Seasoning: aniseed 1, dried shredded pepper 50g, prickly ash 50g, tsaoko 1, fennel 10g, clove 10g, cinnamon 1 segment, 3 slices of fragrant leaves and 3 pieces of light soy sauce.

Spoon, 2 tablespoons of soy sauce, 5 grams of salt, 5 grams of sugar.

Practice: 1, after the duck neck is washed.

2. Pour water into the pot. After the fire boils, put it into the duck neck, skim the floating foam after boiling, continue to cook for 1 min, take it out and drain.

3. Pour the oil into the wok and heat it over 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 the casserole 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. After cooking, take out the duck neck and air-dry it naturally for half an hour (soaking it later will taste better than soaking the duck neck directly).

6. The soup in the pot is cooled, and the duck neck is soaked in the soup again 12 hours.

7. Air-dry for half an hour, then take out and eat.