1. Wash chicken necks, cut green onion into sections, slice ginger, put oil in a pot to heat, add star anise and pepper to fragrant
2. Add scallions, ginger slices, and dried red chili to explode the aroma, add an appropriate amount of Pixian watercress, and fry the red oil
3. Put in the chicken necks with controlled moisture, stir fry evenly, add a little dark soy to color
4. Pour a little cooking wine, stir fry evenly, add enough water, the amount of water should be enough to cover the chicken neck
5. Add appropriate amount of salt, a little sugar to taste, and simmer until the soup thickens in the pot.
6. Don’t fish out the stewed chicken necks. Put the soup in a pot, marinate overnight, and then eat again. The taste is full
