Record, coot of flavour Wan Shengzhou.
With makings
| Duck neck | 2 jins 7 |
| Cooking wine | 50 grams |
| Unripe smoke | 30 grams |
| Often smoke | 20 grams |
| Rock candy | 15 grams |
| Salt | 10 grams |
| Clear water | 2 bowls |
| Ginger piece | 15 grams |
| Green | 1 |
| Cassia bark | 1, 2 10 grams |
| Chinese prickly ash | 10 grams |
| Chili works | 10 make an appointment with 5 grams |
The way that piquancy duck neck needs unlike week coot
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Duck neck is bought come together abluent, those who rip a neck to go up is adipose.
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Abluent hind the boiler below cold water.
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Boil go down hematic water, super-cooling river.
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Flavor part is washed, air moisture.
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The boiler below flavor explodes sweet.
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Soy part puts a bowl in smooth.
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Had piled up duck neck, enter sauce, clear water, flavor.
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Boil 30 minutes.
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Cool cool hind with last in bags is good, put cold storage tasty 3 hours left and right sides.
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With mop of kitchen paper towel dry water is divided (also can use fan blow dry) can leave eat.
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Like whole to eat.
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Like stump to eat.
