How to make spicy duck neck
In the past 10 days, among the hot topics on the Internet, food production content has continued to heat up, especially spicy snack DIY tutorials have attracted much attention. Among them, the search volume for "spicy duck neck" increased by 35% month-on-month, becoming a popular choice for summer night snacks. This article will combine the latest hot topics to provide you with a detailed guide to making spicy duck neck.
1. Popular spicy food trends across the Internet (data in the past 10 days)
| Ranking | keywords | Search volume increase | Related topics |
|---|---|---|---|
| 1 | Spicy duck neck | +35% | World Cup supper |
| 2 | Eat cold rabbit | +28% | Sichuan food |
| 3 | Pickled pepper chicken feet | +22% | low calorie snacks |
| 4 | turkey noodles | +18% | Internet celebrity eating broadcast |
| 5 | Braised food platter | +15% | family dinner |
2. Classic Spicy Duck Neck Recipe (Serves 3)
| Material classification | Name | Dosage | key role |
|---|---|---|---|
| Main ingredients | duck neck | 800g | It is recommended to choose chilled products |
| spices | dried chili pepper | 30g | It is recommended to mix 3 kinds of chili peppers |
| spices | Zanthoxylum bungeanum | 15g | Half and half green and red peppercorns |
| seasoning | Doubanjiang | 2 tablespoons | Choose Pixian Douban |
| seasoning | rock candy | 10g | Balance spiciness |
| Excipients | beer | 1 can | Remove fishy smell and increase aroma |
3. Detailed production steps
1.preprocessing stage: Soak duck neck in cold water for 2 hours to remove blood, rub with flour to remove surface mucus, and cut the fascia to make it easier to taste.
2.Blanch to remove the smell: Put cold water into the pot, add ginger slices and cooking wine, boil the water for 3 minutes, remove and rinse.
3.Stir-fried base: Heat rapeseed oil until 60% hot, add onion, ginger and garlic and sauté until fragrant, add bean paste and stir-fry until red oil comes out, add spices (dried chili, Sichuan peppercorns, star anise, bay leaves) and stir-fry until fragrant.
4.Stewed and delicious: Pour in the duck neck and stir-fry evenly, add beer to cover the ingredients, season with light soy sauce, dark soy sauce, and rock sugar. Turn the pressure cooker to low heat and pressure for 15 minutes (40 minutes for an ordinary pot).
5.Collect juice and increase flavor: Return to the pot over high heat to reduce the juice, sprinkle in chili powder, Sichuan peppercorn powder, and white sesame seeds, and drizzle a little Sichuan peppercorn oil to increase the numbness.
4. Analysis of technical points
| FAQ | solution | scientific principles |
|---|---|---|
| Duck neck tasteless | Cut the superficial fascia | damage connective tissue |
| Fishy smell remains | Flour pretreatment | adsorption of surface impurities |
| Uneven spiciness | Mixed pepper varieties | Balance different capsaicin |
| meaty fat | Control high pressure time | Avoid excessive hydrolysis |
5. Recommendations for innovative eating methods
1.Chilled Spicy Duck Neck: Eat it after refrigeration, the shrunken meat will become firmer, suitable for cooling off in summer.
2.Air fryer version: After braised, fry at 200℃ for 8 minutes, crispy on the outside and tender on the inside, reducing greasiness.
3.Spicy Noodle Sauce: Strain the marinade and add peanut butter to make a noodle sauce, so you can eat two dishes in one dish.
6. Nutritional data reference (per 100g)
| Nutrients | Content | Daily proportion |
|---|---|---|
| heat | 219kcal | 11% |
| protein | 18.5g | 37% |
| fat | 15g | 23% |
| carbohydrates | 3.2g | 1% |
| sodium | 890mg | 37% |
Warm reminder: It is recommended to keep the homemade spicy duck neck in the refrigerator for no more than 3 days. It is recommended to pair it with sour plum soup or green tea to relieve greasiness. According to the latest food blogger evaluation, adding 1% licorice powder can enhance the aftertaste level. This technique has recently received more than 500,000 likes on Douyin and is worth trying.
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