1, first put the sheep's neck through the water and remove the grease (especially much) on the surface.

2. Put a pot of cold water and start adding materials into it. Just pour more water on the sheep's neck. Open your cupboard and see what you have. I will add anything that I think will be cooked, generally including spiced powder, star anise, soy sauce, old wine, chicken essence, rock sugar (or sugar) and so on (if you like spicy food, you can put some dried peppers to taste better, I prefer it). . . . Fire first. When the water boils, turn the fire to medium and continue to burn. Because the neck of sheep is different from ordinary meat, it is difficult to cook, so it takes a long time to cook. If you want to see if the meat is rotten, you can insert it with chopsticks (if you find that there is less water in the cooking process, you can add some hot water, and if there is more water, you can remove some water, and the taste may not be so strong).

3. Take out the sheep's neck when the water is almost dry. You will find a lot of oil in the remaining soup. Remove the oil and leave the soup. Then put the sheep's neck back, turn to low heat and continue to cook until the soup is boiled into thick juice.

4, put some chopped green onion out and you're done! If you don't like raw onions, you can put them down and cook them for two minutes before closing the pot.