Braised snacks

Overview

A must-have snack for watching dramas at home in winter. This braised sauce is bright red in color and delicious.

Soak the chicken neck in cold water to remove blood and remove lymph and excess fat. Pour cold water into the pot, add ginger slices and cooking wine, bring to a boil over high heat, skim off the foam, remove and set aside.
Add a little oil to the wok, add about 40g of rock sugar, and stir-fry over medium-low heat until it bubbles.
Add a bowl of water to achieve caramel color. Oil and sugar juice will splash out when adding water, so be careful to take precautions.
Add 2-3 pounds of water and caramel color to a stainless steel pot, add 15g of chili peppers, 10g of Sichuan peppercorns, and 100g of cooking oil. After boiling, continue to cook for 15 minutes to bring out the spicy flavor.
Add 25g salt, appropriate amount of chicken essence, monosodium glutamate, 40g light soy sauce, 15g dark soy sauce and braised pork packet. The color of the stewed soup should be darker red and black, and the taste should be salty, so that the stewed meat will be colored and tasty. After the stew comes to a boil, continue cooking for 5 minutes.
Add the blanched chicken necks, bring the pot to a boil, then reduce the heat to medium-low and marinate for 30 minutes. During the marinating process, the stewed soup should always be kept in a slightly boiling state.
Turn off the heat and soak in brine for about 2 hours.
After marinating the meat, you can marinate all kinds of vegetables you like.