Composition of Sichuan brine

Auxiliary brine: 1 bag, pepper 30g, dried pepper 10, cooking wine, soy sauce 50ml, rock sugar 30g, and salt.

1, prepare all the ingredients.

2. Wash the chicken neck, put cold water in the pot, add onion and ginger cooking wine, boil and remove.

3. Stir-fry dried chilies on low heat for later use.

4, marinade wrapped, onion ginger, fried pepper and pepper into the pot, and then add the right amount of pure water.

5. Add cooking wine and soy sauce. soy

6. Add rock sugar marinade and cook for 10 minute to give off fragrance.

7. Cook the chicken neck in the marinade for 10 minute, add salt to taste, and then turn off the fire.

8. Cover the pot and simmer for about 20 minutes, then cook for 15 minutes.

9, chicken neck color can be turned off, chicken neck can be soaked in marinade.

10, finished product.