The production method of Jiujiu duck Wuhan Jiujiu duck neck, I hope it will help you. Spicy duck neck raw materials: 3 kg duck neck, Chili powder (2 tablespoons), pepper powder (2 tablespoons), Pixian bean paste, star anise, tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, dried pepper (6 pieces), pepper granules (20 pieces), soy sauce (color selection) and light soy sauce (flavor selection) Star anise, tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, soy sauce, soy sauce, oyster sauce, salt, sugar, turn to high heat to boil the whole marinade soup, turn to low heat 1 hour, the fragrance is overflowing, and the marinade is ready. Cook the marinade first, because the meat of the duck neck is delicate and delicious, and it still needs a little effort when chewing. If boiled in brine for too long, it will rot easily, so the brine needs to be marinated first. 2. After the brine is cold, throw the duck neck in and soak for 2 to 3 hours to let the brine taste first (shorten the cooking time later); 3. Marinating: Take out the duck neck, increase the fire to boil the brine again, and add the brine back to the duck neck. At this time, because of the low temperature of the duck neck, it is necessary to wait for a few minutes for the whole marinade to boil, and then turn to low heat. At this temperature, the umami flavor of the marinade will slowly penetrate into the duck neck, and it will be OK in about 25 minutes with a small fire. At this time, the salted neck meat is still very dry and chewy, and the taste is all in. When the brine is poured into a half pot, the fire is boiled, and the bean paste is added and stir-fried to give a fragrance. Then add Chili powder and pepper powder, stir-fry for about 1 minute (the range hood should be set to the maximum, and the taste is unbearable), pour it into the duck neck and stir-fry until the marinade is basically gone. Turn to low heat, add chicken essence, stir well, and take out the pot! Authentic duck neck practice: 1) Wash the duck neck and rub it with vinegar when washing; 2) pickling with salt wine, onion and ginger for two hours; 3) There are six kinds of spices used: star anise, cinnamon, fragrant leaves, pepper and clove. Stir-fry Chili peppers first, then add other spices to stir-fry the fragrance, then add chicken rack soup and ferment the milk for two hours. Wuhan Jason Wu duck neck originated from Jason Wu Road, Wuhan. Its practice is to soak the chilled duck neck, wash it for many times, remove impurities, put it in old marinade and boil it with strong fire, then continue to stew it with low fire for one hour, and put different Chinese herbal medicines according to different stages of the process. This pickling removes a lot of fishy smell of duck neck itself: spicy and delicious, salty and sweet, dazzling red; The beauty lies in the marinade: Jason Wu duck neck fragrance, twenty-eight ingredients, soup stock.