1. Material: duck neck, dried pepper, pepper seasoning: 3 tablespoons of soy sauce, 2 tablespoons of salt, 1 tablespoon of rock sugar, ginger, onion, cooking wine, old marinade: licorice, nutmeg, dried tangerine peel, fragrant leaves, star anise and cinnamon.

2. Wash the duck neck and cut it into sections.

3. Add a proper amount of water to the pot, add onion and ginger to boil, pour into the chicken neck to remove bloody impurities, remove and wash with warm water.

4. Heat a little oil in the pot, then add dried pepper, pepper, ginger and onion to stir fry.

5. Pour clean water, add 1 tbsp cooking wine, 3 tbsp light soy sauce, 2 tbsp dark soy sauce, and cook for 5 minutes.

6. Add the old marinade again.

7. Put the duck neck into the pot and bring it to a boil. Turn to the middle cover and stew for 30 minutes.

8. When the soup drops to normal, turn the fire to collect the soup.

9. Cool the salted duck neck and serve.