I still remember having dinner with my friends a while ago. I bought some duck necks and soybean oil skins outside and ate them for a long time. I can't remember the other dishes. This kind of soybean oil skin impressed us deeply, and it was hemp and spicy, and it was particularly comfortable with food sprinkled with beer. And duck neck is delicious. I think the spicy taste is similar to soybean oil skin. Today, I also invited my good friends to have dinner at home, then I made a spicy duck neck with a super appetizer and had two drinks with my colleagues. After washing the duck neck, add onion and garlic, dried pepper, pepper, cinnamon, galangal and other ingredients to cook it, and then soak it in the sauce for one night, which will be more delicious, spicy and comfortable after soaking. Let's take a look at its specific methods!

Spicy duck neck process: 1, clean the prepared duck neck. Add a proper amount of water into the pot, put it into the duck neck when the water gets hot, pick it up for 2 minutes, and then clean it again for later use. 2. Put the oil in the wok, add the winter shavings, ginger slices and 1 to stir-fry the peppers, then add the Amomum villosum, Alpinia officinarum, fennel and peppers to stir-fry until fragrant, and then add 1500mL cold water to cook slightly. 3. Then pour all of them into a hot pot, add 4 tablespoons of soy sauce, 3 tablespoons of soy sauce, 1 salt and 2 tablespoons of white sugar, mix well, put them into the duck neck after boiling, stir fry, cover and stew for 40 minutes, then take them out and air them for 30 minutes.

4. When the sauce cools, soak the duck neck in the sauce for one night (if the room is too hot, remember to put it in the refrigerator to avoid deterioration) to make the duck neck tasty. I just soaked for seven hours and ate in the afternoon and evening. ) after soaking, I can chop it up and eat it. It's convenient. Tip: 1, the amount of pepper should be added according to your own taste. I put more when I make it, which is more appetizing. 2. When I cooked it, the duck neck had not been chopped long ago. In the case of pot-stewed, the juice is not easy to pass through the duck neck, so I can chop it up early when cooking in hot pot. Just cook in a wok for 40 minutes, which is convenient.