2. Wash duck neck with Xiaoyi Wen to remove fishy smell.
3. Take a clean basin, add spiced powder, ginger powder, salt and cooking wine and mix well.
4. Marinate the duck neck without fishy smell for at least five hours.
5. Put oil in the pot and heat it to 30% to 40% heat.
6. Add dried peppers (dried peppers can be cut into knots so that the spicy taste is easier to come out) and stir-fry the spicy taste.
7. Add pepper and stir fry
8. After the spicy stir-fry, pour the fried pepper and pepper into a large pot with oil.
9. Add water according to the number of duck necks and their respective tastes, and then put ginger, star anise, tri-naphthalene, tsaoko, clove, cinnamon, fennel and fragrant leaves into the pot.
10. Pour in soy sauce and soy sauce, salt and sugar and bring to a boil.
1 1. Cook on low fire for about 2 hours, and when the fragrance 4 overflows, it becomes a spicy marinade.
12. Cool the boiled brine.
13. Wash salted duck neck with running water.
14. Put it in a boiling pot and put it in water.
15. Take out the blood bubbles and wash them for later use.
16. Soak the duck neck in cold salt water for 2-3 hours to let the salt water taste first.
17. Then marinate the duck neck with medium fire for 20 minutes, turn off the fire, and let the duck neck continue to soak in spicy marinade for several hours, so that even if the soaked duck neck bites the bone, it will have a spicy taste to occupy your tongue.
18. The neck of the freshly salted duck is wet, so it tastes better when it is taken out to dry.