Three ways to make duck head

1. dry pot duck head: soak the duck head in water in advance, soak it for two to three hours to remove the fishy flavor, fold off the beak and wash it, take off the air duct, put the washed duck head into cold water to blanch, put cooking wine, sliced scallions, sliced ginger under the pot, and blanch duck head to skim off the floating powder to spare. Soak the chili peppers in hot water beforehand. Heat the oil, add the rock sugar and saute. Stir until it turns amber in color. Add a small bowl of water (don't splash the oil at this step) and pour over the duck heads. Next, stir in the larger ingredients. Add the oil and pour the soaked large ingredients into the pan and slowly stir-fry the flavors over low heat. Add the sliced garlic, ginger and green onions. Continue stirring and add soy sauce, regular pump. Add oyster sauce with water to taste and salt. Pour into the duck head together, bring to a boil over high heat and cook over medium heat for about half an hour. Remove half of the duck head and cut in half. Heat the oil in the pan where you put the garlic. Stir in the pepper until fragrant. (You can also add dried chili peppers if you can handle the spice.) Add the bean paste and pour the red oil over the duck heads and stir-fry. Add cumin powder and white sesame seeds.

Sheng in the pot, sprinkle with chopped green onion, you can make a delicious duck head.

2. Spicy Salt Duck Head:If you like spicy food, first add green pepper and millet pepper. Onion, onion, garlic and ginger. Cut the duck heads in pairs and fry them in canola oil. Slowly fry on low heat for 8 minutes. Remove the oil control device. Saute the pre-chopped onions, ginger, garlic and chili peppers. Add a tablespoon of soy sauce, a tablespoon of oyster sauce and a bit of sugar to enhance the flavor. Add the sauteed duck heads and stir-fry, add pepper and salt powder. Just stir quickly.

3. Sauce duck head:Wash the duck head and put it in warm water with wine to blanch. Accessories are put in tea bags.

Wash the duck head with lukewarm water to cook the foam, put it into the stewing pot, add the right amount of warm water, put all the seasonings (wine, soy sauce, June fresh sweet chili sauce, salt, yellow icing sugar, oyster sauce, southern milk (milk is actually the juice of the southern Shaoxing curd)), boil at high temperature, turn the heat to simmer for 20 minutes, turn over the high temperature to collect the juice, and then put it on the table after, the soup is thick.