1. The chicken neck is soaked in cold water to remove the blood and remove the lymph and excess fat. Add ginger slices and cooking wine to a pot under cold water. After boiling over high heat, skim off the foam and remove it for use.
2. Add a little oil to the wok, add about 40g of rock sugar, stir fry over medium-low heat until frothy.
3. Add in a bowl of water to form a caramel color. Oil and sugar juice will splash out when adding water, so be careful.
4. Add 2-3 kg of water and caramel color to a stainless steel pot, add 15g of chili, 10g of Chinese pepper, and 100g of edible oil. After boiling, continue to boil for 15 minutes to bring out the spicy flavor.
5. Add 25g salt, appropriate amount of chicken essence, monosodium glutamate, 40g light soy sauce, 15g dark soy sauce and braised pork bag. The color of the stewed soup should be darker red and black, and the taste will be a little saltier, so that the stewed meat will be colored and tasty. After the stew is boiled, continue to cook for 5 minutes.
6. Add the blanched chicken neck, bring to a boil and marinate for 30 minutes on medium-low heat. During the braising process, the braised soup should always be kept in a slightly boiling state.
7. After turning off the heat, soak in the stewed soup for about 2 hours.
8. After marinating the meat, you can marinate all kinds of vegetables you like.
Tips:It is best to use a stainless steel pot, because the iron pot will oxidize during the cooking process, and the cooked things will turn black and affect the color.
If you change it to duck neck, you need to marinate for seven to eighty minutes, and the time to make it needs to be longer.
It is best to marinate the fat-rich meat first, and then marinate the vegetables, so that the weak vegetables will be more fragrant after they absorb the fat from the meat.
In the stewed soup, a pot of stewed eggs is marinated at the end, and it tastes good if it is soaked overnight.
