Introduction to Seasonings
An overview of seasoning ingredients and preparation methods.
Ingredients
ginger slices and chopped scallions
100 g
dried chili peppers
50 g
sand ginger (galangal)
10 g
star anise
10 g
Sichuan peppercorns
15 g
black cardamom (tsaoko)
5 g
fennel seeds
5 g
caramel sugar coloring
50 g
white pepper powder
10 g
bay leaves
5 g
salt
45 g
cooking wine
30 g
sesame oil
10 g
Instructions
1
Step 1
Smash the pork bones, chop the free-range chicken into large chunks, blanch, rinse with cold water, then place in a stock pot with 8 kg of clean water. Bring to a boil over high heat, skim off all the scum, then turn down the heat and simmer gently for 2 hours. Strain out the solids, then add 50 g of ginger and scallions, dried chili peppers, Sichuan peppercorns, caramel sugar coloring, 5 g of salt, 15 g of cooking wine, and white pepper powder to season to taste. Soak all the aromatic spices in boiling water for 5 minutes, drain off the water, wrap in cheesecloth to form a spice sachet, drop it into the pot, and simmer over low heat for another 2 hours to complete the braising liquid.
2
Step 2
Marinate the duck necks with 40 g of salt, 50 g of ginger and scallions, and 15 g of cooking wine for 30 minutes. Discard the ginger and scallions, then place the duck necks in a pot of cold water and blanch to remove the blood. Transfer them into the braising liquid and braise for 40 minutes. Remove from the heat and soak for 30 minutes, then take them out, brush with sesame oil, and the dish is ready.
