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Wash the neck of the duck, insert the bamboo stick first, then remove the duck feathers on the neck, and tie the opening at the end of the neck to spare.
Put the duck neck of the method 1 into the boiling water and simmer it and then pick it up.
Take the pot, add the red clam marinade and boil until it is boiled, then put it into the duck neck of the method 2, and change to a small fire for about 50 minutes and then turn off the flame.
Qingdao Lai Shuangxi duck neck, originally originated from Qingdao Shuangyuan Road, the practice is to soak the chilled high quality duck neck, wash it many times, remove impurities, put the old brine in the water and boil it with a fire, then continue with a small fire. Tanning for one hour, according to the process, control different heats, respectively, different Chinese herbal medicines. So marinated, the abundance of the duck neck itself is removed: spicy and delicious, salty with sweet, red and dazzling; and the beauty is all from the halogen material: Jingwu duck neck fragrance, twenty-eight plus old soup.