1. Clean the duck neck
2. Treat the clean duck neck and boil it in cold water to force bleeding.
3. Cut the blanched duck neck into sections
4. Seasoning needed: Pixian bean paste, June fresh bean paste, Chinese pepper, green pepper, green onion ginger, dried chili, Angelica dahurica, star anise, bay leaf, cumin, cinnamon and other seasonings.
5. Put small seasonings such as fennel and Chinese pepper in the bag.
6. Add 3 teaspoons of cooking wine to the bean paste, mix well
7. Heat the pan with cold oil, add green onion, ginger, star anise, cinnamon, and other seasonings to fry to create a fragrance
8. After frying the aroma, put in the bean paste and red bean paste mixed with cooking wine. Stir-fry the sauce over low heat to give the flavor of sauce.
9. Add the duck neck and the water that is no more than the duck neck.
10. Join soy sauce
11. Add salt and sugar (a little more sugar is delicious)
12. Turn the high heat to a boil and turn to a low heat for 30 minutes.
13. Bake for about 30 minutes, remove the onion and ginger and other seasonings, and change the sauce to medium heat.
14. Until the soup is basically collected.
