1. Clean chicken neck
2. Put the processed chicken neck into a pot of cold water, add green onion, ginger, a small handful of Chinese pepper, and cooking wine to boil and blanch the water (mainly to remove blood foam and impurities, and you can also deodorize the chicken.)
3. Remove the blanched chicken neck and cut into sections
4. Prepare seasonings, pepper, sesame pepper, dried chili, cumin, cinnamon, angelica, bay leaf, star anise, rock sugar
5. Put a little oil in the pot and stir-fry all the seasonings over low heat to create a fragrance.
6. Put in the blanched chicken neck, add dark soy sauce and light soy sauce.
7. Stir fry and color
8. Add warm water that is no more than the chicken neck, add salt, bring to a boil on high heat, and simmer for 30 minutes on low heat.
9. Simmer for about 30 minutes. The neck of the chicken is soft and rotten, and the broth is almost completely collected on high heat. Sprinkle with a handful of cooked sesame seeds.
10. Stir-fry again
