1. Wash the duck neck and peel it;
2. Cut the duck neck into 3cm length, marinate it with salt and cooking wine;
3. Boil the water, add the duck neck and cook for 1 minute, remove and drain the water;
4. Add an appropriate amount of water, add star anise, sand ginger, bay leaves, cinnamon, ginger, tangerine peel, red dates and boil for 3 minutes;
5. Put the duck neck in a small fire boil for 20 minutes;
6. Put the boiled duck neck and soup into a large fresh-keeping bowl, soak for 3 hours; PS: Put it in the refrigerator when it is hot
7. Heat the pan, pour oil, add chili, minced garlic, shredded ginger, and stir-fry the aroma;
8. Add duck neck, a spoonful of water, cooking wine and simmer;
9. Add salt, soy sauce, and cumin powder, stir fry evenly to collect the juice.
Tips:1. If the duck neck can't be peeled, ask the seller to help peel it when you buy it;
2. Lo-mei can be bought in packaging, or you can adjust it yourself;
3. Chili peppers can be selected according to their own level of eating;
4. Duck necks cooked in brine should be soaked for more than 3 hours before they are tasty;
5. If you cook too much, you can put it in the refrigerator and eat it at any time.
