Grilled spicy duck head is a delicious and famous dish. Based on the "dry pot dish" of Sichuan cuisine, the technical research and development personnel of Chuanxiangge changed the traditional practice after a long period of practice, research, improvement, innovation and development. When the spicy duck head pot was served on the table, the aroma was overflowing and the house was full of fragrance. A duck's head was cut in half from the middle of chin to the bottom of the forehead, and the brain and meat were properly divided. Then it was served in an exquisite iron pot surrounded by dried peppers, sesame seeds and peanuts, and it was already spicy and delicious before eating.

Raw materials: duck head 14 (125g/piece), material A (50g of Tianmu bamboo shoots and water-soaked mushrooms, 35g of celery festival, 0/5g of green and red pepper strips, 25g of onion strips, 30g of garlic seeds and ginger pieces/kloc-piece).

Seasoning: 3 g of refined salt, 2 g of monosodium glutamate, 300 g of old oil in a griddle, 25 g of secret sauce, 30 g of fresh pepper oil, 0/0 g of sesame sauce/kloc-,0/2 g of Shaoxing wine/kloc-,5 g of bean curd, 0/80 g of special seasoning oil/kloc-,650 g of special brine and 2 kg of broth.

Steps:

1. First, simmer Tianmu bamboo shoots and water-borne mushrooms with broth until they taste good, and blanch soybean sprouts for later use;

2. After flying the duck head, marinate it in special brine until it is 80% mature, take out the drained water, split the marinated duck head in half with a knife, and soak it in 60% or 70% hot oil for 3 seconds;

3. Fire the pan, inject the old oil of the dry pan and the special oil to heat it, then fry the pan with onion, ginger and garlic, add the seasoning, then pick up the material A, put it at the bottom of the dry pan, then pour the fried duck head into it, add 350 grams of stock to simmer slightly, and put the duck head (meat side down) neatly in the pan after taking out the pan to serve;

4. After the guest has finished eating the duck head, the waiter will remove it, inject special brine into the hot pot basin, add 2000 grams of broth for seasoning, serve it with the open hearth, and rinse it according to the vegetarian dishes and staple foods ordered by the guest.