Chicken neck

Chicken neck raw materials: fresh chicken neck, pepper, chopped pepper, pepper, onion, ginger, aniseed, cinnamon, fragrant leaves, liquor, salt, soy sauce and some unknown spices. Practice: 1. Wash the chicken neck. Put chopped onion and ginger in a big pot, pour more white wine and salt, put the washed chicken neck into it, mix well and marinate it overnight (it is better to use white wine, which is better than cooking wine). 2. The next day, put the salted neck in a boiling water pot, blanch the blood, take it out and rinse it. 3, another pot, pour oil, a lot of pepper, pepper. (More oil than cooking) Take out the fragrance and quickly add water to it. I once threw in all the peppers and prickly ash brought back from eating boiled fish. It seems that the pot is full of red, but the peppers are missing their necks. 4. Throw all kinds of spices in the pot. Add some white wine, soy sauce, several spoonfuls of chopped pepper, onion and ginger slices. Soy sauce should be moderate, it is best to use soy sauce and adjust the color. 5, then put the chicken neck into the fire to boil, taste salty, because the chopped pepper is very salty, and it has been salted at night, so be careful not to be too salty. Just lower the heat and cook more. The fire can be turned off in more than half an hour, and the chicken neck can be soaked in the soup after the fire is turned off. It is suggested that the juice be collected a little after the fire, so that the old soup can be preserved and poured back into the pot for use next time, but you have to fry some new peppers and add some new spices every time.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)