Main ingredients

Raw materials:

3 duck heads, 3 garlic kernels, pepper 1 piece, green onion 1 root, 3 slices of ginger, 2 spoons of salad oil, 5 bowls of clear water, soy sauce 1 bowl, rice wine 1 spoon, 2 spoons of rock sugar, and spiced halogen packets 1 packet.

Method:

1, unhairing the duck head, removing the trachea, and washing for later use.

2. Crush the garlic, cut the pepper into sections, cut the shallots from head to tail, and slice the ginger for later use.

3. Add 2 tablespoons of salad oil to the hot pot, add garlic, pepper, shallots and ginger slices and saute until fragrant.

4. Add the required water, soy sauce, rice wine, rock sugar, spiced halogen bag and fragrant materials to boil in a pot.

5. Put the duck head into the marinating pot and marinate it for about 10 minutes on medium fire.

6. Turn off the fire, cover and stew for about 10 minutes, and then take off the pot.

Practice 2:

Ingredients: duck head, liao ribs concentrated marinade, dried pepper and pepper.

Practice:

1. Wash the duck head, boil it in boiling water for 2 minutes to remove blood, then scoop up cold water and dry it for later use.

2. After tearing open the inner bag of liao ribs concentrated marinade, directly put it into 1.5 kg of clean water and heat it to dilute it into liquid.

3. Boil the brine and let it cool. Soak the duck head for more than an hour and then take it out.

4. Heat the wok, put a small amount of oil, stir-fry pepper and dried pepper with low heat. Pour in brine and boil

5. Put the duck head in the pot and simmer for about half an hour.

6. Take out the cut duck head, drain it, let it cool, and air-dry it naturally to eat.