Spicy and DeliciousThighs of Duck NeckIngredients: duck necks, scallions,ginger,garlic,Szechuan peppercorns,dried chili peppers,bay leaves, a seasoning packet, yellow wine, dark soy sauce,soy saucebraising liquid,，candied sugarHow 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.