Raw material: duck neck1000g

Seasoning: 2 tablespoons of bean paste, 2 tablespoons of red oil bean paste, appropriate amount of onion and ginger, appropriate amount of fennel, 2 pieces of star anise, 2 pieces of cinnamon 1 block, 2 pieces of angelica dahurica, 3 pieces of fragrant leaves, 6 pieces of dried peppers, appropriate amount of pepper, appropriate amount of soy sauce, appropriate amount of salt and appropriate amount of sugar.

Practice steps:

1, duck neck is clean.

2. Boil the cleaned duck neck in cold water and force bleeding foam.

3. Cut the cooked duck neck into sections.

4. Seasonings required: Pixian bean paste, June fresh bean paste, pepper, green pepper, onion ginger, dried pepper, angelica dahurica, star anise, fragrant leaves, fennel, cinnamon and other seasonings.

5. Put small seasonings such as fennel and pepper into the package.

6. Add 3 spoonfuls of cooking wine to the bean paste and mix well.

7. Cool the oil in a hot pan, add onion ginger, star anise, cinnamon, and other spices to stir-fry the fragrance.

8. After frying the fragrance, add the bean paste mixed with cooking wine and red oil bean paste. Stir-fry the sauce over low heat.

9. Add duck neck and water that has not passed the duck neck.

10, add soy sauce.

1 1, add salt and sugar (more sugar will be delicious)

12, turn the fire from high to low for 30 minutes.

13, bake for about 30 minutes, take out seasonings such as onion and ginger, and change to medium heat to collect juice.

14, until the soup is basically collected.