Finger-sucking chicken neck is a delicious food that can't be missed. This dish is rich in flavor and delicious. It can be used as a wine accompaniment or as a snack. There are many ways to suck your fingers. Here, I will introduce the authentic and homely practices of sucking your fingers for your reference. I hope everyone can easily make delicious finger sucking chicken necks.

common practice of sucking the chicken neck: wash the chicken neck and pile it into small pieces; Salted in advance with salt, cooking wine, sugar, fermented bean curd, cumin noodles and grains, soy sauce, monosodium glutamate and olive oil; Preheat the oven, put the pickled chicken neck flat on the tin foil of the baking tray, bake it up and down at 2 degrees for about 3 minutes, and turn it over once in the middle.

the second common way to suck your fingers on a chicken neck: chicken neck, garlic, ginger, onion, pepper, fennel, cinnamon and other spices you like, cooking wine, soy sauce, spiced powder, bean paste, garlic hot sauce, or sweet noodle sauce and other sauces you like. Chop a garlic, dice three large pieces of ginger, and shred two pieces of scallion about two inches long. Pepper, fennel, cinnamon and other spices you like are wrapped in gauze bags. Clean the chicken neck and remove the chicken skin. Boil a pot of boiling water and blanch the chicken neck to remove the blood.

put the oil in the pan. When the oil is slightly warm, add a teaspoon of pepper and pepper. Don't burn too much. Zanthoxylum bungeanum and pepper are darker in color, and the taste is squeezed out. Like I don't like too spicy, I pick them out together with pepper and pepper. If you are spicy, just pick out the pepper. Turn to high heat, add garlic, ginger and onion until fragrant, add chicken neck and stir fry until the whole body is dipped in oil. Then pour a spoonful of yellow wine. In an instant, pour the soy sauce, stir-fry for a while to completely color the chicken neck, and then add the bean paste, or garlic hot sauce, or sweet noodle sauce. In short, you like two spoonfuls of ginger with sweet, salty or spicy taste, and continue to stir-fry.