1. Boil the chicken neck with water to remove the blood water, add salt, dark soy sauce, green onion, aniseed and other braised chicken necks in a wok.
2. Put an appropriate amount of brown sugar in the pot, so that it can spread the bottom is OK. I have to say that I didn’t put kitchen paper, but the pot is not easy to clean after finishing. You can put a piece of kitchen paper on the bottom of the pot and then put the sugar. So good
3. Put on the curtain
4. Put the braised chicken neck on the curtain
5. Cover the pot and turn on the fire
6. When the whole pot is full of smoke, turn off the heat, do not open the lid in a hurry, and then open the lid when the smoke is gone
7. Take it out of the pot and let it cool, it must be cool, or the taste is wet, you can eat it after it is cold
