1. Soak the duck’s neck in clean water for about 3 hours, pull out the blood, and then wipe off the water.
2. Add scallions, ginger, cooking wine and a spoonful of salt to marinate for 2 hours to give the duck neck a bottom taste and at the same time to remove the fishy taste.
3. Boil the marinated duck neck in a pot of cold water, boil for 2 minutes
4. Take out the duck neck and wash it with clean water
5. Add cooking oil to the pot, then add green onion and ginger until fragrant
6. Stir-fry the green onion and ginger until fragrant, add bay leaves, dried chili, star anise, and Chinese pepper to fry the fragrant
7. Put the duck neck in the pot
8. Add appropriate amount of water, hot water is the best, just pass the duck neck
9. Then 3 spoons of chicken soy sauce and 2 spoons of light soy sauce will bring the water to a boil
10. Cover the pot, leave a small gap, and continue to simmer for about 40 minutes on medium and low heat.
11. After the duck neck is simmered, soak it in the soup for about 2 hours, then the duck neck can be thoroughly flavored
Tips:The specific cooking details can be watched in my video, if you don’t understand, please leave a message in the comment area at any time
