Say Goodbye to The Spicy Chicken Neck of Zhou Hei Ya Jiujiu Ya Neck (duck Neck)
1.
After the chicken neck is thawed, wash it and blanch it in a pot under cold water. Add 2 slices of ginger and a little cooking wine. After the pot is boiled, remove the foam, remove it, and rinse with cold water for later use.
2.
Cut the chicken neck, 1 chicken neck can be cut into 3-4 sections, and then rinse with cold water.
3.
In a separate oil pan, add ginger slices to stir up the aroma, add the chicken neck section, and stir fry. You can add 1 tablespoon of light soy sauce to it or not.
4.
Add the spicy crayfish base material, the spicy crayfish base material is more numb, not the kind of raw and spicy, the taste is numb and fragrant, especially good, add appropriate amount of sugar, continue to stir fry.
5.
Stir-fry evenly, each section is covered with hot and spicy bottoming
6.
Stir-fry evenly, add beer, green onion and remaining ginger slices. After the high heat is boiled, turn to medium and low heat, slurping for 40-50 minutes. You can taste the saltiness in the middle, and then add an appropriate amount of salt.
7.
If the beer is in a small can, you need to add some water, or the broth from the chicken neck that has just been blanched. If the froth is clean, add broth.
8.
The amount of beer and soup is better than the chicken neck. If the beer is 500ml, there is no need to put broth or water.
9.
After simmering for 40-50 minutes, turn to high heat to collect the sauce, and the spicy chicken neck (duck neck) is ready!
10.
Open a bottle of cold beer, get up and get up‼ ️