1. raw materials: 5000g of fresh duck head, 400g of dried chilli, 0/00g of ginger/kloc, 0/20g of onion/kloc, 20g of star anise, 0g of kaempferia kaempferia10g, 8g of cinnamon, 0g of fennel10g, and 10g of anise. 200g of refined salt, 50g of monosodium glutamate, 50g of nitrate 1 g, 50g of red rice, 0g of cooking wine100g, 5g of fresh soup and 2g of refined oil?

Second, the production method:?

1. duck head primary processing?

After washing the duck head, add 50g of ginger, 50g of scallion,100g of refined salt, cooking wine and nitrate, mix well, marinate for12h, then take it out, wash it with clear water, and then take it out in a boiling water pot for later use. ?

2. Braised spicy duck head?

Put the duck head, seasoning and soup into a casserole, boil for 5 minutes, then turn off the fire, soak for 12 hours, then boil over high fire, and then take out. Sprinkle with white sesame seeds that have passed the kang.

Spicy duck head is a traditional specialty in Hunan, Sichuan, Hubei and Jiangxi. It is said that spicy duck head originated in Changde, Dongting Lake area in Qing Dynasty, and was introduced to Sichuan and Hubei through Hunan, which has been popular all over the country in recent years. "Spicy duck head" is a kind of sauce food, which is made by soaking various spices, air drying or baking. It is fragrant, spicy, sweet, hemp, salty, crisp and soft, and it is a delicious food to accompany wine.