1. Soak chicken necks in water for half an hour with cooking wine.
2. Put water in the pot, add chicken neck and green onion and ginger slices, boil off the foam. Remove the chicken neck and set aside.
3. Prepare spices.
4. Pour the oil into the wok, add the scallion and ginger after the oil is 50% hot, and fry the aroma. Add the spices and sauté until fragrant.
5. Pour hot water. The amount of hot water depends on the amount of chicken necks, and should be at least 5 cm below the chicken necks.
6. Pour the stewed soup into a casserole, add chicken necks, dark soy sauce, salt and sugar, bring to a boil, turn to low heat and cook until it tastes and changes color.
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