Need to prepare in advance: 500 grams of duck neck, appropriate amount of sugar, appropriate amount of water, 5 grams of green onions, 5 grams of ginger, 5 grams of garlic, appropriate amount of dried chili, 3 grams of pepper, appropriate amount of stock, 1 marinade package, 5 grams of cooking wine, dark soy sauce

5 grams, appropriate amount of salt, 2 grams of chicken essence. How to make Jingwu duck neck: 1. Wash the duck neck, blanch it and take it out.

2. Boil the sugar in cold or cold oil.

3. When the color of the sugar changes from red to black, pour in water and mix well. Set aside.

4. Add onion, ginger and garlic and stir-fry until fragrant.

5. Add dried chili pepper and Sichuan peppercorns and stir-fry evenly.

6. Add stock, marinade packets, cooking wine, dark soy sauce and sugar and bring to a boil.

7. Add salt and chicken essence to taste.

8. Add the duck neck, cover it after boiling, and cook over medium heat for 20 minutes.

9. Soak the braised duck neck in the soup for more than 2 hours.

10. Remove, dry and cut into sections.