First, put the duck head into a boiling water pot, add a small amount of monascus powder, and blanch for 5 minutes for preliminary coloring. Before marinating the duck head, put Redmi in a boiling pot and blanch for 2? 3 minutes, remove some pigments, and then put them in the pot to avoid the duck head being too dark.

Spicy duck head is very popular now, and hotels all over the world have followed suit. Our hotel uses bullet pepper, red pepper and green pepper as seasoning, and the duck head is pickled with onion, ginger and garlic to make sauce. Duck head is ruddy in color and moderately spicy, so it will be better to brush a little raw oil when serving.

Our practice is as follows: 1. Wash the duck head and soak it in onion, ginger, carved wine, thirteen spices and salt for 15 minutes. 2. When the oil in the pot is cooked to 70% maturity, add the salted duck head and fry until the duck feathers are Huang Shi. 3. Put peanut oil in the pot, add onion and ginger, stir-fry until fragrant, add 8 star anise, a little angelica dahurica, 50 grams of dried pepper and 50 grams of dried persimmon pepper, stir-fry the fried duck head together, cook a little cooking wine, oyster sauce and Weidamei soy sauce, add a spoonful of two soups, add monosodium glutamate, chicken powder and white sugar, cover with slow fire, and add when the juice is almost dry.

It is best to use Sichuan-style knife-edge pepper to make spicy duck head, because it is spicy and fragrant, and then soak it in Jiang Mo, fermented glutinous rice and fermented soybean to remove the fishy smell.

Spicy duck head can evolve into many spicy flavors, such as spiced duck head, thirteen fragrant duck head, honey sauce spicy duck head, cumin spicy duck head and so on. As long as you think more, you won't have to worry about making spicy duck heads.

Duck head in Yancheng, Shanghai is originally fragrant. When marinating, the aroma should not be too strong, and the spicy taste should not be suppressed. Nut powder can be used to add flavor. You can also use the fried method of typhoon shelter, that is, spicy, garlic and coconut. Besides, duck head can be fried with rabbit head. First, fry the duck head and rabbit head with boiling water, red halogen and baking powder, then fry them with butter and onion, and then fry them with dry pot sauce. Add beer, duck head and rabbit head, sprinkle with nut powder and coriander. It can be called dry pot mouth to mouth.