Braised chicken neck

After blanching, rinse with cold water, drain and set aside

Blanch the chicken neck until it boils

Add an appropriate amount of water to the pot and bring to a boil to blanch the chicken neck

Blanch the chicken neck until it boils

After blanching, rinse with cold water, drain and set aside

Prepare chopped onions, ginger, garlic and peppercorns

Put the oil in the pot, add the peppercorns and aniseed and fry until fragrant

Then add onion, ginger and garlic

Add sugar, cooking wine, and fresh soy sauce to taste

After the flavor is infused, add the chicken neck

Quickly stir-fry the chicken neck over high heat to quickly absorb the flavor

After the chicken neck is fried and changes color, add water and start to stew

Simmer over high heat for about 20 minutes, add salt and continue to simmer over low heat for 15 minutes. Finally, when the soup has no chance to simmer, add MSG to freshen it up and reduce the juice. Due to some temporary matters, it was not taken out of the pot

Place lettuce on the plate for garnish, and add chicken neck for even better effect

The taste of braised chicken neck is particularly mellow. It’s a pity that the elderly can’t eat spicy food. It would be perfect if we don’t add red pepper

I feel that this plate of braised chicken neck is very festive and full of blessings and good luck!

Overview

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Ingredients

Steps