Seasoning: 1 aniseed, 50g dried pepper, 50g pepper, 1 tsaoko, 10g fennel, 10g clove, 1 cinnamon, 3 fragrant leaves, 3 tablespoons light soy sauce (45ml) and 2 tablespoons light soy sauce (30.

Exercise:

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

2) Pour clean water into the pot, bring it to a boil with strong fire, put it into duck neck, skim off the floating foam after boiling, continue to cook for 1 min, and take it out and drain.

3) Pour the oil into the wok and heat it with high fire. When the oil is 50% hot, add the minced onion and ginger, stir-fry all the aniseed, dried pepper, pepper, tsaoko, fennel, clove, cinnamon and fragrant leaves for about 1 min, and then pour in 1 1,000 ml of clean water.

4) Then pour into a small soup pot with high height, and add soy sauce, soy sauce, salt and sugar. After boiling, add cooked duck neck. After boiling again, cover the pot and turn to medium heat for 30 minutes.

5) Take out the duck neck after cooking and air-dry it naturally for half an hour (soaking it later will taste better than directly soaking the duck neck). At this point, the soup in the pot was cold, and the duck neck was soaked for 12 hours. Take it out and air dry for half an hour before eating.