material
Duck neck, ginger slices, garlic, pepper, dried pepper, cardamom, tsaoko, fragrant leaves, star anise, cinnamon, soy sauce, soy sauce, oyster sauce, sugar and salt.
working methods
1. Wash duck neck with running water. Boil the water in the pot, add some cooking wine, and cook the duck neck in the pot for about one minute. Take out the duck neck and rinse it for later use.
2. Make the marinade first: heat the pot, heat it with two spoonfuls of cooking oil, and then stir-fry the ginger slices, garlic slices, pepper and dried pepper.
3. Pour two bowls of water to boil (I'd better put some fresh chicken juice in it if there is broth).
4. Add one tablespoon of oyster sauce, one tablespoon of soy sauce, two tablespoons of soy sauce, one tablespoon of sugar and a little salt.
5. Cover, bring to a boil, turn to low heat and continue to cook for an hour to make a marinade.
6. Remove the spice residue from the cooked marinade and throw it away.
7. Put the duck neck in the water and marinate for about 30 minutes. Turn off the fire and let it cool. Put it in the refrigerator and let the duck neck soak in the marinade for another night.
8. The marinated duck neck is wet when it is fished out of the marinade. If you like the feeling of dry surface sold outside, drain the marinade of duck neck, put it in the oven, 150 degree baking 15 minutes, turn it over and bake again 15 minutes.