Skinned duck neck ingredients: Skinned chicken neck ingredients: garlic, ginger, onion, pepper, fennel, cinnamon and other seasonings you like, cooking wine, soy sauce, spiced powder, bean paste, or garlic hot sauce, or sweet noodle sauce and other sauces you like. Chop a garlic, dice three pieces of ginger, and shred two pieces of onions about two inches long. Pepper, fennel, cinnamon and other spices you like are all wrapped in gauze. Boil water to remove blood. Put oil in the pot. When the oil is lukewarm, put a spoonful of pepper and pepper. Don't burn too much. Zanthoxylum bungeanum and capsicum are darker in color, and the taste is squeezed out. If I don't like spicy food, I'll pick it out with pepper and pepper. If you are spicy, pick out the peppers. Turn to high heat, add garlic, ginger and onion until fragrant, add chicken neck and stir-fry until the whole body is covered with oil. Then pour a spoonful of yellow wine. In an instant, I poured soy sauce, and then I poured oyster sauce. I like that smell, so I can't help it. Stir-fry for a while to thoroughly color the chicken neck, then add the bean paste, garlic hot sauce, or sweet noodle sauce. In short, two spoonfuls of ginger with sweet, salty and spicy taste you like, and continue to stir fry. After the chicken neck is evenly colored and covered with sauce, pour water until it doesn't pass the chicken neck, add sugar at the same time, put it in a spice gauze bag and pour some spiced powder. Bring the fire to a boil, reduce the heat and continue to stew for half an hour, then season with salt or sugar, and then collect some juice from the fire. Turn off the fire and leave it on the stove overnight. If it is very hot, open the refrigerator. You must have this stage to taste delicious food. When eating, pick out the chicken neck and pour the soup with impurities removed. Beer sauce chicken neck material: 500g peeled chicken neck, a little parsley, a little chopped green onion seasoning: soy sauce, chicken essence, pepper noodles, beer practice: 1. Wash the chicken neck and cut it into inches for later use; 2, the oil is hot, add pepper noodles and chopped green onion to the wok; 3. Pour the cut chicken neck into the pot and stir-fry until the color of the chicken neck becomes lighter; 4. Pour in soy sauce (people who like the taste of soy sauce can add more soy sauce without refined salt. If they don't like the taste of soy sauce, they can add a little soy sauce and season it with refined salt. 5. Add chicken essence; 6, pour beer, without a chicken neck; 7. Boil the pot and simmer until the soup is thick, wrap the chicken neck and take it out of the pot; 8. Order a little parsley. Stewed chicken neck material: chicken neck 150g, ginger cubes, 2 cloves of garlic, chives 1 root. Seasoning: sesame oil 1 tsp, Chili oil 1 tsp, 200g brine. Practice: 1 Wash chicken neck, peel and cut into sections. Ginger, garlic and onion are minced. Blanch the chicken neck in boiling water, skim the floating foam and drain the water. Add salt water and stew for 30 minutes. 3 Put Chili oil in the pot, add Jiang Mo, minced garlic and salt, simmer until fragrant, add chicken neck and stir up and down until Jiang Mo, minced garlic touches the surface of chicken wings. 4 Turn off the fire, add chopped green onion and sesame oil and mix well. Note: 1 Don't marinate the chicken neck and wings for too long, the meat is too rotten to taste. The pot-stewed taste is salty, so don't add salt. How to make the neck of red-cooked chicken: 1. Peel the chicken neck 1 kg, chop it into small pieces, and scald it with hot water to remove oil stains for later use; 2. Put the oil in a hot pot, add sugar to the oil (a little more, about 6 yuan), dissolve the sugar, foam it, and quickly put it into the chicken neck to stir fry; 3. Add a small amount of water, add salt, chicken essence, pepper, and simmer the juice; If you like spicy food, you can also add a proper amount of pepper. Spicy chicken neck 1, 2 kg chicken neck peeled 2, cut a few holes in the chicken neck to facilitate the taste, and then cut into