They are usually found in special griddle shops.

Or just do it yourself.

Recipe practice:

1. Raw material: duck head.

2. Pickling materials: pork, rock sugar, fragrant leaves, onion segments, ginger slices, star anise, fennel, tsaoko, fennel, pepper, galangal, nutmeg, Amomum villosum, dried tangerine peel, kaempferia galanga, salt and chicken powder.

3. Accessories: onion, ginger slices, garlic, onion segments, Pixian bean paste, dried peppers, coriander, chives and white sesame seeds.

4. Wrap the marinade in gauze and put it in a clear water pot for 5 minutes to remove the bitterness of the marinade; Stir-fry the rock sugar until it is brown-red, and add a little water until it is brown; Cut the green onion into sections; Ginger, pat it.

5. Add the right amount of thick soup treasure, onion ginger, dried pepper, pork and sugar to the pot.

6. Marinate with low fire 1- 1.5 hours.

7. Put the washed duck head into the marinade.

8. Marinate 15 minutes, and turn off the fire for 30 minutes.

9. Take the duck head out and dry the water on the surface.

10. The duck head is split in two. (You can fry it in the oil pan first)

1 1. Add oil to the pot and heat it to 40% heat. Add onion, garlic cloves, pepper and ginger slices and stir-fry until fragrant.

12. Add Pixian bean paste and stir-fry red oil.

13. Pour in shredded onion and stir well.

14. Add duck head and dried pepper, and add a little chicken essence to taste.

15. Stir-fry for 3-5 minutes. Take out the pot. Put down the onion and put it in the duck's head. Sprinkle with chives, chopped parsley and white sesame seeds and serve.