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The practice of dry pot duck head/duck lips

Chengdu special store

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Dry pot duck head is spicy and suitable for all ages, removing dampness and appetizing. It is edible all year round, regulating qi, soothing blood and nourishing, and is deeply loved by the public because of its health and delicious taste. The spicy duck head in the griddle of this cuisine is made of high-quality lake duck, which is marinated with secret ingredients in advance and supplemented with special spicy ingredients. Sichuan cuisine is mellow in flavor, spicy and crispy at the entrance, and has a long aftertaste. It is the first choice for dining, drinking and reunion.

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Tool raw materials: duck head 12 accessories: ginger slices 11; 12 pieces of garlic, pepper noodles (three needles and one spoon), dried pepper segments (appropriate amount), pepper noodles (three needles and one spoon), 1.35 Liang of sugar, special dry pot spicy sauce (half a spoon of fried rice), and special dry pot red oil (1.5 spoon of fried rice) to buy duck heads, you can go to some large supermarkets or near freezing plants. There is no ordinary vegetable market.

how to dry the duck head step by step

1

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Take out the frozen duck head and put it in warm water to thaw naturally.

2

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Cut the thawed duck head in half, soak it in clear water and wash it to remove blood.

3

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Soak in water to remove the floating foam, remove the duck head, wash it, and marinate it in the prepared marinated soup. Here, the marinated formula is:

Vetiver grass, fragrant rapeseed, star anise, dried tangerine peel, galangal, pepper, honeysuckle, codonopsis pilosula, fragrant leaves, fennel and dried red pepper; Dried red pepper segments, Rhizoma Kaempferiae, Cortex Cinnamomi Japonici, Flos Caryophylli, Radix Glycyrrhizae, Radix Angelicae Dahuricae, Fructus Siraitiae Grosvenorii, scallop, Ramulus Cinnamomi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, Bulbus Allii Cepae, Bulbus Allii Cepae, celery and fresh green pepper. If you feel trouble, you can go to the supermarket to buy "home-cooked brine"

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In the process of marinating duck heads, we make spices.

chop the onion slices (5 Liang), the scallion festival (5 Liang), the shallot festival (5 Liang), the celery festival (2 Liang) and the pepper festival (2 Liang

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5

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Make a dry pot of red oil, clean the pot, add 2111 grams of bittern oil and heat it to 81%, add 2 pieces of ginger, 5 pieces of green onion, 5 pieces of onion, 5 pieces of chives, 2 pieces of parsley and 2 pieces of pepper, and stir-fry until golden and old. Beat out the oil and dump the slag.

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Heat the special dry pot red oil to a certain temperature in the pot, add the special ingredients to stir-fry until fragrant, add the duck head, add the special dry pot spicy sauce to stir-fry until fragrant, add other ingredients to stir-fry the pot, and pour it into the pot.

7

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Set the shape, add some red oil and some side dishes, and serve.