Spicy Duck Neck, Comparable to The Signature Spicy Spicy Duck Neck
1.
Soak the duck neck for two or three hours to remove the blood, and add the cooking wine and ginger slices to the pot under cold water. Remove and rinse.
The duck neck is chopped into small sections.
I like ginger, I put a lot of it.
2.
Soak dried chilies, bay leaves, cinnamon, and star anise in water in advance.
Remove, pour in cold oil in a hot pan, add scallions, garlic and ginger slices, stir fry for a fragrance, and pour into duck necks.
3.
Add the various seasonings mentioned above, stir fry, and pour in the water for soaking the spices. High fire for five minutes, low fire for 20 minutes. The last five minutes to collect the juice.
4.
I didn't add soy sauce because it ran out. . . It's over~~~
If the color is dark, it can be added.
5.
If you donβt like it too spicy, you can put less pepper. If you have beer, you can put half a can of beer to taste better.
I'm too lazy to buy it~~~
6.
My parents complain about it, it's too spicy~~~
I think it's okay~~~
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