Spicy Duck Neck

Thoroughly clean the Duck necks, removing any excess fat or skin. Bring a large pot of water to a boil, add the Duck necks, and blanch for 5 minutes to remove impurities. Drain and rinse the Duck necks under cold water.

Heat the Vegetable oil in a large wok or heavy-bottomed pot over medium heat. Add the sliced Ginger, chopped Scallions, and smashed Garlic, stir-frying until fragrant, about 2 minutes.

Add the Doubanjiang to the wok and stir-fry for 1-2 minutes until the oil turns red and fragrant.