beer

seasoning: onion

ginger

sugar

salt

soy sauce

aniseed

pepper

fennel

fragrant leaves

Specific method:

Heat the oil to 6% and put 3 spoonfuls. Stir-fry constantly. Stir-fry for a while after the color is on. At this time, pour the prepared beer into the wok until it doesn't pass the chicken neck. Then add the onion, ginger slices, salt, aniseed, small red pepper, fennel and fragrant leaves. Just cover it, low heat. Generally, it takes me about an hour. (No soup is enough.)

How to make chicken neck <

Practice:

1.

Wash the chicken neck. Put chopped onion and ginger in a big pot, pour more white wine and salt, put the washed chicken neck into it, mix well and marinate overnight. (It's best to use white wine, which is better than cooking wine.)

2.

The next day, put the salted neck in a boiling water pot, blanch the blood, take it out and rinse it clean.

3.

Add oil to another pot, and stir-fry a lot of pepper and pepper. (More oil than cooking) Take out the fragrance and quickly add water to it. I once threw in all the peppers and prickly ash brought back from eating boiled fish. It seems that the pot is full of red, but the peppers are missing their necks.

4.

Throw all kinds of spices into the pot, too. Add some white wine, soy sauce, several spoonfuls of chopped pepper, onion and ginger slices. Soy sauce should be moderate, preferably with soy sauce, and the color can be adjusted.

5.

Then put the chicken neck into the fire and boil it, and taste it salty, because the chopped pepper is very salty and salted at night, so be careful not to be too salty. Just lower the heat and cook more. The fire can be turned off in more than half an hour, and the chicken neck can be soaked in the soup after the fire is turned off.

It is suggested that the juice should be collected a little at the end of the fire, so that the old soup can be kept and poured back into the pot for use next time, but it is necessary to fry some new peppers and add some new spices every time.