Duck neck is definitely Wuhan people’s new contribution to Chinese cuisine. Wuhan people like to eat duck neck because it has a strong flavor and endless aftertaste. Duck neck itself is tasteless, so it would be a pity to discard it. But after carefully cooking it with dozens of pure natural spices such as red pepper, Sichuan peppercorns, and star anise, it is completely different. Then it is chopped into sections, just big enough to rotate freely in the mouth.

Private braised duck neck

Ingredients: 500 grams of duck neck

Accessories: 3 tablespoons of salad oil

4 cloves of garlic, ginger 4 slices, 1 tbsp Haitian signature bibimbap sauce, 2 tbsp Laoganma beef hot sauce, 2 tbsp light soy sauce, 1 tbsp Haitian soybean paste, 3 Jiuzhihua plums, 3 licorice olives, 4 star anise, 10g cinnamon, 10 grams of rock sugar, 1000 ml of water

Steps to make braised duck neck in a private house

1. Ingredients: Ingredients A: 500 grams of duck neck Seasoning B: 3 tablespoons of salad oil, garlic 4 cloves, 4 slices of ginger Seasoning C: 1 tablespoon Haitian signature bibimbap sauce, 2 tablespoons Laoganma beef hot sauce, 2 tablespoons light soy sauce, 1 tablespoon Haitian soybean paste Seasoning D: 3 Jiuzhihua plums, 3 licorice olives, 4 star anise, 10g cinnamon, 10g rock sugar Others E: 1000ml water The taste is always difficult to adjust, so what I like may not be loved by everyone. This taste is salty and sweet, if you like spicy For some, you can add some dried chili peppers yourself.

2. Cut the duck neck into suitable sections, wash it, blanch it in a pot of boiling water for 5 minutes, take it out, and rinse it with cold water to remove some fishy smell.

3. Peel, smash and chop the garlic and ginger in Seasoning B. Heat the pot, pour in oil, and stir-fry the garlic and ginger until golden and fragrant.

4. Add the sauce in Seasoning C and stir-fry briefly until the aroma of the sauce comes out.

5. Put the processed duck neck in and out, stir-fry a few times to coat evenly with the sauce.

6. Pour in water. The amount of water should cover the duck's neck. Add enough water at one time. Adding water in the middle will affect the taste.

7. Prepare seasoning D and put it into the pot one by one.

8. Bring the ingredients to a boil.

9. Then transfer it to the pot (if not, just cook it directly in the pot, but pay attention to the heat to avoid drying it out), and cook on low heat for more than an hour.

10. Take out the cooked duck neck and place it on the drying rack to dry the surface.

11. After the soup has cooled down (it is best not to condense the soup in winter), put the duck neck in again and soak it overnight. After that

12. Take it out and eat immediately, or place it on the drying rack to dry the juice on the surface.

13. Tear it apart and eat it, it’s super tasty.