1. Wash the chicken neck and scrape off the fat and glands with a knife.
2. Slice the onion, ginger, garlic and onion for use.
3. Fry the pan with a little oil, add star anise, garlic slices, onion, green onion, ginger slices in turn, and stir fry.
4. Add cold water, no more than chicken necks. Add cooking wine, pepper powder, soy sauce, dark soy sauce, salt, sugar, and vinegar in water and mix well.
5. Stew in a pot over medium heat. Flip it from time to time. At this time, wash the potatoes, peel and cut into pieces.
6. In about ten minutes, when half of the soup is left, add the cut potato pieces.
7. Simmer it over a low heat, and the soup can be cooked out when the soup is almost finished.
Tips:1. Those who like carrots can also add it.
2. Home-made savoury taste, the soup can also be left a little bit more bibimbap to eat.
3. Use a knife to scrape the fat and glands on the chicken neck. That stuff is bad for your health.
