Ingredients: 280 grams of duck neck, appropriate amount of bamboo skewers, 600 ㏄ of red yeast marinade. Method 1. Wash the duck neck, insert the bamboo skewer first, then remove the duck feathers on the neck, and tie the opening at the end of the neck tightly for later use.

2. Put the duck neck from step 1 into boiling water and blanch it briefly before picking it up.

3. Take the pot, add the red yeast rice marinade and bring to a rolling boil, then add the duck neck from step 2, reduce the heat to low and stewing for about 50 minutes, then turn off the heat.

4. Before eating, chop into small pieces and serve on a plate.