Duck neck, ginger, garlic granules, peppercorns, dried chili peppers, cardamom, grass berries, coriander, star anise, cinnamon, light soy sauce, dark soy sauce, oyster sauce, sugar, salt.

Practice;

1. Rinse the duck neck with running water. Boil water in a pot, put some cooking wine, put the duck neck in and cook for about a minute. Fish out the duck neck and rinse it well, set aside.

2. To make the marinade, heat two tablespoons of cooking oil in a wok, then add the ginger, garlic, peppercorns and dried chili peppers in a low flame to release the aroma

3. Pour in two large bowls of water and bring to a boil (it's best to have broth if you have it, but I put in a little bit of fresh chicken juice)

4. Put in a tablespoon of oyster sauce, a tablespoon of light soy sauce, two tablespoons of light soy sauce, a tablespoon of sugar, and a pinch of salt

5. p>5. Cover the lid, bring to a boil, then turn down the heat and continue to cook for an hour into the marinade

6. Cook the marinade, fish out the spice residue inside and throw it away

7. Put the blanched duck neck into the marinade, and marinade it for about 30 minutes over low heat. Turn off the heat and let cool, into the refrigerator to let the duck neck in the marinade soak another night in order to taste

8. brined duck neck from the marinade out of the wet, if you like to sell the kind of surface like the outside of the dry feeling, then the duck neck drain the marinade, into the oven, bake at 150 degrees for 15 minutes, turn and bake for another 15 minutes.