500g of Duck Neck

Sub Ingredients

3 tablespoons of salad oil

4 cloves of garlic

4 slices of ginger

1 tablespoon of Haitian signature bibimbap sauce

2 tablespoons of Laoganma Beef Chili Sauce

2 tablespoons of light soy sauce

1 tablespoon of Haitian Soya Bean Paste

Nine plums 3 pcs

Licorice olives 3 pcs

4 star anise

10g cinnamon

10g rock sugar

1000ml water

Steps to make private marinated duck necks

1. Ingredients: Ingredients: Main ingredient A: Duck necks 500g Seasoning B: 3 tablespoons of salad oil, 4 cloves of garlic, 4 slices of ginger Seasoning C: Haitian signature bibimbap sauce 1 tablespoon, Lao Gan Ma beef chili sauce 2 tablespoons, 2 tablespoons of soy sauce, Haitian soy sauce 1 tablespoon Seasoning D: Nine made plums 3, licorice olives 3, star anise 4, cinnamon 10 grams, 10 grams of rock sugar Other E: 1000 ml of water Remarks (about the ingredients of some of the rolly-poly): the taste of the taste of the crowd is always difficult to adjust the thing, so what I like, and may not be loved by all people, the taste of this is salty with sweet and spicy, if you like spicy some, you can add some dry chili by yourself.

2. Duck neck chopped into a suitable segmented, washed, and then blanched in a pot of boiling water for 5 minutes and then fished out, and then rinsed with cold water, so as to remove some of the fishy flavor.

3. Seasoning B in the garlic and ginger peeled, patted, finely chopped, the pot is hot, pour the oil, the garlic and ginger sautéed until golden brown out of flavor.

4. Add the sauce in Seasoning C and sauté until the sauce smells fragrant.

5. Put the processed duck neck into the out, stir fry a few times to make it evenly coated with the sauce.

6. Pour in water, the amount of water should be no more than the duck neck, the water should be added at once, the middle of the water will affect the flavor.

7. Prepare the seasoning D and put it into the pot in order.

8. Bring the ingredients to a boil.

9. Then transfer to the pot (if you do not have it, you can cook it directly in the pot, but be careful with the fire so that it does not burn dry) and cook on low heat for more than an hour.

10. Fish out the cooked duck necks and place them on a drying rack to allow the surface to air dry.

11. After the soup has cooled down (it's best if the soup doesn't curdle in winter), put the duck necks back in and let them soak overnight.

12. Remove from the pot and serve immediately, or place on a cooling rack to dry out the juices.

13. Tear and eat, super strong.

14.