Ingredients ?

Duck head 750g

Chili powder 4 tablespoons

Pepper powder 4 tablespoons

Dried chili pepper 20 pcs

Pepper 20 capsules

Maize pepper 20 capsules

Pixian bean paste 4 tablespoons

Angle star anise 2 pcs

Gui slices 1 segment

Cao guo 1 piece

Licorice 5 slices

Luohan Guo 1 small piece

Cloves 3

Cumin 1 handful

Coriander 4 slices

Chen Pi 1 slice

Cardamom 1 capsule

Cardamom 4 capsule

Lao Soya Sauce 1-2 tablespoon

Straw Soya Sauce 2-3 tablespoon

Salt 1-2 teaspoons

Sugar 1-2 tablespoons

Ginger 10 slices

Garlic 1 piece

How to make Spicy Duck Head ?

Duck head hair removal and cleaned for use

Seasoning ready

Pot of boiling water into the ginger, duck head and Guangdong rice wine, a little bit of cooking, and then rinse with water to remove the surface of the floating foam

Pot of hot oil, add dried chili peppers, peppercorns, pepper, ginger and garlic slices popping

pour Pixian Bean Paste and continue to stir fry the flavor

And then add water or stock to the duck head, and then add the duck head. > then add water or broth (6-8 bowls), the pepper, pepper, star anise, cinnamon, grass nuts, licorice, rosmarinus officinalis, cloves, cumin, allspice, Chen slice, nutmeg, cardamom into a cloth bag tightly, thrown into the brine soup

pour soy sauce and old soy sauce, and then sprinkle sugar and salt, high heat to cook until the brine soup boils, turn to a small fire simmering for 1 hour, when the aroma is overflowing, the brine is done

Then put the Duck head into the marinade

Cover the pot, high heat boil and turn to low heat to cook for 1 hour

Turn off the heat and let the duck head immersed in the marinade for 2-3 hours or more

Tips

Spicy Duck Head" is very simple, but want to make a good "spicy Duck head is very simple, but in order to make a delicious "spicy duck head", you must also master the following four procedures:?

Blanching:?

Blanch the duck head in boiling water with ginger and rice wine, and then wash the surface with water to remove the fishy duck flavor.

Brine:?

The brine should be boiled first. Because the meat of the spicy duck head to pay attention to the flavor of silk, and also a little chewy, short cooking time, the flavor will not be able to enter (such as the duck head and brine together), and if the brine is cooked for too long, the duck head is easy to rot, the taste is not good, so the brine needs to be boiled first.?

Brining:?

When brining duck head, it should be boiled on high heat and then turn to low heat to cook for one hour, not less than forty minutes or more than one hour.?

Soaking:?

Brined duck heads should be soaked in the brine for more than 2 hours or longer to get the flavor, mine soaked for one night.