1. raw materials: fresh duck head 5000g, dried pepper 400g, ginger100g, onion120g, star anise 20g, kaempferia kaempferia10g, cinnamon 8g, fennel10g, etc. Salt 200 g, monosodium glutamate 50 g, nitrate 1 g, red rice 50 g, cooking wine 100 g, fresh soup 5 000 g, refined oil 2 000 g?

Second, the production method:?

1. duck head primary processing?

After washing the duck head, add 50g of ginger, 50g of chopped green onion, 0g of refined salt100g, cooking wine and nitrate, mix well, marinate for12h, then take it out, wash it with clear water, then put it in a boiling water pot and take it out for later use. ?

2. Braised spicy duck head?

Put the duck head, seasoning and soup into a casserole, cook for 5 minutes, turn off the fire, soak for 12 hour, then boil it with high fire, and then take it out. Sprinkle with white sesame seeds that have passed the kang.

Spicy duck head is a traditional specialty in Hunan, Sichuan, Hubei and Jiangxi. It is said that spicy duck head originated in Changde, Dongting Lake area in Qing Dynasty, and spread to Sichuan and Hubei through Hunan, which has been popular all over the country in recent years. "Spicy duck head" is a kind of sauce food, which is made by soaking in various spices and then air-drying or baking. It has the characteristics of fragrant, spicy, sweet, hemp, salty, crisp and soft, and is a good table wine.