CN104223149A - Spicy duck necks and preparation method thereof - Google Patents
Spicy duck necks and preparation method thereof Download PDFInfo
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- CN104223149A CN104223149A CN201410384256.7A CN201410384256A CN104223149A CN 104223149 A CN104223149 A CN 104223149A CN 201410384256 A CN201410384256 A CN 201410384256A CN 104223149 A CN104223149 A CN 104223149A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 210000003739 neck Anatomy 0.000 title abstract 14
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 24
- 235000014347 soups Nutrition 0.000 claims abstract description 17
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- 238000010411 cooking Methods 0.000 claims abstract description 12
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
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- 239000000843 powder Substances 0.000 claims abstract description 12
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- 235000008113 selfheal Nutrition 0.000 claims abstract description 12
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 12
- 239000008159 sesame oil Substances 0.000 claims abstract description 12
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- 239000002994 raw material Substances 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 229910052736 halogen Inorganic materials 0.000 claims description 23
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- -1 add 350-450 parts Substances 0.000 claims description 7
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- 238000010438 heat treatment Methods 0.000 claims description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
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- 239000000796 flavoring agent Substances 0.000 abstract description 8
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- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
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- 235000013599 spices Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the technical field of processing of foods and discloses spicy duck necks and a preparation method thereof. The spicy duck necks comprise the following raw materials in parts by weight: duck necks, sesame, oyster oil, sesame oil, dry red pepper, chilli powder, Sichuan pepper, ginger pieces, scallion stalk, star anise, gentiana scabra bge, selfheal, pericarpium citri reticulatae, amomum tsaoko, fructus amomi, liquorice, soybean sauce, cumin, salt, edible oil, white granulated sugar, white spirit and cooking wine. According to the preparation method of the spicy duck necks, the white spirit is firstly used for removing the unpleasant smell of the duck necks while the nutritional ingredients of the duck necks are retained and the duct necks are effectively sterilized; the duck necks are pickled in juice of pericarpium citri reticulatae, so that the duck necks have excellent flavor; the duck necks are pickled in marinating soup and then fried to obtain the spicy duck necks; the spicy duck necks are light red in color, relatively good in taste, fragrant in flavor, rich in nutrition and suitable for popular taste, and even the duck neck bones are also spicy.
Description
Technical field
The present invention relates to food processing technology field, refer more particularly to a kind of numbed and hot duck neck and preparation method thereof.
Background technology
Duck neck high protein, low fat, has beneficial gas qi-restoratives, the effect such as reducing blood lipid and skin maintenance.Fragrant delicious taste, aftertaste is pure, is all-ages leisure food.China's Traditional Chinese Medicine is thought: duck belongs to cool property, often eats it, and flat liver is reduced internal heat.Taste is sweet, function temperature compensation, and beneficial gas is equipped with peppery, and, its master is complemented each other, and it is peppery, function toxin expelling, weight reducing, U.S. face of being healthy and strong for fiber crops and tens pleasant impression Chinese medicines; Its fiber crops, appetizing benefit food, with peppery interaction, the effect of tool nourishing qi and blood, warm in nature and not hot-tempered, dehumidifying goes to be tired of, Appetizing spleen-tonifying.The formula of science has eye-catching calming the nerves, and activates blood circulation and disperses blood clots, effect of nourishing YIN for benefiting the kidney.Duck peculiar " duck raw meat " smell, not only tasty mouthfeel, perfume (or spice) is full of pungent uniqueness of assailing the nostrils, and does not also lose the former perfume (or spice) of this taste, unique special aftertaste.But numbed and hot duck neck in the market mostly exists chews strength deficiency, the shortcoming that the comfort level of taste is slightly poor, and be added with nitrite, harmful.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of tasty mouthfeel, nutritious numbed and hot duck neck and preparation method thereof.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A kind of numbed and hot duck neck, it is characterized in that, comprise the raw material of following weight portion: 300-400 parts, duck neck, sesame 100-200 parts, 10-30 parts, oyster sauce, sesame oil 10-30 parts, chilli 30-40 parts, chilli powder 50-100 parts, 10-20 parts, Chinese prickly ash, ginger block 20-30 parts, Bulbus Allii Fistulosi 20-30 parts, anistree 5-10 parts, felwort 5-8 parts, selfheal 5-8 parts, dried orange peel 10-15 parts, tsaoko 5-10 parts, fructus amomi 5-8 parts, 5-10 parts, Radix Glycyrrhizae, 5-10 parts, soy sauce, fennel seeds 1-5 parts, salt 10-15 parts, edible oil 100-150 parts, white granulated sugar 20-30 parts, white wine 10-20 parts, cooking wine 5-8 parts.
