Formula: duck neck: 1000g, bean paste: 2 teaspoons, onion, ginger: appropriate amount, fennel: appropriate amount, star anise: 2 pieces, cinnamon: 1 piece, angelica dahurica: 2 pieces, fragrant leaves: 3 pieces, dried pepper: appropriate amount, soy sauce:.

Exercise:

1. Wash the duck neck with clean water.

2. Pour water into the pot and put the duck neck in to boil.

3. Take out the duck neck and cut it into sections for later use.

4. Put fennel, pepper and other small seasonings into the bag.

5. Add 3 teaspoons of cooking wine to the bean paste and mix well.

6. Put oil in a hot pan and cool, add onion ginger, star anise, cinnamon and prepared bean paste, and stir-fry over low heat for fragrance.

7. Put the duck neck and a proper amount of water, and the water should not pass the duck neck.

8. Add soy sauce.

9. Add salt and sugar.

10, bring the fire to a boil, and turn it down for 30 minutes.

1 1, after 30 minutes, take out the seasonings such as onion and ginger, and collect the juice on medium heat.

12, until the soup is dry, then serve.