The duck head is the scraps of the duck, but as long as the treatment is good, it can also become a signature dish, in which the duck head in dry pot is even better. As the cooking method of each hotel is not the same, probably can be divided into slightly spicy, medium spicy, extra spicy, five spice several, so here to improve the cooking method, to meet the standard of local taste.
Homemade dry pot duck head spicy sauce method (15 servings)! Lao Ganma sauce 3 bottles of oil control and chopped, start a pot of fire pour salad oil hot, pour into the Hunan pickled chili 30 grams, 150 grams of patty cake chili pepper stir-fried, then poured into the Lao Ganma sauce, Lee Kum Kee seafood sauce 2 bottles of Lee Kum Kee pork chop sauce 1.5 bottles of Chongqing hot pot base 750 grams of stir-fried over a low flame, add 15 grams of peel, 15 grams of sugar, cooked white sesame seeds 75 grams of cooked peanuts 55 grams of crushed peeled stir-fried evenly! Let cool.
Dry pot spicy duck head! Characteristics of this dish: salty, fresh and slightly spicy, the bottom flavor is strong, good wine. Main ingredients: 10 duck heads. Accessories: 80 grams of soybean sprouts, 65 grams of diced fresh lotus root, 45 grams of garlic, 15 grams of green and red bell peppers. Seasonings: homemade dry pot duck head spicy sauce appropriate amount, 40 grams of Huadiao wine, 3 grams of salt, 40 grams of old ginger, green onion, 25 grams of spicy red oil, 20 grams of duck juice, the United States Chef Chicken Powder, 4 grams of flavor powder, 2 grams of sugar, 3 grams of Shui Ta Chen vinegar, thirteen spices 1 gram of powder, 20 grams of onion.
Spices:
A Ingredients: 5g of ginger, 8g of garlic seeds, 5g of tangerine peel, 3g of cinnamon, 8g of allspice, 4g of ground cumin, 2g of Haitian old soya sauce, 8g of dried chili pepper, 5g of freshly ground pepper, and 20g of Hua Diao wine.
B Ingredients: 5g of Flavor Powder, 3g of American Chef's Chicken Powder, 5g of Sugar, 2g of White Pepper, 3g of Ethyl Maltol.
C Ingredients: 18 grams of onion, 15 grams of carrot, 8 grams of old ginger, 10 grams of scallion, 15 grams of celery stirred into vegetable juice.
Methods:
1. Thaw and clean the duck head with running water, rinse clean and dry, add C, salt, Huadiao wine marinated in 1 hour, take out the blanching standby. 2. Start a pot of oil pan pour salad oil burned fifty percent hot, the dry chili pepper, peppercorns stir-fried flavor, down into the Hunan pickled chili peppers, the old ginger, garlic stir-fried, add patty cake chili pepper, plus the pericarp, gui pi, sesame seeds, cumin powder added to purified water. Add cumin powder, add pure water, Haitian old pump to adjust the bottom flavor, simmer for 20 minutes and then beat off the dregs to make spicy marinade, and then control the dry duck head in the spicy marinade inside a small fire to cook for 10 minutes, soak for 20 minutes and then take out the standby. Cut the duck head in half, put it into 30% oil temperature and deep fry it, then take it out to control the oil and spare. Peel the lotus root and cut into small dices, blanch soybean sprouts with salt and control dry, cut red and green bell peppers into diagonal cuts, and fry garlic seeds in a frying pan until golden brown and standby.
3. pot to stay a little oil burned fifty percent hot, the red and green bell pepper, old ginger, garlic fried, and then put into the homemade dry pot duck head spicy sauce stir-fried, fried duck head, fresh lotus root diced, fried garlic together into the pot, add a little table salt, Huadiao wine seasoning taste, will be the bottom of the onion shredded pads in the dry pot, the duck head pan out of the dry pot can be on the table to eat.
Tips!
1. Duck head first brine 10 minutes and then soak for 20 minutes, can make the duck head skin is not easy to break, but also more flavorful.
2. When making spicy sauce, you can first soften the spices with warm water and then dry the water control and then chopped, stir-fried and then seasoned, so that out of the spicy sauce is more fresh and spicy bottom flavor.