too much. If it is too much, it will be bitter and numb.

Alpinia officinarum (neither ginger nor foreign ginger) is sweet and greasy. The main purpose of releasing Alpinia officinarum is to control the bitter taste of Angelica dahurica.

I won't say anything else. As for the address of 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 ~~

It is mentioned in the masterpiece (Meteors Like Clouds):

> What are fragrant seeds, fragrant fruits and peaches? Can you tell me something about them?

Let me explain:

Xiangzi should refer to Xiangcaizi, and some people call it Xiangchazi; Fragrant fruit is jade fruit, and the peeled fruit is called nutmeg or nutmeg; Maotao is a common name, which is called Flos Magnoliae in traditional Chinese medicine, and it is commonly known as Maotao with hair on the surface. There is also a kind of Maotao with five fingers, but people who sell spices say that if it is used for brine, it is used for Flos Magnoliae, and the five fingers are used for cooking soup.

1. Put

2. Cover and cook

3. Peanut oil is more fragrant, and salad oil can also be

4. No wine, but you can try

...

28 kinds of spices and Chinese herbal medicines.