To make spicy chicken neck, skinless chicken neck, dark soy sauce, cooking wine, rock sugar, green onion, ginger, dried chili pepper, chili powder, Sichuan peppercorns, aniseed, wash the chicken neck and add water to the pot Boil the next half of the green onion and ginger segments, blanch the chicken neck slightly to remove blood and other impurities, and then wash it in warm water. If the chicken neck is very long, you can cut it into smaller pieces after blanching, which is also convenient. Delicious. Add base oil to the wok, heat it up, add dried chili peppers and Sichuan peppercorns and saute until fragrant; turn to medium heat, add the previously blanched chicken neck and stir-fry quickly, add 1 spoon of cooking wine, 2 spoons of dark soy sauce, 3-4 pieces Stir-fry the rock sugar until the rock sugar has basically melted, add water to cover the chicken neck, add the other half of the green onions, ginger segments, 2 tablespoons of salt, and aniseed, bring to a boil over high heat, then turn to medium heat and slowly add in the flavor; like this Cook for about 8 minutes. After the water has dried up, if you like spicy food, add 1-2 spoons of chili noodles and mix well. Turn off the heat and let the chicken neck soak in the soup to fully absorb the flavor again.