List of ingredients:

Ingredients: duck neck

Accessories: ginger, onion, refined salt, cooking wine, nitrate, dried pepper, star anise, kaempferia kaempferia, cinnamon, fennel, tsaoko, clove, Amomum villosum, pepper, cardamom, hay and fragrant leaves.

Seasoning: refined oil, Redmi, fresh soup.

Production steps:

1. Thaw the duck neck, rinse it, put it in a container, add ginger, onion, refined salt, cooking wine and nitrate, mix well, and marinate for about 12 hours.

2. Take out the duck neck, wash it with clear water, then blanch it in a boiling water pot and take it out for later use.

3. Cut dried chili into sections, soak anise and other spices in clear water and drain; Put the red rice into the pot, add water and cook it, then remove the residue and leave the juice for later use.

4. Clean the pot, put in refined oil and burn it to 30% heat, add in dried Chili and the remaining ginger and onion, stir fry slightly, add fresh soup and Redmi water, add refined salt and monosodium glutamate to boil, and then cook for 2 hours with low fire until the spicy taste and fragrance escape, which is the spicy marinade.

5. Put the preliminarily processed duck neck into the boiling spicy marinade, cook it for about 40 minutes on low heat, remove it and let it cool.

The above is a long-standing practice of seasoning spicy duck neck. It can be adjusted according to personal tastes and preferences.