The secret recipe of spicy duck neck is better than Zhou Black Duck, so delicious that the bones are chewed

Spicy duck neck needs ingredients:

1000 grams of duck neck, 2 teaspoons of bean paste, 2 teaspoons of June fragrant bean paste, 2 green onions, 1 spoon of cooking wine, 1 piece of ginger, 2 star anise, a little cumin, 1 section of cinnamon, 2 pieces of angelica, 3 bay leaves, 6 dried chili peppers, an appropriate amount of Sichuan pepper, 1 spoon of dark soy sauce, a little sugar, an appropriate amount of salt

Spicy duck neck preparation steps:

1. Clean the fresh duck neck and put it in a pot, add an appropriate amount of water and 1 tablespoon of cooking wine to boil to remove the blood.

2. Let the blanched duck neck cool and cut it into 5 cm long pieces, and put it in a pot for later use.

3. Prepare sauces, Pixian bean paste, June fresh bean paste, Sichuan pepper, green pepper, green pepper, green onion ginger, dried chili, angelica, star anise, bay leaves, cumin, cinnamon and other seasonings and put them in a bowl for later use.

4. Use a gauze or seasoning bag to pack fennel, Sichuan pepper, and other small seasonings.

5. Then add 3 teaspoons of cooking wine to the bowl with bean paste, stir well and set aside.

6. After the pot is heated, add cold oil, then add star anise, cinnamon, green onion and ginger, angelica, bay leaves, dried chili peppers and other spices, and fry over low heat until fragrant.

7. Then add two kinds of bean paste, continue to stir-fry over low heat until fragrant, and stir-fry the red oil.

8. Then add an appropriate amount of water to the pot, and the amount of water should be submerged over the duck's neck. Then add dark soy sauce, salt, sugar and wrapped pepper fennel and other ingredients, bring to a boil over high heat, then turn to low heat and cook for half an hour.

9. After waiting for half an hour, pick up the seasoning, then change the low heat to medium heat, and dry the soup to get out of the pot.

Tips:

1. Don't fry the ingredients too much, so as not to fry the ingredients.

2. Wrap the fine spices in gauze, and it will be much more convenient to choose them in the end.