Fennel, fragrant leaves, dried peppers (6), prickly ash granules (20), soy sauce (color), soy sauce (flavor), oyster sauce, salt, sugar, corn oil, ginger slices, garlic slices,
Soup.
Delicious spicy duck neck practice: the frozen duck neck I bought was thawed first, and I soaked it in cold water for a while.
Soak for more than ten minutes to remove blood.
Boil it in water, add two or three slices of ginger and appropriate amount of wine, and simmer it.
Don't cook for too long, the water will boil for a while. Pour out the floating water, and then clean the duck neck.
My pot is not big, so cutting the duck neck in half is easy to taste.
Add all seasonings (except sugar), especially without water, just a bottle of beer (one bottle in a glass bottle), and add pepper if you like spicy food.
Bring to a boil over medium-high fire, skim off the floating foam, and turn to low heat after 10 minutes.
After simmering for about an hour, turn to medium heat to collect juice (add some sugar to taste).
Turn the duck neck upside down when collecting soup, so as not to become tasteless. Turn off the fire when there is not much soup.
10
Take it out and it's over.