Name: Braised Spicy Duck Neck, Braised Chicken Leg, Braised Egg
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pieces Duck neck; Some Dried chili; Some shallot; 3 slices ginger; 3 slices Bay leaf; 1-2 pieces Cinnamon; Some star anise; Some pepper; 1/2 a spoon Soy sauce; Some salt; 6 pieces crystal sugar; 2 tablespoons Cooking Wine; 8 egg; 1 tablespoon Oyster sauce; 3 Chicken leg; Some Fennel; Some Thirteen incense

Braised Spicy Duck Neck, Braised Chicken Leg, Braised Egg

1. Put the duck necks and chicken legs in cold water, add cooking wine, green onions, and ginger, and cook until bleeding foam. Remove, wash, dry, and set aside

2. Peel the boiled eggs and cut them with a knife (convenient to taste) and set aside

3. Prepare dried chilies, spring onions, ginger, star anise, bay leaves, cumin, Chinese pepper, bean paste, and soybean paste (the more complete the seasoning, the better the taste)

4. Raise the pot and heat oil, add green onions, ginger, dried chili, bay leaves, star anise, bean paste, and soybean paste in sequence, and stir-fry until the flavor is released, then add the prepared duck necks and chicken drumsticks to stir-fry.

5. Pour water into the pot to submerge the chicken legs and duck necks, and add another bowl of water, because I will put eggs later, and put oyster sauce, cooking wine, light soy sauce, dark soy sauce, cumin, star anise, thirteen spices in the water, Turn the rock sugar to medium and low heat, put the prepared eggs in a pot, simmer for about an hour to taste the taste, put a proper amount of salt, and simmer it for half an hour. The braised spicy duck neck, chicken legs, and eggs are just fine!