Duck heads in Sichuan are usually braised with five-spice duck heads, and there are also stewed and stir-fried spicy or spicy duck heads. They are both casual snacks. Spicy rabbit heads appeared in Chengdu in the past ten years. street snacks. Shelduck, native to Bazi in western Sichuan, has always been loved by Chengdu people. Due to its natural growth habits and delicious meat, it has always been a delicacy among Sichuan people and a delicacy on the table. In recent years, it has been so hard that the duck's head flew off, and the air is filled with a spicy flavor that chokes people's throats. Spicy duck head is first boiled, then marinated, and then stir-fried with spicy sauce and other seasonings. Nowadays, spicy duck heads and duck necks have become quite classic leisure delicacies in Chengdu, and are popular delicacies on the Internet and among friends.

Spicy duck brain:

Flavour: Spicy Cooking method: braised, stir-fried

Ingredients: 30 frozen duck heads, minced onions, glutinous rice cakes 150 grams of chili pepper, 25 grams of ginger, 10 grams of green onions, 5 grams of pepper, 3 grams of star anise, 2 grams of kaempferol, 2 grams of cinnamon, 2 grams of grass fruit, 10 grams of dried chili, 5 grams of refined salt, 20 grams of cooking wine, 15 grams of pepper oil , 5 grams of chicken essence, 2 grams of MSG, 15 grams of soy sauce, 15 grams of sugar, 1 gram of cooked sesame seeds, 10 grams of sesame oil, 1000 grams of refined oil, actual consumption of 100 grams.

Steps:

1. Clean the duck head. The duck head has a strong fishy smell. You need to add ginger, green onion and white wine to the boiling water pot to remove the fishy smell and remove the floating fish. foam. Then wrap the star anise, kaempferol, grass fruit (smashed), cinnamon, dried chili pepper, and Sichuan peppercorns with gauze to form a spice bag. Crush the ginger and tie the knot with the green onions.

2. Put the spice bag into the pot and add 1500 grams of water, salt, chicken essence, cooking wine, soy sauce, sugar color, ginger, and green onions. Boil for about 30 minutes until the fragrance becomes fragrant. Add the duck head and marinate until cooked. out.

3. Heat the oil in the pot until it is 70% hot, fry the duck head in the oil and take it out. Put a little oil in the wok, add the glutinous rice cake pepper and stir-fry until fragrant, then add the onion and stir-fry until fragrant. Finally, add the duck head, cooking wine, MSG, sugar, sesame oil, and pepper oil and stir-fry evenly. Remove from the pan and sprinkle with sesame seeds.

Key points:

1. Brine preparation: If you add old brine, the effect will be better.

2. The duck head should not be marinated too soft and can be taken out after it is cooked.

3. The glutinous rice cake and pepper should be fried in warm oil until the color becomes bright red.

4. You can also add peppercorns to the pot to make the numbing flavor more intense