Dry pot spicy chicken neck

Overview

It will hit your sense of taste and your mouth will be filled with numbness and spicy food, leaving you with endless aftertaste

Add an appropriate amount of water to the pot and bring to a boil. Wash the chicken neck, put it into the boiling water, simmer the fat, then take it out and let it cool (put it in cold water and pull it out)
Slice the ginger, smash the garlic, then add an appropriate amount of salt, monosodium glutamate, cooking wine, dark soy sauce, oil, ginger slices, garlic and bay leaves to the cooled chicken neck. Stir in and marinate for 3 to 5 minutes
Add an appropriate amount of peanut oil to the pan, {not too much, just enough to cover the bottom of the pan}. When the oil temperature is 70% hot, add chili peppers (chili peppers can be cut), Sichuan peppercorns, and cinnamon, stir-fry until fragrant.
Lower the heat, put the marinated chicken neck into the pot and fry for 5 minutes on both sides. Then pour the marinated chicken neck into the pot and stir-fry with the chicken neck for a few minutes.
While the chicken neck is being stir-fried, if you want the color to be darker, drizzle a small amount of dark soy sauce. Stir fry evenly. After the chicken neck is stir-fried, turn up the heat to reduce the juice.
Remove from pan and plate. Delicious spicy chicken neck is ready. Numb, spicy, chewy, and delicious as grilled~