Ingredients

Raw materials: 1 catty duck neck, ? green onion, 1 small piece of ginger, seasoning: 1 Chinese seasoning, 50g dried chili pepper, 50g peppercorns, 1 grass nut, 10g cumin, 10g cloves, 1 piece of cinnamon, 3 slices of coriander, 3 tablespoons of soya sauce (45ml), 2 tablespoons of soya sauce (30ml), 1 teaspoon of salt (5g), 1 teaspoon of sugar (5g)

Directions

1) Wash the duck neck and chop it with a knife into 8-cm long sections.

2)Pour water into a pot, bring to a boil over high heat, then add the duck neck, boil and skim off the foam, continue to boil for 1 minute, then pull out and drain.

3)Heat the oil in a frying pan over high heat, and when the oil is 50 percent hot, put in the chopped green onion and ginger segments, stir-fry and put in all the spices, dried chili peppercorns, peppercorns, grass fruits, cumin, cloves, cinnamon and allspice, and stir-fry for about 1 minute, and then pour in the 1000ml of water.

4)Pour it into a small saucepan with a high level of heat, and put in the light soy sauce, light soy sauce, salt and sugar, and bring to a boil. After that, put in the blanched duck neck, open the pot again, cover the lid, turn to medium heat and cook for 30 minutes.

5) after cooking, the duck neck out, natural air-drying half an hour (a moment and then soak, than directly soak, duck neck taste better). At this time, the soup in the pot also cooled, put the duck neck into the soaking 12 hours. Fish out and air-dry for half an hour before serving.

1

Wash the duck intestines. Boil water in a pot and blanch the cleaned duck intestines. Duck intestines into the pot, see the color change immediately fish out. The duck intestines are cooled and cut into pieces. Pork and scallions cut into cubes, chili peppers, pickled millet pepper cut into small sections. Net pot on the fire, pour peanut oil is hot, bubble millet pepper, scallions, edamame together under the burst incense.

2

Stir fry the pork until cooked. Cook yellow wine. Add duck intestines. Season with salt, monosodium glutamate and sugar. Cook pepper oil. Cook the chili oil.

3

Finally, add chili peppers and stir-fry to taste. Burned duck intestines can be enjoyed on a plate.

4

Tips: 1, duck intestines in the blanching add appropriate amount of wine can effectively remove the fishy taste. 2, duck intestines into the pot blanching see discoloration, to immediately fish out. To prevent the duck intestines from becoming old, eating will be very faggy.3, stir fry the whole process, the action must be fast, after cooking into the seasoning should be quickly shaking the pot C, quickly stir fry. So that the duck intestines will have a crisp texture. 4, yellow wine can be used instead of shaoxing wine, cooking wine, white wine. 5, this dish is cooled and eaten after a better texture.

5

Everyone should have eaten the "absolute flavor duck neck"! The sliced lotus root, duck head, duck neck, duck intestines in the Jiewei duck neck ....... I'm not sure if you've ever had a good time! That is my favorite! The flavor is spicy and strong, eat ah!