How to make braised chicken neck that is both a snack and a meal

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  1. Remove excess oil from chicken neck, Chop it into small pieces with a knife, about three or four pieces, then put it into cold water to soak in the blood, which will also remove some of the fishy smell, then rinse it and set aside.

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  2. Add enough cold water to the pot and add chicken neck , the amount of water should cover the neck of the chicken, add cooking wine, green onion and ginger to remove the fishy smell, bring to a boil over high heat, remember not to cover the pot to help disperse the fishy smell.

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  3.After the water boils, remove the chicken neck and rinse it with cold water Clean, drain and set aside.Drain as much water as possible, otherwise oil will easily splash on the back.You can use kitchen paper to absorb it.

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  4. Prepare the seasonings as shown: scallions, ginger Slices, dried chilies, Sichuan peppercorns, peppercorns, cinnamon, star anise, bay leaves, cumin.If you don’t like spicy food, you can leave out the dried chilies.If you like it, add more for better taste.If you are picky about spices and are worried about eating them, you can put the spices in the food net.

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  5.Add an appropriate amount of vegetable oil to the pot and make it a little hot When the time comes, add a few pieces of rock sugar.The oil temperature should not be too high, otherwise the rock sugar will easily burn out.Stir-fry over low heat until the rock sugar melts.

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  6. Add the chicken neck and stir-fry evenly.This step It is just to fry the sugar color and make the color of the chicken neck better and brighter.

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  7. Stir well and add light soy sauce, dark soy sauce, Oyster sauce, stir fry evenly again.At this time, the chicken neck has a very beautiful color.

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  8.Pour in a can of beer and prepare it before adding of all the seasonings, stir evenly.

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  9. If the beer cannot cover the chicken neck, you can add it Add some hot water, cover with a lid, bring to a boil over high heat, then turn to low heat and simmer for 20-30 minutes.Adjust the time according to the amount of water.The chicken neck is easier to cook, and the longer it cooks, the more flavorful it will be.

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  10. When there is still some water in the pot, add appropriate amount Salt, continue to simmer for a while, and finally reduce the juice over high heat.The degree of juice reduction depends on your preference.I like it dry, so I don’t leave any soup at all.

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  11.The finished product comes out of the pot, with a perfect color, fragrance and flavor.A delicious dish to go with rice and wine, it is also a perfect snack for watching TV dramas.It has less fat and more bones, so it is not burdensome to eat.

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  12. Lazy people can also do more at a time, divided Freeze and store small portions, eat as you go, just beat them in the microwave.Although there is a difference in meat texture between chicken necks and duck necks, the chicken necks made in this way are absolutely delicious, and it is highly recommended to try them.