1.Selection of ingredients. Choose healthy duck and take its head

2. Ingredients. Soy sauce, salt, sugar, cooking wine, cinnamon, star anise, scallions, cloves, sand nuts, tangerine peel 3. Duck head soaked in water, washed and drained.

4. Marinate. Rub the duck head with salt and put it in a jar or basin to marinate for about 10 hours.

5. Sauce. Put the pickled duck head into the pot, add water to submerge, boil for 10 minutes and pull out, wash with cold water to make the duck head white and clean, and reduce the salty taste, drain the water. Then put the duck head into the pot, re-add water to submerge, put the ingredients, with a high fire will be boiled after the water, change to a small fire with a lid and simmer until the duck head is soft. Then fish out the duck head. Take the original brine (covered cooking broth), rock sugar 50 grams, simmering on the fire until slightly open, to the soup thickened when the marinade. Coat the duck head with the marinade and put it on a plate to cool, plate, pour the rest of the marinade, can be eaten.

Spicy duck head practice and raw materials:

Duck neck 3 pounds, chili powder (two tablespoons), pepper powder (two tablespoons), spleen county bean paste, star anise, grass berries, licorice, cloves, cinnamon, cumin, sesame seeds, dried chili peppers (6), pepper grains (20), dark soy sauce (to get the color), soy sauce (to get the taste), oyster sauce, salt, sugar, corn oil, ginger, garlic, soup

Spicy duck head practice and raw materials:

Duck neck 3 pounds, chili powder (two tablespoons), pepper powder (two tablespoons), Spleen County bean sauce, anise, grass nuts, licorice, cloves, cinnamon, cumin, coriander, dry chili peppers (6), pepper grains (20), light soy sauce (to get the flavor), oyster sauce, salt, sugar, corn oil, ginger, garlic, soup

This is the first time that I have ever used the sauce in a restaurant. p>

Method:

1. brine making:

Pot of oil on medium heat to hot, add dried chili peppers, peppercorns, ginger, garlic slices stir-fry out of the flavor, and then add the broth; star anise, strawberry, licorice, cloves, cinnamon, cumin, sesame seeds, soya sauce, soy sauce, oyster sauce, salt, sugar, turn up the heat to the whole brine soup rolled to a small fire for 1 hour, the flavor of the four overflowed out of the brine to get it done.

First cooked brine vegetarian said D, because the meat of the duck's head to pay attention to the vegetarian silk flavor, and chewing time or to be a little strong to be good, but cooking time is short (such as duck head and brine with the cooking system), the flavor will not be able to get in, and if the brine in the boiling water for too long and easy to rot, wood what gnawing bird, so brine needs to be the first.

Marinated Duck Head

Main Ingredients: Duck Head (about 3 pounds)

Soy Sauce 1/2 cup

Milk Wine 1/2 cup

Sugar 2 tbsp

Five Spice Powder, Pepper A little each

Bursting Spices: White Onion Sections Several Branch

Ginger Slices Several Slices

Angle Star Anise 1 Piece

Thick Cinnamon 2 sprigs

1 tbsp rock sugar

1 tbsp sesame oil

Marinade: 1 bottle of rice wine

1 cup of soy sauce

1 cup of water

Procedure:

(1)Marinate the duck head in the marinade for 4 to 5 hours.

(2) preheat the pot, sauté the rock sugar with sesame oil, put in the other popping spices to burst incense, put the marinated duck head into the dry popping color.

(3) Pour in all the marinade ingredients and marinate for 45 to 50 minutes over medium heat.

Braised duck head stewed crucian carp

Cuisine

Dish taste fragrant

Involved ingredients fish eggs

Raw materials

Braised duck head (note) (1), crucian carp 1 (about 500 grams), Beijing minced green onion (a little), ginger rice (a little), yellow wine (12.5 grams), salt (6.5 grams), monosodium glutamate (a little) , thick soup (1200g).

Making process

One, the crucian carp cut open, remove the viscera, remove the scales, wash with water, put into a lard pot slightly fried and removed. Second, with lard, minced onion, ginger and rice stir-frying pot, plus the thick soup, the crucian carp and bad duck head into, and then add salt, wine, monosodium glutamate, stewed until the fish cooked soup thick and white when it is good.

Note: bad duck head is the duck head (including duck neck and a small part of the duck breast) chopped into small pieces, plus bad wine, scallions, ginger, salt, sugar and a little chicken broth steamed into.

Characterized by mellow flavor and bad taste.

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