The duck head was cooked in a dry pot: firstly, the fishy smell was removed from the water in the duck neck, then the pot was suddenly filled with oil, then the onion and garlic were put into the pot to stir-fry the sweet pepper, the octagonal pepper with fragrant leaves and fragrant leaves, then the chili oil was stir-fried in the bean paste, then cold water was added, and the sauce and salt seasoning were put into the pot for coloring, then the duck neck was marinated before it could taste. Of course, the marinated duck neck was cooled, and everything was cut in two pieces. Then the oil was put in the pot, and the temperature was lowered.

Stir-fry the duck neck, add spiced powder and sesame seeds, stir-fry the scent and start the pot! Go to the deli to buy marinated duck neck, cut the duck neck in half, cut the red pepper into circles, cut the green pepper into circles, all the garlic, onion root segments, pepper segments, fragrant lai, white sesame seeds, onion gas, sesame pepper materials: hot pot materials, rice wine, chicken essence, monosodium glutamate, white sugar, soy sauce, Chili oil and sesame oil. Practice: pat a small amount of water starch on the duck neck and fry the skin.

Stir-fry winter shavings, pepper, pepper and chafing dish bottom materials in the pot, pour the duck neck, red pepper and garlic to stir-fry until fragrant, add rice wine, soy sauce, chicken essence, monosodium glutamate and white sugar, stir-fry until fragrant, then put Chili oil and sesame oil to stir-fry until fragrant, pour some fragrant white sesame seeds into the dry pot, take out the frozen duck neck, and put it in warm and cold water to thaw naturally; Step 2: Soak the unfrozen duck neck in cold water to remove blood. Stir in boiled water, scoop up the duck neck, wash it, and put it in the prepared marinade soup 15min.

Turn off the fire and stew for 30min. Remove the duck neck, drain the water, cut the duck neck in half, and then oil it (it is not necessary to fry it too much until the skin is light yellow). Leave the bottom oil in the pot, add ginger slices, garlic cloves and stir-fry until fragrant, and add stir-fried spicy sauce to stir-fry Chili oil. Pour the sliced green bamboo shoots with onion into the pot and stir-fry them evenly. Add the fried duck neck, dried Chili and a little chicken powder seasoning. Stir-fry for 5 minutes, then go up and down the pan. Put the onion into the duck's neck and decorate it with chopped sesame seeds. After serving in the spicy duck head hot pot restaurant, you should take duck neck first, then add bone soup, and rinse all kinds of meat and vegetarian raw materials after the pot is boiled.