Simple version of spicy duck neck

raw material:

Duck neck 1 kg, pork stick bone 1 kg, native chicken 5 00 g.

seasoning:

Ginger slices, chopped green onion 100 grams each, dried chili pepper 50 grams, Yamana 10 grams, star anise 10 grams, Peppercorns 15 grams, grass fruits 5 grams, cumin 5 grams, sugar 50 grams, pepper powder 10 grams, fragrant leaves 5 grams, salt 45 grams, cooking wine 30 grams, sesame oil 10 grams.

Preparation Method:

(1) Crush the stick bones, cut the chicken into large pieces and rinse the water, rinse it with cool water, put it in a soup pot and add 8 kg of water, bring it to a boil over high heat, beat the foam, turn the heat to low and simmer for 2 hours, remove the slag, add 50 grams of ginger onion, dried pepper, peppercorns, sugar color, 5 grams of salt, 15 grams of cooking wine, pepper to adjust the taste, soak all kinds of spices in boiling water for 5 minutes, drain the water, wrap it in gauze into a spice package, put it into the pot and simmer for 2 hours to become brine.

(2) Use 40 grams of salt, 50 grams of ginger shallots, 15 grams of cooking wine to taste the duck neck for 30 minutes, remove the ginger shallots, put them in a pot of cold water to remove the blood water, put them into the meat water for 40 minutes, remove from the heat, soak for 30 minutes, get out of the pot, brush with sesame oil and serve.