Preferably, described numbed and hot duck neck comprises the raw material of following weight portion: 300-400 parts, duck neck, sesame 150-200 parts, 20-30 parts, oyster sauce, sesame oil 20-30 parts, chilli 35-40 parts, chilli powder 70-100 parts, 15-20 parts, Chinese prickly ash, ginger block 25-30 parts, Bulbus Allii Fistulosi 25-30 parts, anistree 5-10 parts, felwort 5-8 parts, selfheal 5-8 parts, dried orange peel 12-15 parts, tsaoko 6-10 parts, fructus amomi 6-8 parts, 6-10 parts, Radix Glycyrrhizae, 6-10 parts, soy sauce, fennel seeds 2-5 parts, salt 12-15 parts, edible oil 120-150 parts, white granulated sugar 25-30 parts, white wine 15-20 parts, cooking wine 5-8 parts
A preparation method for numbed and hot duck neck, is characterized in that, comprises following sequential steps:
(1) duck neck is cleaned segment, in hot pot, add oyster sauce, add duck neck and white wine, fry to 1-2 minutes; Add 350-450 parts of water in pot, under enter dried orange peel, after water temperature rises to 100-110 DEG C, put into duck neck and soak after 10-15 minutes, pull duck neck out for subsequent use;
(2) edible oil is added in hot pot, put into chilli, after Chinese prickly ash, ginger block, Bulbus Allii Fistulosi, anise, felwort, selfheal, tsaoko, fructus amomi, Radix Glycyrrhizae, fennel seeds, soy sauce, white granulated sugar, salt fries out fragrance, add 350-450 parts, water, big fire is heated, when temperature rises to 110-120 DEG C, turn little fire heating 1-1.2 hours, close fire and naturally cool and obtain halogen soup;
(3) duck neck is joined in halogen soup that step (2) obtains, soak 3-4 hours;
(4) pull duck neck out, big fire, by halogen Tonga heat 100-110 DEG C, changes little fire, adds duck neck, and duck neck is pulled in boiling out after 15-20 minutes;
(5) add sesame oil and cooking wine in hot pot, put into sesame and duck neck, put into chilli powder and fry 1-2 minutes.
The present invention first goes out to remove the fishy smell of duck neck with white wine, save the nutritional labeling of duck neck, and effectively sterilization; Pickle duck neck with dried orange peel water, make its local flavor better; Frying again after duck neck halogen soup is first pickled by the present invention, the numbed and hot duck neck color and luster obtained is pale red, and local flavor is better, aromatic flavour, nutritious, and duck neck bone also has pungent, is applicable to popular taste.
Detailed description of the invention
Below in conjunction with detailed description of the invention, technical scheme of the present invention is further described in detail.
Embodiment one:
(1) by the 400 parts of clean segments of duck neck, in hot pot, add 30 parts, oyster sauce, add duck neck and white wine 20 parts, fry to 2 minutes; Add 450 parts of water in pot, under enter dried orange peel 15 parts, after water temperature rises to 110 DEG C, put into after duck neck soaks 15 minutes, pull duck neck out for subsequent use;
(2) edible oil 150 parts is added in hot pot, put into chilli 40 parts, 20 parts, Chinese prickly ash, ginger block 30 parts, Bulbus Allii Fistulosi 30 parts, anistree 10 parts, after felwort 8 parts, selfheal 8 parts, tsaoko 10 parts, fructus amomi 8 parts, 10 parts, Radix Glycyrrhizae, fennel seeds 5 parts, 10 parts, soy sauce, white granulated sugar 30 parts, salt 15 parts fries out fragrance, add 450 parts, water, big fire is heated, when temperature rises to 120 DEG C, turn little fire heating 1.2 hours, close fire and naturally cool and obtain halogen soup;
(3) duck neck is joined in halogen soup that step (2) obtains, soak 4 hours;
(4) pull duck neck out, big fire is by halogen Tonga heat 110 DEG C, and change little fire, add duck neck, boiling pulled duck neck out after 20 minutes;
(5) add sesame oil 30 parts and cooking wine 8 parts in hot pot, put into sesame 200 parts and duck neck, put into chilli powder 100 parts and fry 2 minutes.
