Steps:
1. Wash the bought chicken neck with clear water, scrape off the excess fat, fascia, lymph nodes, trachea and other impurities on the surface with a knife, prick some small holes with a fork, and then chop it into two knuckles.
2. Put the processed chicken neck into a large bowl, add salt, sugar, soy sauce, cooking wine and thirteen spices powder, and marinate for a while.
3. Pour in the starch and stir well for later use.
4. Pour the vegetable oil into a small pot and heat it to 40% to 50%, about 120- 150 degrees.
5. Put the chicken neck into the oil one by one, and the chicken neck will float quickly, indicating that the oil temperature is suitable. If the bottom does not move, it means that the oil temperature is too low. After the surface is fried to golden brown, the oil temperature is reduced to about 100℃, and the chicken neck is "fried" until it is cooked and taken out for use.
6. Pour a little oil from the fried chicken neck into the wok, heat it, and saute garlic, pepper and cumin.
7. Mix half a spoonful of starch and 3 spoonfuls of water to make water starch, and mix the marinade left in the marinated chicken neck.
8. Pour the chicken neck and turn it over quickly.
9. Pour in water starch and quickly hang it out of the pot.