Ingredients: duck neck1000g
Seasoning: 2 teaspoons of bean paste, 2 teaspoons of red oil bean paste, appropriate amount of onion and ginger, appropriate amount of fennel, 2 pieces of star anise, 2 pieces of cinnamon 1 segment, 2 pieces of angelica dahurica, 3 pieces of fragrant leaves, 6 dried peppers, appropriate amount of pepper, appropriate amount of soy sauce, appropriate amount of salt and appropriate amount of sugar.
Practice steps:
1, duck neck clean.
2. Put the cleaned duck neck into cold water to boil and force bleeding foam.
3, blanched duck neck cut into sections.
4. Put small seasonings such as fennel and pepper into the package.
5. Add 3 teaspoons of cooking wine to the bean paste and mix well.
6. Cool the oil in a hot pan, add onion ginger, star anise, cinnamon, etc. and stir-fry the fragrance. After stir-frying, add bean paste and red oil bean paste mixed with cooking wine. Stir-fry the sauce with low heat.
7. Add duck neck and water that does not pass the duck neck. Add soy sauce
8. Add salt and sugar (a little more sugar is delicious)
9. Turn the big fire to a small fire for 30 minutes.
10, bake for about 30 minutes, remove seasonings such as onion and ginger, and change to medium heat to collect juice.
1 1, until the soup is basically collected.