Cooking Steps

1. 

   Step1:Soak duck neck in cold water for more than two hours. Soak it in blood. Pull it out.

2. 

   Step2:Put it in the pot. Put in the old soy sauce, star anise, cinnamon, prickly ash, gingerbread and salt. Turn to a small heat and cook for 30 minutes. Turn off the heat.

3. 

   Step3:Don't move after turning off the fire. Until the duck neck cools. Remove the duck neck.

4. 

   Step4:Take an excellent big iron pot. Spread the tin paper. Put two spoonfuls of sugar and a handful of prickly ash.

5. 

   Step5:Cover the drawer. Put the duck neck on the drawer.

6. 

   Step6:Turn on the range hood. Turn on the fire. Turn off the fire when you see a slight smoke coming out. Turn off the fire for 1 minute. 3 minutes later, open the cover. Observe the color level. If it is not enough, continue firing.

7. 

   Step7:The smoked duck neck is red and bright.

8. 

   Step8:Don't waste the brine of marinated duck neck. Wash the quail eggshells and put them in. Boil in high heat. Cook in low heat for 20 minutes. Turn off the heat.

9. 

   Step9:Turn off the fire and scoop out quail eggs with a large spoon. Buy one and break it with a spoon. Then put it in the pot. The longer you soak in the brine, the better quail eggs taste.

10. 

    Step10:Finished product.