5 duck heads, appropriate amount of fragrant leaves, cinnamon, star anise, ginger slices and pepper.
method of work
1. Wash the duck head and blanch it for later use.
2. Put the duck head into the pot, add appropriate amount of water, fragrant leaves, cinnamon, star anise, ginger slices and pepper. Add appropriate amount of salt, soy sauce, yellow wine, pepper, monosodium glutamate and sugar to cook.
It takes about 60 minutes to cook, and the soup can be collected.
or
Standard for making spicy duck head in griddle;
Ingredients: duck head 12 pieces
Accessories: ginger slices 10 slices; Garlic 12 grains, pepper noodles (one spoon with three needles), dried pepper segments (appropriate amount), pepper noodles (one spoon with three needles), 0.35 liang of sugar, special spicy sauce in dry pan (half spoon with stir fry), special red oil in dry pan (one spoon with stir fry 1.5 spoon) and other raw materials. . . . .
Side dishes: 1, (cauldron); 1, 0.5kg duck liver, 3 duck wings, and duck Jane 1 plate.
2, (small pot); 1, 0.5kg duck liver, 2 duck wings, and duck Jane 1 plate.
Production process:
1. Treat the duck head with special technology for later use.
2. Burn the special dry pot red oil to a certain temperature in the pot, add the special ingredients to stir fry, add the duck head, add the special dry pot spicy sauce to stir fry the fragrance, add other raw materials to stir fry the pot, and pour it into the pot.
3. After the staple food is finished, add an appropriate amount of broth (it is better to just drown the food) to rinse other dishes.
Supplement:
spicy duck head
5000 g chilled duck head; 400 g of dried pepper; Zanthoxylum bungeanum150g; Onion festival120g; 200 grams of fresh ginger, 0/50 grams of roasted meat marinade, and 50 grams of multi-purpose fresh fragrant powder; Salt 180g,; Monosodium glutamate 80g,; Sodium nitrite (nitrate)1g; 50g of red rice; Cooking wine100g; , fresh soup or water 8000-10000g; 2,000 g of refined oil; .
Method:;
1. ； Primary processing of duck head;
Thawing, washing, adding 50 grams of roasted meat marinade (wrapped in gauze), more fresh fragrant powder, 50 grams of onion, fresh ginger100g, and refined salt100g; , water1000g, cooking wine, nitrate, mix well. Marinate for about 5 hours and blanch in boiling water. ;
2. ； Making marinade;
Cut the dried pepper into knots, add water 1200g to the red rice and cook it well. Drain the residue and keep the juice for later use. ;
A clean pot is ignited, the oil is put in and heated to 30%, Sichuan Zanthoxylum bungeanum, dried chili festival and the remaining ginger and onion are slightly fried, fresh soup and red rice water are added, refined salt and monosodium glutamate are added, and roasted meat marinade powder100g (wrapped in gauze) is added to boil, and then simmered for 2 hours until the fragrance and spicy taste escape, thus obtaining the spicy marinade. ;
3. ； Marinating;
Put the preliminarily processed duck head into the boiled marinade, marinate it for 30 minutes with medium fire, turn off the fire, and let the head continue to soak in the marinade for 20-50 minutes (if it is not urgent, soak it for more time), then take it out, cool it, and cut it into pieces to eat.
Supplement:
500 grams of duck head, 300 grams of marinade, 600 ml of old marinade, and 20 to 30 grams of dried peppers. According to personal preference ... Practice: boil the water and put the duck head in and blanch it. Put it into the brine, add the dried pepper brine for about 40 minutes, then soak it for 20 minutes after turning off the fire to make it taste completely, take it out, cut it into small pieces and make a platter.
Supplement:
Thaw duck's paw (2kg) and soak it in cold water.
Make the old stock first. Fill 2/5 buckets of water with a small steel bucket (φ Φ35cm). Put twice the amount of spices in the first pot, add 800g pepper, 40g prickly ash, 20g Redmi and 200g peanut oil, boil with strong fire, then simmer for 60 minutes.
Boil the old soup stock and put the washed duck's feet into the pot. Add salt and monosodium glutamate, each ng, and cook on high fire for 10 minute, then on medium fire for 10 minute. When there is a crack between the first toe of duck's paw and the cortex of leg bone, turn off the fire and stew for 10 minute.
After the pot is cold, you can eat the fragrant and spicy duck's feet.