Braised chicken neck with potatoes

Overview

How to cook Braised chicken neck with potatoes at home

Boil water with onion and ginger cooking wine. When the water boils, add chicken neck and cook for 10 minutes. After cooking, take out the chicken neck, remove the fat and fascia, and chop into sections.
Cut potatoes into cubes.
Onions, ginger, dried chilies, aniseed.
Heat oil in a pan, sauté onion, ginger, dried chili and aniseed.
Add the chicken neck, stir-fry for about 1 minute, add 1 spoonful of sugar, and add a spoonful of cooking wine along the edge of the pot.
Fry the sugar until it becomes sticky and sticks to the chicken neck, then add the potatoes.
Stir the potatoes evenly and add a spoonful of Pixian bean paste.
Stir-fry the bean paste and add a spoonful of soybean paste.
Stir-fry again and add water to cover the ingredients. After the water boils, reduce the heat to medium-low and simmer, taste and season with salt. The soup needs to be salty to taste.
When the soup is thick, the potatoes are soft, and the chicken neck is cooked, you can turn off the heat and put it on a plate and sprinkle with chopped green onion.