Production method:

Main material: duck head

Accessories: potatoes, rice cakes, onions, celery, angelica and codonopsis pilosula.

Ingredients: 5 duck heads (10 slices), potato chips, rice cakes, onions, celery, 3 grams of angelica, 2.5 grams of codonopsis pilosula, 4 grams of star anise, 3 grams of southern ginger, 5 grams of cinnamon, 2.5 grams of nutmeg, and some onions, ginger and garlic.

1, wash duck head, burn off hair, blanch, and season with cooking wine; Wrap onion, ginger, garlic and traditional Chinese medicine spices with gauze, and soak duck head in salt water for 15 minutes;

2, fried duck head tight skin, 70% oil temperature for 6 seconds;

3. Take out the fried potato chips, rice cakes, onions and celery and put them on the plate;

4. Add onion, ginger, watercress, lobster sauce, chicken essence, white sugar and Chinese medicinal powder into the oil pan, stir-fry to remove residue, and then pour it on the duck head.

Please pay special attention to:

It is necessary to ensure that the raw materials of duck head are fresh in order to achieve delicious taste;

Eating in time after cooking is not only the needs of early adopters, but also the needs of nutrition and hygiene.

Animal brains contain purine and high cholesterol, so people with gout and hyperlipidemia should eat less.

spicy duck head

First, raw materials:

Fresh duck head1000g, dried pepper 400g, ginger block100g, scallion knot120g, star anise 20g, Anemarrhena asphodeloides10g, cinnamon bark 8g, fennel10g, and tsaoko/cinnamon. 200g of refined salt, 50g of monosodium glutamate, 50g of nitrate 1 g, 50g of red rice, 0g of cooking wine100g, 5000g of fresh soup and 2000g of refined oil.

Second, the production method:

1. Primary processing of duck head

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

Heat the oil in the pot, add dried Chili, pepper, ginger and garlic, stir-fry until fragrant, and then add stock; Star anise, tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, black soy sauce, light soy sauce, oyster sauce, salt, sugar, turn to high fire to boil the whole brine soup, turn to low fire 1 hour, the fragrance overflows and the brine precipitates.

3. Put the duck head and salt water into the casserole, boil for 5 minutes, then turn off the fire, soak for 12 hours, then boil over high fire, and then take out the pot. Sprinkle white sesame seeds after cooking.

Note: It is said that the brine should be cooked first, because the meat of duck head pays attention to the taste, so it should be chewed a little hard, but if it is cooked in brine for a short time (for example, the duck head is cooked in brine), the taste will not enter, and if it is cooked in brine for too long, it will rot easily, so the brine needs to be chewed first.