Step 1 Boil the chicken neck with cold water, blanch it for bleeding, take it out and cut it into sections.

Step 2 stir-fry Pixian watercress with oil in the pot, and stir-fry red oil for later use.

Step 3: Pour oil into the pot, add appropriate amount of white sugar, stir-fry until brown, pour chicken neck and stir-fry for coloring, pour appropriate amount of vinegar, soy sauce, onion, ginger, garlic and aniseed, then pour a little beer, stir-fry evenly, then pour into Pixian watercress pressure cooker, pour hot water, cover and stew for four minutes.

Step 4: Open the pressure cooker, collect the juice, and take it out after the pressure cooker automatically drains.