Where is the cooked duck head? Cooked duck head is a famous dish of Han nationality with distinctive features, belonging to Sichuan cuisine.
Nutritional value of cooked duck head The fatty acids in cooked duck head have low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and also resist aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with heart diseases such as myocardial infarction.
The drying method of duck head is to thaw the duck head first. After cleaning, add 50g ginger, 50g onion, 100g refined salt, cooking wine and nitrate, and mix well. Marinate 12 hour or so, rinse with clear water and blanch in boiling water.
1, making marinade
Cut dried Chili into knots, soak other spices in water and drain. Monascus rice is boiled with 1200g water, and the filter residue is reserved for use.
Light a clean pot, add oil and heat to 30% heat, add diced dried chili, spices and the remaining ginger and onion, stir fry, add fresh soup and Redmi water, add refined salt and monosodium glutamate to boil, and simmer for 2 hours until the fragrance and spicy taste escape, thus obtaining the marinade.
2, marinating
Put the preliminarily processed duck head into the boiled marinade, marinate it with medium fire for 10 minute, turn off the fire, let the duck head continue to soak in the marinade for 20 minutes, then take it out, let it cool, and cut into pieces to eat.
3. wok
Put the preliminarily processed duck neck into the fried spicy sauce in a dry pan, stir-fry for 5 minutes on high fire, turn off the fire, and let the duck head taste in spicy sauce and spicy oil for 2 minutes before eating.
Making skills of duck head in dry pot Duck head should be stored in a bag for refrigeration, so it is necessary to add salt and blanch it before pickling, otherwise it will smell heavy. In addition, the color and flavor of liquor are good when it is pickled, but it should not be excessive, so as not to destroy the original flavor. Millet pepper is the best dried pepper, because it is red, shiny and spicy. Keep the pepper seeds after cutting them into festivals, because they have the function of enhancing fragrance. When frying dried peppers, it is advisable to replay the refined oil and stir-fry it slightly (don't stir-fry it to spicy taste). After adding fresh soup and cooking, it can highlight the "thick and spicy" flavor.
What I have introduced to you above is the skill and method of making dried duck head. You should know something by now. Although there are many exquisite dried duck heads, you can make delicious dried duck heads as long as you follow the above practices. Dried duck head is also very nutritious, but you can't eat too much at a time.