Method:
1, brine making
(1) pot of oil on medium heat, add dried chili peppers, peppercorns, ginger, garlic stir-fry flavor.
(2) then add broth, star anise, grass berries, licorice, cloves, cinnamon, cumin, allspice, soy sauce, soy sauce, oyster sauce, salt, sugar, turn on the heat until the whole broth boils.
(3) turn small fire for 1 hour, the flavor overflows out, the brine is done.
2, pre-marinated: brine cold, the duck neck first thrown into it to soak for 2 to 3 hours, so that the brine can be flavored first, so that you can shorten the cooking time after.
3, brine
(1) fish out the duck neck, increase the fire will be brine re-roll, the duck neck back into the brine.
(2) and so the whole marinade open roll, turn the fire to a small fire, so that the fresh flavor of the marinade slowly seeped into the duck neck to go, small fire for about 25 minutes on the OK.
4, frying:
(1) will be out of the duck neck, the brine poured to the remaining small half of the pot, open the large fire to boil.
(2) Add bean paste and stir-fry, then add chili powder, pepper powder, stir-fry for about 1 minute.
(3) Pour in the duck neck and stir-fry constantly until the marinade is barely visible.
(4) Turn down the heat, add chicken essence and stir-fry evenly, remove from the pan.