Ingredients: 2 kg duck neck, kelp buckle, lotus root, bean curd skin, yuba, beer, thick soup treasure.

Sauce: 5 grams of pepper, 5 grams of pepper, 3 star anise, 2 pieces of fragrant leaves, 7 grams of cinnamon, 25 grams of dried pepper, 40 grams of rock sugar and 4 pieces of ginger. 65g soy sauce, 130g soy sauce, 40g sweet noodle sauce.

Exercise:

Soak duck neck in water to remove blood, cut tofu skin into strips, and slice lotus root.

1. Put the duck neck into a pot with cold water, add onion and ginger, and blanch with cooking wine.

2. Bring the water to a boil, remove the floating powder, simmer for 10 minute on low heat, remove and wash.

3. Put the duck neck into the pot, pour in pepper, aniseed leaves, dried cinnamon peppers, rock sugar ginger slices, and pour in the prepared juice.

4. Pour in 1 can of beer and 1 piece of thick soup treasure. Add clear water and stir well until the duck neck is reached.

5. It's on fire. When the water boils, simmer for 30 minutes.

6. Add kelp buttons, bean skin, lotus root slices and yuba, stir well and stew for 10 minute. You can cook.