material

Raw materials: duck neck 1 kg, half onion, ginger 1 piece, seasoning: aniseed 1 piece, 50g dried pepper, 50g prickly ash, tsaoko 1 piece, fennel 1 0g, clove/kloc.

method of work

1) Wash the duck neck and chop it into 8 cm long sections with a knife.

2) Pour clear water into the pot, put it into the duck neck after boiling with strong fire, skim off the floating foam after boiling, continue cooking for 1 min, then take it out and drain it.

3) Pour the oil into the wok and heat it with strong fire. When the oil is 50% hot, add the chopped onion and ginger, stir-fry all the aniseed, dried pepper, pepper, Amomum tsaoko, fennel, clove, cinnamon and fragrant leaves, stir-fry for about 1 minute, and then pour in clear water 1000ml.

4) Then pour into a small soup pot with a height, add soy sauce, soy sauce, salt and sugar. After boiling, add the cooked duck neck. After boiling again, cover it and turn to medium heat for 30 minutes.

5) After cooking, remove the duck neck and air-dry it naturally for half an hour (soaking it later will make the duck neck taste better than soaking it directly). At this point, the soup in the pot is also cooled, and the duck neck is soaked for 12 hours. Take out and air dry for half an hour before eating.