Say Goodbye to The Spicy Chicken Neck of Zhou Hei Ya Jiujiu Ya Neck (duck Neck)

Name: Say Goodbye to The Spicy Chicken Neck of Zhou Hei Ya Jiujiu Ya Neck (duck Neck)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2.5 kg-3 kg Duck neck; 2 tablespoons Cooking Wine; 1 bottle beer; 5-6 pieces Sliced ginger; Segment 2-4 Scallions; 1 package Spicy Crayfish Base; 1-2 tablespoons (optional) Soy sauce; a little salt; 1-2 tablespoons Sugar

by Snowball Meatballs

4.7 (1)

Favorite

5

Difficulty

Normal

Time

15m

Serving

2

🔥From then on, bid farewell to Zhou Hei Ya's duck neck... spicy chicken neck (duck neck), the method is really super super simple, anyone can make that kind of food, it can’t stop, it tastes both cold and hot, personally like to eat cold, and then With a bottle of cold beer, invincible 🍻‼ ️
There are four pots of braised in a row, every time they are swept away by everyone‼ ️You can choose chicken neck or duck neck for the ingredients. It doesn't matter, it depends on personal preference.

Ingredients

2.5 kg-3 kg Duck Neck
2 tablespoons Cooking Wine

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1 bottle Beer
5-6 pieces Sliced Ginger
Segment 2-4 Scallions
1 package Spicy Crayfish Base
1-2 tablespoons (optional) Soy Sauce

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a little Salt

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1-2 tablespoons Sugar

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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.