Find a deep wok, add water, bring to a boil over medium heat, put four or five prepared ginger slices and cleaned duck heads into the pot, then pour some glutinous rice wine to cover Let the pot cover cook for about three to five minutes, then open the pot lid, take out the duck head and wash away the cooking foam on it.

Then find a pot, clean it, turn it to medium heat and pour in an appropriate amount of peanut blended oil. After the oil is hot in the pot, add the prepared dried red pepper, small Sichuan peppercorns, small peppercorns and remaining ginger slices. Add the garlic slices to the pot, stir-fry two to three times, and simmer until fragrant.

1. First, simmer the Tianmu bamboo shoots and shiitake mushrooms in broth until they are fragrant; blanch the soybean sprouts and set aside.

2. Blanch the duck head, put it in brine until it is eighty-cooked, take it out and drain it, use a knife to divide the braised duck head into two, split it into two halves, and add six or seven Dip in hot oil and fry for 3 seconds.

3. Heat the pot, add old oil in a dry pot to heat up, then simmer the pot with ginger and garlic. After the aroma comes out, add all the auxiliary ingredients and stir-fry, then pick up the auxiliary ingredients and put them into the dry pot. Place the bottom, then pour the fried duck head into it, add the stock and simmer for a while, remove the pot and place the duck head (meat side down) neatly on the plate.

Put the marinated duck head into the pot, add water to submerge it, boil for 10 minutes, take it out, wash it with cold water to make the duck head white and reduce the salty taste, and drain the water. Then put the duck head into the pot, cover it with water again, add the ingredients, bring the water to a boil over high heat, then cover and simmer over low heat until the duck head is soft. Then take out the duck head. Take the original marinade (the soup when boiling with a lid), 50 grams of rock sugar cubes, and simmer over the fire until it is slightly boiled. When the soup thickens, it becomes the marinade. Coat the duck head with the marinade and place it on a plate to cool, put it on a plate, pour the remaining marinade over it and serve.

5 barrels of Rice Suffering Chili Sauce (8kg/barrel). Bullet peppers are processed with vegetable oil and a variety of seasonings. They are fresh, fragrant and spicy. They can be used with rice or stir-fry. Appetite, strengthen the spleen, increase food intake), 30 bottles of spicy sauce (248g/bottle), 1kg each of Korean barbecue sauce, MSG, and white sesame seeds, 500g of fresh chicken essence, 400g of chicken juice, Korean pork sauce 2 bottles (400g/bottle), grind evenly with a meat grinder.