Chilled chicken neck dried Chili ginger onion segment octagonal three-nai cinnamon fennel pepper clove Amomum cardamom fragrant leaves salt pepper red yeast rice wine.

1. Wash and tie the onion, peel the garlic and slice the ginger.

2. Put the chicken neck in a cold water pot, soak it in a big fire, and take it out for later use.

3. Take it out and wash it with warm water to remove fat and grease. Put it aside.

4. Make water in the pot and put in the dried Chili Festival. Soak star anise, rhizoma Dioscoreae Septemlobae, cinnamon, fennel, clove, Amomum villosum, pepper, cardamom, geranium, etc. In clear water.

5. Put the red rice into the pot, boil it over high fire, then remove the residue and leave the juice for later use.

6. Add ginger, salt and pepper, boil and simmer for half an hour until the spicy taste and fragrance escape, which is the spicy marinade.

7. Marinating: put the scalded chicken neck, scallion and Shao wine into the boiling spicy marinade.

8. Cover the chicken cover15min with medium fire gravy, then turn off the fire, let the chicken neck continue to soak in spicy gravy for 30min, then take it out to cool, and then cut it into pieces to eat.