Spicy duck head is a very traditional food, and many people love it, especially for some southerners who love spicy food. But few people know how to make this food, so it will make their own taste not so good, and if they eat it, they will lose any appetite. In fact, the most important thing for this dish is the choice of raw materials, which is a very key link.

Dish features

"Spicy duck head" is delicious, full of aftertaste, chewy, spicy but not spicy, and is a leisure food suitable for all ages.

raw material

3 kg of duck head, Chili powder (two tablespoons), Zanthoxylum powder (two tablespoons), Pixian bean paste, star anise, tsaoko, licorice, clove, cinnamon, fennel, geranium, dried pepper (6 pieces), prickly ash granules (20 pieces), soy sauce (color selection), soy sauce (flavor selection), etc.

method of work

1, the oil in the pot is heated to heat;

2. Add dried chili, prickly ash, ginger slices and garlic slices, and stir-fry for fragrance;

3. Add stock, star anise, tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, soy sauce, soy sauce, oyster sauce, salt and sugar, turn the fire to the whole brine soup, turn the fire to low 1 hour, the fragrance overflows, and the brine is settled.

Cooking the brine first is known as saying, because the meat of duck head is delicious, and it should be chewed with a little strength, but if it is cooked for a short time (for example, duck head and brine are cooked together), the taste will not go in, and if it is cooked in brine for too long, it will easily rot, so the brine needs to go first!

Spicy duck head ",not only has delicious taste and endless aftertaste, but also has the effects of invigorating qi, tonifying deficiency, reducing blood fat and beautifying face." Traditional Chinese medicine in China believes that ducks are cool, and they should be eaten regularly to calm the liver and remove fire. It is sweet in taste, has the functions of warming and tonifying qi, and is matched with spicy, hemp and dozens of Chinese herbal medicines, so that its main components complement each other. Its spicy, functional detoxification and slimming. Fitness and beauty; Its numbness, appetizing and benefiting food, interacting with spicy food, has the effect of benefiting qi and nourishing blood, is warm but not impetuous, dehumidifies and relieves annoyance, and stimulates appetite and strengthens the spleen.

manufacturing process

Main ingredients: duck head 12 accessories: ginger slices 10 slices; Garlic 12 grains, pepper noodles (one spoon with three needles), dried pepper segments (appropriate amount), pepper noodles (one spoon with three needles), 0.35 liang of sugar, special spicy sauce in dry pan (half spoon with stir fry), special red oil in dry pan (one spoon with stir fry 1.5 spoon) and other raw materials. ...

Step 1: take out the frozen duck head and put it in warm water to thaw naturally; Step 2: Cut the thawed duck head in half, soak it in clear water and wash it to remove blood;

Step 3: Soak the water to remove the floating foam, remove the duck head, wash it, and marinate it in the prepared marinated soup;

Step 4: Burn the special dry pot red oil to a certain temperature in the pot, add the special ingredients to stir-fry until fragrant, add the duck head, add the special dry pot spicy sauce to stir-fry until fragrant, add other raw materials to stir-fry until fragrant, and pour into the pot.

Step 5: Set the shape, add some red oil and some side dishes, and serve.

Step 6: After eating, add an appropriate amount of stock (preferably just submerged) to rinse other dishes.

Cooked duck's head is made by the technical research and development personnel of Chuanxiangge on the basis of Sichuan's "dry pot dish" after a long period of practice, research, improvement, innovation and development, which has changed the traditional practice.