How to Cook Spicy Duck Neck Video

Spicy and Delicious Thighs of Duck Neck Ingredients: duck necks, scallions,ginger, garlic,Szechuan peppercorns, dried chili peppers,bay leaves, a seasoning packet, yellow wine, dark soy sauce, soy sauce braising liquid,，candied sugar How to Make Spicy and Delicious Duck Neck Thighs:

1. Clean 4-6 duck necks and prepare all seasonings. Cut the scallions into segments and ginger into slices.

2. Put the duck necks in a pot with cold water, add scallion, ginger, and garlic pieces to remove fishy smell, boil until cooked, then remove from heat.

3. Heat a wok, add oil, stir-fry Szechuan peppercorns and broken dried chili peppers until fragrant, followed by stir-frying the scallions, ginger, garlic, bay leaves until fragrant. Add enough water to the pot, bring it to a boil over high heat, then put in the boiled duck necks, add a little yellow wine for de-greasing, dark soy sauce, light soy sauce, braising liquid, and seasoning packet, as well as candied sugar. Boil over high heat until boiling, then reduce to medium-low heat, cover with lid, and simmer for 20-25 minutes.

4. After cooking the duck necks, let them soak in the pot for 3-4 hours.(The longer you soak, the better the flavor) Take out and let it air dry until cooled before slicing into small pieces. Place the blanched duck necks in the pot, add a little yellow rice wine to remove the fishy smell, dark soy sauce, light soy sauce, an appropriate amount of stock from the seasoned water, and a thirteen spice sachet, then add sugar cubes. Bring it to a boil over high heat, switch to medium-low heat after it boils, cover the pot, and cook for 20-25 minutes.

4. Cooked duck necks should be left in the pot to soak for 3-4 hours.(The longer the better for flavor absorption) Remove them to air-dry naturally until cooled, then cut into small pieces.