The first method:
Ingredients: 6 duck heads
Ingredients: coriander
Seasoning: peanut oil, cooking wine, soy sauce, Oyster sauce, tempeh (temporary soy sauce), salt, star anise, cinnamon, tangerine peel, pepper, dried chili, ginger, garlic
Method:
1. Remove the fine hair from the duck head and wash it clean. Wash the coriander and set aside. Blast ginger and garlic.
2. Add a little peanut oil, sauté peppercorns, dried chili peppers and tempeh until fragrant, add water, add ginger, garlic, star anise, cinnamon, tangerine peel, soy sauce, oyster sauce, salt, and cook for a while to release the flavor.
3. Put the duck head in, pour in the cooking wine and cook over low heat for 15-20 minutes. Arrange on a plate, add coriander, and pour in marinade.
The second method:
Materials: 1. 1 duck (about 3 pounds), washed and brine ingredients: 1. Water 5 liters 2. Salt 1.5 pounds 3. sugar 1 pound 4. For brine bags, you can go to a traditional Chinese medicine store and ask the clerk for help, or you can buy ready-made brine bags. If you are not too bothered, you can buy your own spices. The ingredients include cumin, pepper, star anise, cinnamon, licorice, grass fruit, cloves, etc. The amount can be based on personal preference, but be careful not to use too many cloves. You can add more cumin. . Dips: 1. Appropriate amount of white rice vinegar 2. Appropriate amount of minced garlic 3. Chop 1 Chaotian pepper. Method: 1. Boil the water, put the brine ingredients in a fish bag, and put them into the pot together with other brine ingredients 2. First cook on high heat for 15 minutes, then turn to low heat and cook for about two or three hours to allow the brine to taste 3. Mix all the ingredients in the dip and put it in the refrigerator for a while 4. Put the duck into the cooked brine, cook over high heat until just boiling, then turn to low heat and cook for about an hour (depending on the size of the duck) 5. If you can pierce the duck leg with a toothpick, it means it is cooked and can be sliced ??and eaten. 6. You can also soak the duck body in ice water before slicing it, which is less oily 7. If you use dipping sauce, the flavor will be even better