Step 1 blanch the chicken neck with cold water, blanch it for bleeding bubbles, take it out and cut it into sections.

In the second step, stir-fry Pixian watercress with oil and stir-fry with red oil for later use.

Step 3: Pour oil into the pot, add appropriate amount of white sugar, stir-fry until the color is brown, pour chicken neck and stir-fry until the color is brown, pour appropriate amount of vinegar, soy sauce, onion, ginger, garlic and aniseed, then pour a little beer, stir-fry evenly, put it into Pixian watercress pressure cooker, pour hot water, cover the lid and stew for four minutes.

Step 4: Open the pressure cooker, collect the juice, and take it out after the pressure cooker automatically drains.