6 duck necks, sauce 1 serving, some dried peppers, appropriate amount of Chili noodles, appropriate amount of ginger and garlic slices, and appropriate amount of rock sugar.

2. Practice:

(1) Cut the duck neck and wash it.

(2) Boil in cold water for 5 minutes, remove and wash, and drain for later use.

(3) Prepare a small bowl, one scoop of soy sauce, one scoop of signature bibimbap sauce, two scoops of Laoganma hot sauce or beef hot sauce, two scoops of soy sauce and one scoop of cooking wine.

(4) Stir-fry the pepper granules in hot oil, stir-fry the ginger and garlic slices to give a fragrance, add three spoonfuls of pepper noodles, stir-fry the sauce just prepared to give a fragrance, and pour it into the duck neck to stir-fry for one minute.

(5) Add hot water until the duck neck doesn't pass, add star anise, cinnamon and dried pepper, add appropriate amount of rock sugar, and simmer for one hour.

(6) It's time to turn off the fire. Oil stains look good, but the pixels of the mobile phone can't shoot the luster seen by the naked eye.

(7) You can eat it directly or put it in a container for one night, which is more delicious.