6 duck necks, 1 jin of duck intestines, 1 jin of duck esophagus, 1 jin of duck feet, 2 jins of duck gizzards, 2 jins of green onion, ginger, and pepper, appropriate amount of pepper, bay leaves, and tangerine peel, appropriate amount of star anise, bay le
10 duck necks Hot pot base Ingredients Appropriate amount of cooking oil Appropriate amount of green onion and ginger Appropriate amount of rock sugar 4 to 5 cooking wine 2 spoons of star anise 2 bay leaves 1 piece of Sichuan pepper Appropriate amount of
1. Braise the duck neck. 2. Chop the duck neck into sections.
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