1. Put cold water into the cleaned duck neck, ginger slices, and cooking wine, boil it on high heat and simmer on medium heat for 5 minutes. Then take it out and soak it in cold water.
2. Put all the braised ingredients and duck neck in the rice cooker
3. Pour a bottle of Tsingtao beer just to cover the duck's neck. According to the standard cooking mode, our Midea rice cooker cooks for about 30 minutes.
4. After the rice cooker jumps, keep warm, and sometimes turn the duck neck. Cooking in a rice cooker is different from cooking in a gas stove, and there will be a lot of water left.
5. I put the delicious duck neck into a non-stick pan, poured it into a bowl of marinade and fry it over medium heat. You can put it in the refrigerator when it is cold, and it tastes better.
6.
The meat must be fried to make it firm.
The remaining marinade in the rice cooker can marinate edamame and eggs (the edamame is boiled and boiled for 10 minutes, and the egg is boiled for 5 minutes. Pick it up and put it in the marinade and boil it for 5 minutes and keep warm)
