Commonly used ingredients for spicy duck neck: 1000 grams of duck neck Seasonings: 2 teaspoons of bean paste, 2 teaspoons of red oil bean paste, appropriate amount of onion and ginger, appropriate amount of cumin, 2 star anise, 1 small section of cinnamon, 2 pieces of Angelica dahurica, 3 bay leaves

slices, 6 dried chili peppers, an appropriate amount of Sichuan peppercorns, an appropriate amount of dark soy sauce, an appropriate amount of salt, and an appropriate amount of sugar. Steps: 1. Clean the duck neck. 2. Boil the cleaned duck neck in cold water to force out the foam.

3. Cut the blanched duck neck into sections 4. Required seasonings: Pixian bean paste, June fresh bean paste, Sichuan peppercorns, green Sichuan peppercorns, onion and ginger, dried chili peppers, angelica, star anise, bay leaves, fennel, cinnamon

Wait for seasoning.

5. Put small spices such as fennel and Sichuan peppercorns into the bag.

6. Add 3 teaspoons of cooking wine to the bean paste and mix well. 7. Heat the pan with cold oil, add onions, ginger, star anise, cinnamon, and other seasonings and stir-fry until fragrant. 8. After stir-fry until fragrant, add the bean paste and red bean paste mixed with cooking wine.

Oil bean paste.

Stir-fry over low heat to bring out the aroma of the sauce.

9. Add duck neck and enough water to cover the duck neck.

10. Add dark soy sauce 11. Add salt and sugar (a little more sugar is more delicious) 12. Bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes.

13. Cook for about 30 minutes, remove the onion, ginger and other seasonings, and reduce the heat to medium to reduce the juice.

14. Cook until the soup is almost gone.