Duck head 1000g, Pixian bean paste, star anise, tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, 3 dried peppers, 20 slices of pepper, light soy sauce, dark soy sauce, oyster sauce, salt, sugar, ginger slices, garlic slices and stock.

Exercise:

1, the oil in the pot is hot;

2. Add dried pepper, pepper, ginger slices and garlic slices, stir-fry to give a fragrance;

3. Add stock, star anise, Amomum tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, soy sauce, soy sauce, oyster sauce, salt and sugar, turn to high fire to boil the whole marinated soup, and turn to low fire 1 hour, when the fragrance overflows, the marinated soup is cooked;

4. Pour the boiled brine into the casserole, add the duck head, boil, and simmer 1 hour.

Practice 2,

Spicy duck head is a home-cooked recipe, and the main raw material is duck head;

The process is halogen, and the manufacturing difficulty is moderate;

Spicy duck head raw material: duck head

Ingredients for spicy duck head: star anise, clove, dried pepper, ginger slices and garlic slices.

Seasoning of spicy duck head: bean paste, pepper, soy sauce, oyster sauce, salt and sugar.

The practice of spicy duck head:

1, the duck head is washed and depilated (there are processed duck heads in the supermarket).

2. Heat the oil in the pot, and add dried pepper, pepper and pepper.

3. Stir-fry the bean paste.

4. Add ginger slices and garlic slices and stir-fry until fragrant.

5, add water, the old soup is better.

6. Add star anise, tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, soy sauce, oyster sauce, salt and sugar, and simmer for 20 minutes.

7. Pour the boiled brine into the casserole, add the duck head, boil, and simmer 1 hour.

8, out of the pot.

Tips:

1, you should cook the marinade first, and then put the duck head in it. If boiled in brine for too long, it will rot easily, so the brine needs to go first. If there is no old marinade soup, you can add water.

2. Don't be too spicy. If you like spicy, you can add more pepper and pepper.

Healthy eating:

Animal brains contain purine and high cholesterol, and people with gout and hyperlipidemia should eat less.

Food taboos:

Duck meat should not be eaten with rabbit meat, red bayberry, walnut, turtle, fungus, walnut, garlic and buckwheat.

Exercise 3,

Classic practice

Duck head is deeply loved by diners because of its elastic skin, tender meat and unique spicy taste. The original version of spicy duck head is to marinate the duck head, put it on the onion section, potato section, coriander section and green pepper section, and surround it with lotus leaf cakes. This practice highlights the flavor and spicy taste of duck head.