1. Wash duck neck and marinate with ginger wine for a while.

2. Prepare cumin and Chili powder.

3. Heat oil in a non-stick pan and fry the duck neck until golden brown with medium heat.

4. When the duck neck is fried, directly add a bowl of water, cumin and Chili powder, soy sauce for seasoning, then boil over high fire and cook for 20 minutes (according to the degree of softness people like, increase or decrease the time appropriately).

The meat burned to the duck neck is tender and soft, and the fire is big enough to collect juice.