Spicy duck head

Preparation method:

Ingredients: duck head

Accessories: potatoes, rice cakes, onions, celery, Angelica sinensis, Codonopsis pilosula

Ingredients: 5 duck heads (10 slices in half), potato sticks, rice cakes, onions, celery, 3 grams of angelica root, 2.5 grams of Codonopsis pilosula, 4 grams of star anise, 3 grams of galangal, 5 grams of cinnamon, 2.5 grams of nutmeg, some green onions, ginger, and garlic

1. Wash the duck head, remove the hair from the fire, boil water, add cooking wine to remove the flavor; add the green onions, ginger, garlic and various Chinese medicines Wrap the spices in gauze and soak the duck head in brine for 15 minutes;

2. Deep-fried duck head with tight skin and 70% oil temperature for 6 seconds;

3. Deep-fried duck head Remove the potato strips, rice cakes, onions, and celery and place on a plate;

4. Add onions, ginger, watercress, tempeh, chicken essence, sugar, and Chinese medicinal powder into the oil pan, stir-fry until fragrant, remove the residue, and pour over the duck Just put it on your head.

Special attention:

Make sure the duck head ingredients are fresh to achieve a delicious taste;

Eat it in time after cooking, not only for early adopters, but also It is a need for nutrition and hygiene;

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

Spicy duck head

1. Ingredients:

1000g fresh duck head, 400g dried chili, 100g ginger, 120g green onion, 20 star anise g, 10 g of Sannai, 8 g of cinnamon, 10 g of cumin, 10 g of fennel, 50 g of pepper, 5 g of cloves, 8 g of amomum villosum, 12 g of cardamom, 5 g of fennel, 3 g of bay leaves, and 200 g of refined salt. , 50 g MSG, 1 g nitrate, 50 g red yeast rice, 100 g cooking wine, 5 000 g fresh soup, 2 000 g refined oil

2. Preparation method:

1. Preliminary processing of duck head

After washing the duck head, add 50 g of ginger, 50 g of green onion, 100 g of refined salt, cooking wine and nitrate salt, mix evenly, marinate for 12 hours and take out. Rinse it with clean water, then put it into a pot of boiling water and take it out for later use.

2. Braised Spicy Duck Head

Put oil in a pot and heat it over medium heat. Add dried chili peppers, peppercorns, ginger slices, and garlic slices and stir-fry until fragrant, then add broth. ; Star anise, grass fruit, licorice, cloves, cinnamon, cumin, bay leaves, dark soy sauce, light soy sauce, oyster sauce, salt, sugar, turn to high heat until the whole brine boils, turn to low heat for 1 hour, the fragrance will overflow, and the brine is done .

3. Put the duck head and brine into the casserole, bring to a boil over high heat for 5 minutes, turn off the heat, soak for 12 hours, then turn to high heat and bring to a boil, then take it out of the pot. Sprinkle with the white sesame seeds that have been cooked on the pot. .

Note: It is advisable to boil the brine first, because the meat of the duck head is very flavourful, and it still needs to be a little firm when chewing, but if the cooking time is short ( For example, if the duck head is boiled with brine), the flavor will not be absorbed, and if it is cooked in brine for too long, it will easily rot and the head will be chewed, so the brine needs to be done first.