1. Rinse the duck neck and place it in a bowl.
2. Add 150ML of water, stir evenly sliced ginger and duck neck, put it in a pressure cooker and steam for 15 minutes. (If you want the duck neck to have a five-scent or spicy taste, you can add dried chili or star anise cinnamon when steaming)
3. Use chopsticks to remove the duck neck and place it on the plate.
4. Don't take out the ginger, save the juice for later use.
5. Heat up a pot and put 50ml oil to cook 70% of the heat and let the duck neck burst until it turns slightly yellow and remove it.
6. Leave the bottom oil in the pot and put 50 grams of sugar to dissolve it until the water is bronzed. Pour into the duck neck and coat it with sugar.
7. Add the previous steaming juice and cook for 8 minutes and then add 30ML vinegar to continue cooking.
8. The soup can be out of the pot after a few drops of sesame oil.
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