Ingredients

Ingredients: 1 pound of duck neck, half a green onion, 1 small piece of ginger, seasoning: 1 aniseed, 50 grams of dried chili, 50 grams of Sichuan peppercorns, 1 grass fruit each, 10 grams of cumin, 10 grams of cloves, 1 segment of cinnamon, 3 bay leaves, 3 tablespoons of light soy sauce (45ml), 2 tablespoons of dark soy sauce (30ml), 1 teaspoon of salt (5g), 1 teaspoon of sugar (5g) )

Method

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

2) Pour water into the pot, bring to a boil over high heat, add duck necks, skim off the foam after boiling, continue to cook for 1 minute, then remove and drain.

3) Pour oil into the wok and heat it over high heat. When the oil is 50% hot, add the chopped green onion and ginger. After frying until fragrant, add all the aniseed ingredients, dried chili peppers, and Sichuan peppercorns. Stir-fry cinnamon, cumin, cloves, cinnamon and bay leaves for about 1 minute, then pour 1000ml of water.

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

5) After cooking, take out the duck neck and let it air dry naturally for half an hour (soaking it for a while will give the duck neck a better taste than soaking it directly). At this time, the soup in the pot has also cooled down, so soak the duck neck for 12 hours. Take it out and let it dry for half an hour before eating.