1. Initial processing of duck neck. After the duck neck is thawed and washed, add 50g ginger, 50g onion, refined salt 100g, cooking wine and nitrate, mix well, marinate 12h, take it out, wash it with clear water, then soak it in a boiling water pot and take it out for later use.

2. Make spicy gravy. Cutting dried capsicum into sections, soaking Illicium verum, Kaempferia Kaempferiae, Cortex Cinnamomi Japonici, Fructus Foeniculi, Fructus Tsaoko, Flos Caryophylli, Fructus Amomi, Fructus Zanthoxyli, Fructus Amomi Rotundus, Rhizoma Cyperi and Cortex Cinnamomi Japonici leaves in clear water, and draining; Boil1200g of clean water in a pot, then remove the residue and leave the juice for later use.

3. Clean the pan, add refined oil and heat it to 30%. Add dried chili festival, spices, remaining ginger slices and onion festival, stir-fry, add fresh soup and Redmi water, add refined salt and monosodium glutamate to boil, and simmer for 2 hours until the spicy taste and fragrance escape, which is the spicy marinade.

4. Pickling. Put the preliminarily treated duck neck into the boiled spicy marinade, turn off the fire with medium fire marinade for 10 minute, let the duck neck continue to soak in the spicy marinade for 20 minutes, and then take it out to cool.