Spicy Duck Neck

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step 1
Put 800g duck necks, 800g water, 10g ginger slices, 10g bundled scallion, and 10g cooking wine into the mixing bowl
step 2
Put on the measuring cup, blanch the duck necks at 8min/100℃/BREV1, and then clean the mixing bowl
step 3
Put 20g oil, 10g ginger slices, 20g segmented scallion, and 10g Capsicum frutescens into the mixing bowl
step 4
Add 5g green Chinese prickly ash, 5g red Chinese prickly ash, 10g dried chilli, and 25g broad bean paste
step 5
Put on the measuring cup, and stir-fry the ingredients at 3min/120℃/BREV1
step 6
Add the blanched duck necks, 1 cinnamon bark segment, 2 mycia leaves, 2 star anises, and 1 teaspoon of cumin seeds
step 7
Add 40g white sugar, 500g beer, 20g dark soy sauce, 30g light soy sauce, and 1 teaspoon of salt
step 8
Put on the measuring cup, and cook the ingredients at 30min/120℃/BREV1
step 9
Take out the cooked duck necks, drizzle 20g chili oil and 20g chili oil, sprinkle an appropriate amount of cooked white sesame seeds, and mix them uniformly Ready for enjoyment