3 kg duck neck, pepper powder (2 tablespoons), pepper powder (2 tablespoons), Pixian bean paste, star anise, tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, dried peppers (6), pepper granules (20), soy sauce (color selection) and oyster sauce.

Method:

1. brine manufacturing:

Heat the oil in the pan, add dried Chili, pepper, ginger and garlic, stir-fry until fragrant, and then add the stock; Star anise, tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, dark soy sauce, light soy sauce, oyster sauce, salt and sugar, turn to high fire to boil the whole brine soup, and turn to low fire 1 hour, when the fragrance overflows, the brine is ready.

Boiling brine first is called D, because the meat of duck head is tender and tasty, so it needs to be chewed with a little effort. However, if it is cooked for a short time (for example, duck head and brine are cooked together), the taste will not enter, and if it is cooked in brine for too long, it will rot easily, so brine needs to be eaten first.