Duck chin is a local traditional dish of Guangdong Province, belonging to the Cantonese cuisine. Crispy skin and tender inside, red color, spicy and fresh. Deep-frying and stir-frying. The marinated duck under the chin under the frying pan fried to golden brown, fish out, leave a little oil in the pot, put the duck under the chin, soy sauce, cooked sesame seeds, chili noodles, garlic oil, pepper powder and stir-fry a little bit, start the pot that is complete. Specific methods are as follows:

1, duck head in a pot and pour water to thaw. After frozen, along the duck mouth there with scissors cut off the entire chin, and then cut in half, and then the duck head part with a knife split in half.

2, duck head duck chin all cold water in the pot, the water boiled, fish out and put in a pot, with tap water rinse off the floating powder.

3, again cold water in the pot, will star anise, cinnamon, sesame leaves, dried chili peppers, soy sauce, salt all into the salt at first to put less.

4, wait until the soup is almost dry when the fish out, drain the soup.

5, pour the pan into the salad oil, oil boiled, put the duck head duck chin, fried to dry, not much water when the chopsticks out of the plate, green and red peppers, onion diced, garlic, ginger chopped in a plate spare, while the green onion cut and spare.

6, another pot, pour a small amount of oil in the pot, all the cut accessories at once poured in, stir fry a little, into the duck chin, duck head, stir fry for about 2 minutes, scattered 3 tablespoons of salt, continue to stir fry a little, and finally out of the pot when sprinkled with green onions, out of the pot and then sprinkle a little salt again.