Take out the duck neck and cool the water in the water.
Put all the spices (except the rock sugar) into the pot, add a bowl of water, soak for 10 minutes, then heat it on low heat. When the soup is quickly dried, add a little oil. (Don't worry about the oil temperature rise. Splashes are everywhere, because we are the first to put the water, then put the oil)
Put the seasoning oil into a scent, add the onion, ginger and garlic, stir fry, then add cooking wine, soy sauce, soy sauce, hot water, duck neck, rock sugar
You can cook in the whole process, and cook until the soup is thick. You can easily poke the duck neck with chopsticks.
Remove the duck neck and put it into the dish to cool it and cut it into small pieces. (If you like to eat spicy and spicy, you can put more pepper and pepper, or you can apply a little pepper oil on the duck neck after the pot.)