small pieces; 3. Pour the oil into the pot, add 6-8 slices of ginger, then add 30-60 sharp red peppers and peppers (which can be increased or decreased according to personal taste). Do not burn the peppers, pour them into the chicken neck, stir fry for 2 minutes, then add 3 aniseed, a small piece of cinnamon, two slices of lemon (forget it), 30 ml of cooking wine and sugar, and add salt and sugar after stir fry. The most important thing is to wait for one third of the water to boil, then continue to add one and a half spoonfuls of twenty-six spices (thirteen flavors are also acceptable, and the spoon is the size of a porcelain spoon that usually drinks soup), one spoonful of pepper powder (forget it), three onions, four milliliters of white wine and four milliliters of vinegar, and then turn to low heat. 10- 15 minutes later, add the material for the third time. Ginger-sugar Chicken Neck Ingredients: Skinned Chicken Neck Accessories: Jujube, Lemon, Onion, Ginger and Garlic Seasonings: Salt, Brown Sugar and Liquor. Cooking method: 1. Wash the chicken neck, put it in a pot, add ginger slices, onions and garlic, blanch for 8- 10 minutes and take it out for later use. 2. Put the cooked chicken neck into a wok, stir-fry until it is slightly butter-like, add brown sugar and stir-fry evenly, add appropriate amount of water to the chicken neck, add ginger slices and jujube and simmer for 10- 15 minutes, then pour in white wine and squeeze a little lemon juice. Features: Ginger is rich in flavor and moderately salty and sweet. Spicy chicken neck 1. Wash the chicken neck, remove the trachea and cut into sections. 2. Make a pot, put water in it, put the chicken neck in it, and skim off the floating foam after the water boils. Take it out for use. 3. Put a little oil in the pot, and then put the sugar immediately, stir-fry the sugar. When the sugar almost melts and turns dark brown, put it in the chicken neck and stir fry quickly, so that the sugar is evenly wrapped around the chicken neck. 4. Stir well, then pour in the heated beer and add the pepper. Add salt, chicken essence and onion after the soup is thick. When the soup is dry, turn off the heat and plate it. 5. Sprinkle white sesame seeds and coriander and stew potatoes with chicken neck. Ingredients: potato chicken neck, pepper, aniseed, onion, ginger, peanut oil soy sauce 1. Peel and wash the chicken neck, chop it into pieces, each piece is about 4 cm long. Rinse it in the toilet for later use. 2. Put the cleaned chicken neck into the pot, and pour a proper amount of water (it is advisable not to touch the chicken neck). Cook with fire. After the water is boiled, take it out of the pot for 3 minutes. Rinse it once and then put it into the water (this work can be done when cooking the chicken neck, but if it is not too fast, you should be prepared to pull it in advance) 4. Cut onions and ginger for later use. Pour the cooked chicken neck and soup into the prepared container 6. Brush the pan, then put the oil. After the oil temperature is high, put the onion and ginger. Pay attention to put more oil, take out the cooked chicken neck and fry it in the pot. It is advisable to fry until it is yellow (depending on personal taste). 7. Take out the potato pieces and fry them in the pot. Then add the soup that boiled the chicken neck. Add soy sauce and salt. 8. When the stew is rotten, it can be cooked. The method of soy sauce chicken neck is 1, and the chicken neck is peeled, washed and cut into pieces. 2. Boil the chicken neck with boiling water in the soup pot. The amount of water is about higher than the chicken neck 1 inch. Skim the blood foam and add onion, ginger, pepper, fennel and soy sauce. After the soup is boiled, cover the pot and simmer for 30 minutes. 3. At this time, the pot is only about half the original size. Even the chicken neck soup was transferred to the wok, and lobster sauce was added. Students who like spicy food can also add spicy lobster sauce or spicy sauce. Add a spoonful of sugar, vinegar and salt (according to your taste). Collect juice after the fire.