Ingredients: 2 duck heads, 6 duck necks, 3 grams of salt, 8 grams of crystal sugar, 5 grams of ginger, 2 pieces of star anise, 5 grams of cinnamon 1 small pieces, cooking wine, 8 grams of soy sauce, 0/5 grams of Chili sauce 15 grams, 30 grams of fermented milk.

1, wash duck neck and duck head, add a little cooking wine to the "warm" water pot to remove blood, take it out and rinse it with "cold" water to drain.

2, duck neck, duck head into the stew pot, add Chili sauce, spicy sauce and south milk.

3. Add rock sugar, salt, soy sauce, ginger, star anise and cinnamon, and add appropriate amount of water. After the fire boils, turn to a small fire and cover it for 30 minutes.

4. After stewing thoroughly on low fire, open the lid and turn to high fire to thicken the sauce. You can eat it (you can also turn off the fire and soak it for four hours before thickening the sauce, which tastes better).

Second, the fragrant halogen venetian knot

Ingredients: 2 pieces of bean curd skin, 2 teaspoons of salt 1/,rock sugar 1 chunk, onion 1 segment, 2 pieces of ginger, 3 cloves of garlic, 2 pieces of star anise, more than a dozen pieces of pepper, cinnamon 1 chunk, 3 dried peppers, and cooking wine/kloc-.

1, wash tofu skin, cut into wide strips, and tie a knot.

2. All the punched venetian blinds are fried in a pan until golden brown.

3. Prepare all ingredients, among which spices are best packed in seasoning boxes.

4. Put the seasoning box, dried chili and ginger into the casserole, add appropriate amount of water, boil over high fire and turn to low heat for about 5 minutes. When the flavor is strong, add the louver, onion and garlic, and add salt and rock sugar.

5, add a little cooking wine, soy sauce, soy sauce, adjust to your favorite color and salinity, cover with low heat and cook for about 20 minutes, then turn off the heat.