650 grams of chilled duck neck washed and drained, salted for 15 minutes, then rinsed with water
Boil the water in the pot, add onion ginger, cooking wine, pour into the duck neck and simmer for 5 minutes.
Change the pot and add water 900ML to boil, and put in the material package (1 octagonal, 1 cassia, 1 grass, 2 fragrant leaves, 2 grams of clove, 5 grams of pepper, 5 grams of fennel, 10 grams of dried chili)
Add all the seasonings (6 grams of salt, 10 grams of sugar, 4 tablespoons of soy sauce, 2 tablespoons of soy sauce, 10 grams of cooking wine) and duck neck after drowning. Roll for 5 minutes and cook over medium heat for 15 to 20 minutes. Flameout
Remove the duck neck and let it dry naturally, then re-immerse it in the marinade. Determine the soaking time according to your taste. Remove and dry before serving.