3 pounds of duck head, chili powder (two tablespoons), pepper powder (two tablespoons), spleen county bean paste, star anise, grass berries, licorice, cloves, cinnamon, cumin, coriander, dried chili peppers (6), peppercorns (20), dark soy sauce (to get the color), light soy sauce (to get the flavor), oyster sauce, salt, sugar, corn oil, ginger slices, garlic slices, stock.

Practice

1, the pot of oil on medium heat until hot;

2, add dried chili peppers, peppercorns, ginger slices, garlic slices stir-fry aroma;

3, and then add broth, star anise, fructus herbaceous, licorice, cloves, cinnamon, cumin, allspice, light soya sauce, light soy sauce, oyster sauce, salt, sugar, turn on the heat to the whole marinade broth rolled, turn on the heat for 1 hours, the flavor overflows out, brine is done.

First cooked brine vegetarian said, because the meat of the duck's head to pay attention to the vegetarian silk flavor, and chewing or a little bit of strength is good, but the cooking time is short (such as duck head and brine together), the flavor will not be able to enter, and if the brine is too long to cook and easy to rot, so brine needs to be first.