chilli duck neck

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1. Duck necks can be sold in the frozen area of the market, and they will be thawed first after buying them;

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2. Wash and cut into two pieces;

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3. Boil boiling water in the pot, blanch the chopped duck neck, skim off the floating foam, cook for a while, and then pick up;

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4. Pour the oil into the pan, add the chopped green onion and ginger sections after the oil is heated, stir-fry until the aroma is fragrant, add all the aniseed, dried peppers, pepper, tsao fruit, cinnamon and fragrant leaves, stir-fry for about 1 minute, pour in clear water, and then add salt, sugar, soy sauce, and soy sauce to bring to a boil. After boiling, add the blanched duck neck and bring to a boil again, and cook over medium heat for half an hour;

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5. After cooking, pick it out and place it on a baking net to air dry naturally for half an hour. Wen Yi learned this trick. It is said that the taste is better this way;

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6. Then put it back in the marinated pot and continue to soak for 12 hours, then take it out and air dry for half an hour (I haven't dried it yet when I took pictures, so I can't wait, heh heh).

1. In fact, it is not necessary to have all these stewed ingredients. You can just ask him to catch them when you go to the market to sell seasonings. If you tell him why, they usually know what to want. If you like spicy food, you can add more spicy food, but it's not good to eat it too spicy, hehe ~
2. The color when you cook it yourself will be lighter than that on the market. In fact, it doesn't matter. It's good as long as the taste is good. If you want to have a stronger color, add some red yeast to color.
3. The used marinated soup can be put in the refrigerator to freeze it, and can be used again next time. If the soup is not enough, add more water and seasonings.
4. The same stewing material can cook duck claws and duck wings, which taste equally good. No longer have to worry about excessive bacteria.