Materials?

Two Jin duck head

2 tablespoons cooking wine

Appropriate amount of ginger slices

5 onions

Rock candy 10 yuan

A handful of pepper

Cinnamon 1

5 fragrant leaves

Octagonal 5

Fennel 1 pinch

1 dried pepper

1 tablespoon soy sauce

1 tablespoon soy sauce

Half a spoonful of oyster sauce

Proper amount of salt

Cumin powder quantity

Sesame proper amount

Red bean paste 1 spoon

How to dry the duck head?

Soak the duck head in water in advance, soak it for two or three hours to remove the fishy smell, break the duckbill and wash it, remove the trachea, blanch the washed duck head in cold water, add cooking wine, onion and ginger slices, and skim off the floating foam of the cooked duck head and take it out for later use.

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Soak star anise in hot water in advance.

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Add oil and hot rock sugar and stir-fry until amber. Add a small bowl of water (be careful not to be splashed by oil at this step) and pour it into the duck head. Then stir-fry the aniseed, put the oil in, pour the soaked aniseed into the pot and stir-fry it slowly with low fire to make it fragrant. Add garlic slices, ginger slices and shallots, and continue to stir fry with soy sauce and soy sauce. Add proper amount of water and salt to oyster sauce.

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Pour it into the duck's head, bring it to a boil, and cook for about half an hour on medium heat. Take out the cooked duck head and cut it in half. Heat the oil in the pot, add garlic and pepper until the fragrance overflows. (If you can eat spicy food, you can also add dried peppers. ) Add bean paste and red oil and stir-fry into the duck head. Add cumin powder and white sesame seeds.

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Put it on a plate, sprinkle with chopped green onion, and the delicious duck head in the dry pot will be ready.

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