Invincible and delicious cold duck neck duck rack

Ingredients

Duckneck 2 kg

Duckstand 2 kg

Sichuanpepper 50 g

driedchilipepper 200 g

oldginger apiece

garlic two

whitesesameseeds appropriateamount

sugar aspoonful

pepper aspoonful

cuminpowder twospoons

thirteenspices aspoon

salt aspoonful

driedchilinoodles liketoeatspicyandputitatwill

oystersauce appropriateamount

Soak in cold water for later use: green peppercorns and red peppercorns are fine
Cut the dried chili peppers into thin strips, remove the seeds, and soak in water for later use
Braised duck rack in advance
Braised duck neck in advance
Heat the rapeseed oil and fry the duck neck duck rack in the pan, and fry it until there is no steam, and the meat is a little dry and more fragrant
Add soaked peppercorns, dried chilies, garlic and ginger slices and stir-fry until there is no steam
Stir-fry until there is no moisture and dry fragrance, add white sugar, cumin powder, thirteen spices, pepper, salt, oyster sauce, and continue to stir-fry
Stir-fry over low heat for 5 minutes, and the chili peppers at the moment are fragrant, fragrant but not spicy
Finally, sprinkle in white sesame seeds, take them out of the pot and enjoy the deliciousness, put them in a box and put them in the refrigerator to refrigerate, and the taste is even better