1. Roll the chicken neck into three sections, wash and set aside
2. Boil a pot under cold water for 5 minutes to remove peculiar smell and blood
3. Remove and rinse, drain and set aside
4. Cut green onion and ginger, prepare star anise, pepper, cinnamon and bay leaves
5. Add peanut oil to the wok, add white sugar, and stir-fry into a sugar color on low heat
6. Add the chicken neck and stir fry for color
7. Add green onion, ginger and all spices and stir fry until fragrant
8. Cook the cooking wine to get rid of fishy, continue to stir fry for 1 minute
9. Add boiled water to the chicken neck
10. Add a little to pump the color
11. Add salt to taste, simmer over medium heat for 20 minutes
12.
Finally, use high heat to collect the juice, and all the soup must be dried so that it completely covers the surface of the chicken neck.
Put it out of the pot and garnish with coriander.
Tips:1. The chicken neck must be blanched, otherwise it will be very fishy;
2. To fry the sugar color, master the heat, don't fry it;
3. The juice must be collected thoroughly.