Embodiment two:
(1) by the 300 parts of clean segments of duck neck, in hot pot, add 20 parts, oyster sauce, add duck neck and white wine 15 parts, fry to 1 minute; Add 350 parts of water in pot, under enter dried orange peel 12 parts, after water temperature rises to 100 DEG C, put into after duck neck soaks 10 minutes, pull duck neck out for subsequent use;
(2) edible oil 120 parts is added in hot pot, put into chilli 35 parts, 15 parts, Chinese prickly ash, ginger block 25 parts, Bulbus Allii Fistulosi 25 parts, anistree 5 parts, after felwort 5 parts, selfheal 5 parts, tsaoko 6 parts, fructus amomi 6 parts, 6 parts, Radix Glycyrrhizae, fennel seeds 2 parts, 6 parts, soy sauce, white granulated sugar 25 parts, salt 12 parts fries out fragrance, add 350 parts, water, big fire is heated, when temperature rises to 110 DEG C, turn little fire heating 1 hour, close fire and naturally cool and obtain halogen soup;
(3) duck neck is joined in halogen soup that step (2) obtains, soak 3 hours;
(4) pull duck neck out, big fire is by halogen Tonga heat 100 DEG C, and change little fire, add duck neck, boiling pulled duck neck out after 15 minutes;
(5) add sesame oil 20 parts and cooking wine 5 parts in hot pot, put into sesame 150 parts and duck neck, put into chilli powder 70 parts and fry 1 minute.
Embodiment three:
(1) by the 350 parts of clean segments of duck neck, in hot pot, add 25 parts, oyster sauce, add duck neck and white wine 17 parts, fry to 1 minute; Add 400 parts of water in pot, under enter dried orange peel 13 parts, after water temperature rises to 105 DEG C, put into after duck neck soaks 13 minutes, pull duck neck out for subsequent use;
(2) edible oil 130 parts is added in hot pot, put into chilli 37 parts, 17 parts, Chinese prickly ash, ginger block 27 parts, Bulbus Allii Fistulosi 27 parts, anistree 7 parts, after felwort 7 parts, selfheal 7 parts, tsaoko 7 parts, fructus amomi 7 parts, 7 parts, Radix Glycyrrhizae, fennel seeds 3 parts, 8 parts, soy sauce, white granulated sugar 28 parts, salt 13 parts fries out fragrance, add 400 parts, water, big fire is heated, when temperature rises to 115 DEG C, turn little fire heating 1.1 hours, close fire and naturally cool and obtain halogen soup;
(3) duck neck is joined in halogen soup that step (2) obtains, soak 3.5 hours;
(4) pull duck neck out, big fire is by halogen Tonga heat 105 DEG C, and change little fire, add duck neck, boiling pulled duck neck out after 18 minutes;
(5) add sesame oil 26 parts and cooking wine 6 parts in hot pot, put into sesame 180 parts and duck neck, put into chilli powder 85 parts and fry 3 minutes.
Embodiment four:
(1) by the 380 parts of clean segments of duck neck, in hot pot, add 28 parts, oyster sauce, add duck neck and white wine 19 parts, fry to 2 minutes; Add 420 parts of water in pot, under enter dried orange peel 14 parts, after water temperature rises to 109 DEG C, put into after duck neck soaks 19 minutes, pull duck neck out for subsequent use;
(2) edible oil 140 parts is added in hot pot, put into chilli 38 parts, 18 parts, Chinese prickly ash, ginger block 28 parts, Bulbus Allii Fistulosi 28 parts, anistree 8 parts, after felwort 6 parts, selfheal 6 parts, tsaoko 8 parts, fructus amomi 6 parts, 8 parts, Radix Glycyrrhizae, fennel seeds 4 parts, 8 parts, soy sauce, white granulated sugar 29 parts, salt 14 parts fries out fragrance, add 420 parts, water, big fire is heated, when temperature rises to 118 DEG C, turn little fire heating 1 hour, close fire and naturally cool and obtain halogen soup;
(3) duck neck is joined in halogen soup that step (2) obtains, soak 3 hours;
(4) pull duck neck out, big fire is by halogen Tonga heat 109 DEG C, and change little fire, add duck neck, boiling pulled duck neck out after 19 minutes;
(5) add sesame oil 29 parts and cooking wine 7 parts in hot pot, put into sesame 190 parts and duck neck, put into chilli powder 90 parts and fry 2 minutes.
