Duck neck 1 kg

Amomum tsaoko 1

50g pepper

50 grams of dried chillies

1 octagon

Ginger 1 small pieces

Half an onion

3 fragrant leaves

Cinnamomum cassia 1 segment

Clove 10g

Fennel10g

3 tablespoons soy sauce (45 ml)

3 tablespoons soy sauce (45 ml)

Sugar 1 teaspoon (5g)

Salt 1 teaspoon (5g)

2 tablespoons soy sauce (30 ml)

step

1. Wash the duck neck and cut it into 8 cm long sections with a knife.

2. Pour the water into the pot, bring it to a boil, put it into the duck neck, skim the floating foam after boiling, continue to cook for 1 min, take it out and drain it.

3. Pour the oil into the wok and heat it over high fire. When the oil is 50% hot, add the minced onion and ginger, stir-fry all the aniseed, dried pepper, pepper, tsaoko, fennel, clove, cinnamon and fragrant leaves for about 1 min, and then pour in 1000ml of clean water.

4. Then pour it into a small soup pot with high height, and add soy sauce, soy sauce, salt and sugar. After boiling, add cooked duck neck. After boiling again, cover the pot and turn to medium heat for 30 minutes.

5. After cooking, take out the duck neck and air-dry it naturally for half an hour (soaking it later will taste better than soaking the duck neck directly). At this point, the soup in the pot was cold, and the duck neck was soaked for 12 hours. Take it out and air dry for half an hour before eating.