Invincible and delicious cold duck neck duck rack

Cooking Instructions

1. Soak in cold water for later use: green peppercorns and red peppercorns are fine

   

2. Cut the dried chili peppers into thin strips, remove the seeds, and soak in water for later use

   

3. Braised duck rack in advance

   

4. Braised duck neck in advance

   

5. 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

   

6. Add soaked peppercorns, dried chilies, garlic and ginger slices and stir-fry until there is no steam

   

7. 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

   

8. Stir-fry over low heat for 5 minutes, and the chili peppers at the moment are fragrant, fragrant but not spicy

   

9. 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