500g of skinless duck neck

2 slices of ginger

5 cloves of garlic, 3 star anise, 1 grasshopper, 3 sprigs of allspice, a little bit of cooking wine, 1 small piece of cinnamon, 5g of cumin, 10g of dried chili peppers (cut into pieces), 20 peppercorns, 5g of sugar, salt, 5g of soya sauce, 30g of soy sauce, water, moderate amount of water

Procedure

1, 500g skinless duck neck with flowing water rinse, be sure to clean the lymph on the duck neck.

2, add the right amount of water and a little wine in the pot, duck neck cold water into the pot, and then boil the water over high heat, 5 minutes, go to the froth will be duck neck out.

3, fished out of the duck neck immediately put in ice water to wash, this is in order to wash away the duck neck on the remnants of the blood foam, but also can make the duck neck meat more firm.

4, the duck neck cut into 5cm small section spare.

5, the pot is hot, put a little cooking oil, put 2 pieces of ginger, 5 cloves of garlic, 3 star anise, 1 grass nuts, 1 small section of cinnamon, 5g cumin, 3 pieces of coriander, 10 grams of dried chili pepper (cut into segments), 20 peppercorns stir-fried over high heat.

6, then add the cut duck neck, continue to stir-fry evenly over high heat.

7, then add 30g of soy sauce, 5g of soy sauce, 5g of sugar, moderate salt, also stir-fry evenly over high heat.

8, add the right amount of water, not more than the duck neck can be, with high heat boil.

9, cover and then turn to small fire brine cooking 1 hour, the duck neck to cook until soft, and finally open the fire to collect the soup.

10, the duck neck out can be opened to eat.