material

9 duck heads (2 kg)

6 slices of ginger

5 tablespoons of cooking wine

2 tablespoons soy sauce

2 tablespoons soy sauce

Soy sauce1spoon

Garlic1head

Onion1root

50 Chinese prickly ash

Pepper1bar

Dried Chili? five

5 tablespoons of garlic hot sauce

Side dish tofu skin Pleurotus eryngii celery

Half an onion

Half a pepper

The practice of dry pot duck head

Soak the duck head in bleeding water in advance, wash it and cut it for later use (it can also be cooked before cutting)

Put ginger slices, pepper, dried pepper, fragrant leaves, cinnamon and a spoonful of soy sauce into the pot with cold water, boil over high heat, skim off the floating foam and cover the pot for 40 minutes.

Cut the side dishes for later use when cooking the duck head.

Prepared onion, garlic, pepper and pepper

Take out the water control after cooking.

Put wide oil in the pot, heat the oil, fry the duck until golden brown, and take it out? Don't splash water on the duck's head?

Fried duck head

After the duck head is fried, fry the Pleurotus eryngii with bean skin, remove it and slightly soak the celery and screaming section in hot oil.

Leave the bottom oil in the pan, add pepper, pepper, garlic, onion and garlic hot sauce (spicy sauce) and onion shreds to stir fry, and add dried pepper if it is spicy? Stir-fry together

Stir-fry the seasoning, add the fried duck head side dish and stir-fry, add soy sauce to enhance the color, soy sauce, soy sauce, a proper amount of salt to taste, and then pour in a little cooked oil to enhance the color, and then you can take it out of the pot and plate it.

Put it in a big bowl, put the side dishes on the duck head below and sprinkle white sesame seeds on it. The crispy and soft duck head can be served!