1, raw materials: bagged chilled duck neck 5000 grams, 400 grams of dried chili peppers, 15 grams of peppercorns, 200 grams of ginger, 150 grams of green onion knots, 100 grams of cooking wine, 1 gram of nitrate of salt, 300 grams of refined salt, 15 grams of monosodium glutamate (MSG), 5000 grams of fresh broth, 2000 grams of refined oil.

2, spices: star anise 20 grams, 20 grams of Sannai, 20 grams of cinnamon, 10 grams of cumin, 10 grams of fruits of grass, Wicker 50 grams, 40 grams of Angelica dahurica, 50 grams of vanilla, 25 grams of orange peel, 15 grams of Thyme, lemongrass 20 grams of licorice 10 grams of licorice, Gan Woi 3 grams of cloves 5 grams of sand nut 10 grams of cardamom 12 grams of Pai Wei 5 grams of grass, incense 10 grams of leaf, 50 grams of red yeast rice.

3, duck neck primary processing. Duck neck thawed, rinsed, add 50 grams of ginger, 50 grams of green onion section, 100 grams of refined salt and cooking wine, nitrate salt and mix well, marinate about 1-2 hours, take out, wash with water, and then blanch in a pot of boiling water, fish out and spare.

4, make spicy marinade. Dry chili pepper cut into knots, spices with water, slightly soaked, drained; red currant rice into the pot, add water 1, 200 grams of simmering excellent, and then slag, leaving the juice for use. Net pot on the fire, into the refined oil burned to 30% hot, into the dry chili pepper section, spices and the remaining ginger, onion section

5, a little fried, mixed into the fresh soup and red currant rice water, seasoned salt, monosodium glutamate boiled, and then changed to a small fire boiled for 2 hours, to the escape of the spicy flavor, flavor, that is, into the spicy marinade.

6, brine. Put the first processed duck neck into the boiling spicy marinade, brine with medium heat for about 30 minutes to turn off the fire, and then let the duck neck continue to soak in spicy marinade for 20 minutes, and then fished out to cool can be chopped and eaten.