2. Then, cut into small pieces and rinse.

3, preparation, onion, ginger, aniseed.

4. After the water is boiled, add the chicken neck and fry. The amount of water does not exceed the neck of the chicken. Add half onion and ginger, add aniseed, and then pour in a spoonful of cooking wine (not too much cooking wine, just remove the fishy smell). Boil for 5 minutes on medium heat, and skim off the froth. Take out the chicken neck, ginger slices, aniseed and onion segments and discard them (because half of the onion segments are still unused) to leave the soup at the bottom.

5, brush the pot to heat, put a small amount of oil in the remaining half of the onion and ginger slices (generally the amount of cooking can be enough), stir fry a few times, add the chicken neck, stir fry, add soy sauce, soy sauce and rock sugar to the recipe, stir fry for a while, add garlic hot sauce, stir fry a few times.

6. Pour in the previous soup and then pour in a little cooking wine. After the fire boils for one minute, turn to medium heat and cook for 15 minutes. /kloc-after 0/5 minutes, add half a spoonful of salt (adjust the salt according to personal taste) and turn on the fire to collect the juice.

7. When you see that the soup is getting less, you can stir fry a few times to make the color of the chicken neck even.

8. Sprinkle a little cumin powder before cooking, with cumin flavor. Put it on a plate and taste it. Very satisfied.