1. Soak the duck neck in clean water for about two hours.
2. Duck neck cold water pot, put cooking wine, ginger slices, shallots;
3. Bring to a boil on high heat, remove any froth, and cook for two to three minutes.
4. Rinse to remove scum.
5. Pour into the pressure cooker, add enough water, add braised soy sauce, salt, five-spice powder, dried sea pepper, pepper, chicken essence;
6. Adjust the cooking file to suppress.
7. Remove the pressure after releasing the pressure, put it in a large bowl, add marinade, submerge and seal in the refrigerator for one day, and then take it out when eating.
