500g duck neck, appropriate amount of sugar, appropriate amount of water, 5g onion, 5g ginger, 5g garlic, appropriate amount of dried pepper, 3g pepper, appropriate amount of broth, 1 gravy bag, 5g cooking wine, 5g soy sauce, appropriate amount of salt and 2g chicken essence.

Practice of Jason Wu Duck Neck:

1. Wash and blanch the duck neck.

2, cold and supercooled oil, stir-fry sugar.

3. When the sugar turns from red to black, pour in water and mix well for later use.

4. Stir-fry onion, ginger and garlic.

5. Add dried peppers and stir fry them.

6. Add broth, marinade bag, cooking wine, soy sauce and sugar to boil.

7. Add salt and chicken essence to taste.

8. Put the duck neck, bring it to a boil, cover it with a lid, and cook for 20 minutes on medium heat.

9. Soak the salted duck neck in the soup for more than 2 hours.

10, take out, dry and cut into sections.