Seasoning formula: fragrant leaves 10, lilacs 10, cardamom 8, pepper 5g, cinnamon 1 0, star anise 4, tsaoko 2, dried pepper and fennel a little. Seasoning: 1 tsp salt and sugar, 4 tsp rice wine, 2 tsp Redmi and sesame oil.
Step 1: remove the roots and yellow leaves from the shallots, wash them and cut them into sections; Peel ginger, wash it and cut it into small pieces. Ginger slices, fragrant leaves, cardamom, tsaoko, fennel, pepper, clove, star anise and cinnamon. After turning off the fire, marinate in the soup base until it tastes delicious. (This process is very important. As the saying goes, three points of halogen and seven points of bubble. )
Step 2: Remove impurities from duck neck, clean it, chop it into pieces, put it into a vessel, add Dongru, ginger slices and salt, and stir and marinate for 30 minutes. Amomum villosum 8 pieces, Zanthoxylum bungeanum 5g, Cinnamomum cassia 1 piece, star anise 4 pieces, Amomum villosum 2 pieces, dried pepper and fennel a little. Seasoning: 1 tsp salt and sugar, 4 tsp rice wine, 2 tsp Redmi and sesame oil.
Step 3: put the pot on the fire and add a small amount of Dongru, ginger slices, fragrant leaves, cardamom, Amomum tsaoko, fennel, pepper, lilac, star anise and cinnamon.
Step 4, add rice wine, white sugar, red yeast, dried chili and appropriate amount of cold water to boil and cook for 30 minutes to form slurry.
Step 5: Then put the salted duck neck, cook it on the stove for about 20 minutes, then marinate it in the soup base after turning off the fire until it tastes delicious. (This process is very important. As the saying goes, three points of halogen and seven points of bubble. Take out the duck neck, air-cool, brush the surface with sesame oil, put it on a plate, and serve.