The chicken neck soaks in water, and one day, the blood is soaked out. Change 3-4 times during the water
Wash off the oil on the neck of the chicken and knead it into small pieces. A chicken neck will be cut into 4-5 sections. Put it in hot water, pour the cooking wine when the pot is opened, copy it out at the end of the month, and remove it for use.
Put the oil in the hot pot and put some oil on it. Add the pepper and stir-fry to remove the pepper. Then add the onion, ginger, garlic and a large amount of fragrant leaves, then pour the yoghurt into the Pixian bean paste, continue to stir fry over low heat, stir fry the red oil and pour into the chicken neck. Let the chicken neck be covered with bean paste. Add soy sauce, soy sauce, sugar seasoning. Pour boiling water into the chicken neck and simmer it over a small fire for about 30-40 minutes. Add salt (bean sauce is very salty, taste salty and then add salt), the fire is boiled, the juice is closed and the fire is closed (when the juice is collected, the bean paste is easy to simmer, and the appropriate amount is turned over).
A pot of salty and spicy chicken neck is ready, you can also not soup