Embodiment five:
(1) by the 320 parts of clean segments of duck neck, in hot pot, add 23 parts, oyster sauce, add duck neck and white wine 16 parts, fry to 2 minutes; Add 380 parts of water in pot, under enter dried orange peel 13 parts, after water temperature rises to 102 DEG C, put into after duck neck soaks 12 minutes, pull duck neck out for subsequent use;
(2) edible oil 130 parts is added in hot pot, put into chilli 36 parts, 16 parts, Chinese prickly ash, ginger block 26 parts, Bulbus Allii Fistulosi 26 parts, anistree 6 parts, after felwort 6 parts, selfheal 6 parts, tsaoko 7 parts, fructus amomi 6 parts, 6 parts, Radix Glycyrrhizae, fennel seeds 3 parts, 7 parts, soy sauce, white granulated sugar 26 parts, salt 13 parts fries out fragrance, add 370 parts, water, big fire is heated, when temperature rises to 112 DEG C, turn little fire heating 1 hour, close fire and naturally cool and obtain halogen soup;
(3) duck neck is joined in halogen soup that step (2) obtains, soak 3 hours;
(4) pull duck neck out, big fire is by halogen Tonga heat 102 DEG C, and change little fire, add duck neck, boiling pulled duck neck out after 15 minutes;
(5) add sesame oil 22 parts and cooking wine 6 parts in hot pot, put into sesame 160 parts and duck neck, put into chilli powder 75 parts and fry 1.5 minutes.
The present invention first goes out to remove the fishy smell of duck neck with white wine, save the nutritional labeling of duck neck, and effectively sterilization; Pickle duck neck with dried orange peel water, make its local flavor better; Frying again after duck neck halogen soup is first pickled by the present invention, the numbed and hot duck neck color and luster obtained is pale red, and local flavor is better, aromatic flavour, nutritious, and duck neck bone also has pungent, is applicable to popular taste.
It should be noted last that, above detailed description of the invention is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from the spirit and scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (3)
1. a numbed and hot duck neck, it is characterized in that, comprise the raw material of following weight portion: 300-400 parts, duck neck, sesame 100-200 parts, 10-30 parts, oyster sauce, sesame oil 10-30 parts, chilli 30-40 parts, chilli powder 50-100 parts, 10-20 parts, Chinese prickly ash, ginger block 20-30 parts, Bulbus Allii Fistulosi 20-30 parts, anistree 5-10 parts, felwort 5-8 parts, selfheal 5-8 parts, dried orange peel 10-15 parts, tsaoko 5-10 parts, fructus amomi 5-8 parts, 5-10 parts, Radix Glycyrrhizae, 5-10 parts, soy sauce, fennel seeds 1-5 parts, salt 10-15 parts, edible oil 100-150 parts, white granulated sugar 20-30 parts, white wine 10-20 parts, cooking wine 5-8 parts.
2. numbed and hot duck neck according to claim 1, it is characterized in that, comprise the raw material of following weight portion: 300-400 parts, duck neck, sesame 150-200 parts, 20-30 parts, oyster sauce, sesame oil 20-30 parts, chilli 35-40 parts, chilli powder 70-100 parts, 15-20 parts, Chinese prickly ash, ginger block 25-30 parts, Bulbus Allii Fistulosi 25-30 parts, anistree 5-10 parts, felwort 5-8 parts, selfheal 5-8 parts, dried orange peel 12-15 parts, tsaoko 6-10 parts, fructus amomi 6-8 parts, 6-10 parts, Radix Glycyrrhizae, 6-10 parts, soy sauce, fennel seeds 2-5 parts, salt 12-15 parts, edible oil 120-150 parts, white granulated sugar 25-30 parts, white wine 15-20 parts, cooking wine 5-8 parts.
3. a preparation method for numbed and hot duck neck according to claim 1, is characterized in that, comprises following sequential steps:
(1) duck neck is cleaned segment, in hot pot, add oyster sauce, add duck neck and white wine, fry to 1-2 minutes; Add 350-450 parts of water in pot, under enter dried orange peel, after water temperature rises to 100-110 DEG C, put into duck neck and soak after 10-15 minutes, pull duck neck out for subsequent use;
(2) edible oil is added in hot pot, put into chilli, after Chinese prickly ash, ginger block, Bulbus Allii Fistulosi, anise, felwort, selfheal, tsaoko, fructus amomi, Radix Glycyrrhizae, fennel seeds, soy sauce, white granulated sugar, salt fries out fragrance, add 350-450 parts, water, big fire is heated, when temperature rises to 110-120 DEG C, turn little fire heating 1-1.2 hours, close fire and naturally cool and obtain halogen soup;
(3) duck neck is joined in halogen soup that step (2) obtains, soak 3-4 hours;
(4) pull duck neck out, big fire, by halogen Tonga heat 100-110 DEG C, changes little fire, adds duck neck, and duck neck is pulled in boiling out after 15-20 minutes;
(5) add sesame oil and cooking wine in hot pot, put into sesame and duck neck, put into chilli powder and fry 1-2 minutes.
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| CN105360974A (en) * | 2015-11-24 | 2016-03-02 | 安徽先知缘食品有限公司 | Spicy broad bean duck necks and production method thereof |
| CN106387688A (en) * | 2016-09-24 | 2017-02-15 | 防城港市港口区思达电子科技有限公司 | Health-care duck necks |
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