Ingredients: 1000g duck neck, 1 green onion, 1 piece of ginger, 5 red peppers.

Accessories: 3 star anise, 10g peppercorns, 2 grass fruits, 3 bay leaves, 5g fennel seeds, 2 spoons cooking wine, 2 spoons light soy sauce, 1 spoon dark soy sauce.

Steps:

1. Wash the duck neck and cut it into two parts in the middle. Green onions, ginger slices, star anise. Cinnamon, red pepper, peppercorns, bay leaves, and fennel seeds are ready.

2. Pour cold water into the pot. After the water boils, skim off the blood foam and cook for 3 minutes to drain and control the water.

3. Heat an appropriate amount of oil in a pot, add all the seasonings and stir-fry until fragrant.

4. Remove the water from the duck neck and stir-fry for one minute.

5. Put it into the iron inner pot of the rice cooker, add cooking wine, light soy sauce, dark soy sauce and salt. Add as much water as the duck neck.

6. It is put into a pot with grooves on both sides. The design is really considerate and in place.

7. Turn on the steaming function of the rice cooker, and then select 40 minutes.

8. The function is over and the spicy duck neck is ready. The iron liner is fragrant when stewed.

9. Finished product.