Main Ingredients

Duck Head in appropriate amount

Pork in appropriate amount

Icing Sugar in appropriate amount

Aromatic Leaf in appropriate amount

Sliced Onion in appropriate amount

Ginger in appropriate amount

Angle Anise in appropriate amount

Dai Seed Spices in appropriate amount

Cumin in appropriate amount

Right Ginger in appropriate amount

Beard Corms Moderate amount

Sand nut moderate amount

Chen Pi moderate amount

Shannai moderate amount

Steps to make duck head in dry pot

1

Main ingredient: duck head.

2

Marinade: pork, rock sugar, allspice, scallion, ginger, star anise, Chinese herbs, cumin, peppercorns, ginger, nutmeg, nutmeg, cumin, chenpi, sannay, salt, chicken powder.

3

Accessories: onion, ginger, garlic, scallion, Pixian bean paste, dried chili peppers, cilantro, scallions, white sesame seeds.

4

Halogen wrapped in gauze into a pot of water to cook for 5 minutes to remove the bitterness of the halogen; rock sugar fried to brown-red with a little water to make the color of sugar; green onions cut into segments; ginger pat.

5

Pot on the fire to add the right amount of water into the soup, onion and ginger, dried chili peppers, pork, sugar color brine.

6

Low heat brining 1-1.5 hours can be.

7

Put the cleaned duck head into the brine soup.

8

Brine for 15 minutes, turn off the heat and simmer for 30 minutes.

9

Remove the duck head to dry the surface.

10

Split the duck head into two. (Can be deep-fried in a frying pan first)

11

Place the pot on the fire and add oil to heat to 40%, add green onion, garlic cloves, peppercorns, and ginger slices and stir-fry.

12

Into the Pixian bean paste fried red oil.

13

Pour in the shredded onion and stir fry evenly.

14

Put in the duck head, dried chili pepper segments, add a little chicken seasoning.

15

Stir fry for 3-5 minutes to start the pot, onion put below the code into the duck head, sprinkle with scallions, chopped parsley, white sesame seeds can be served.