The duck head initial processing thawed, rinsed clean, plus ginger 50g, scallion section 50g, refined salt 100g ,cooking wine, nitrate salt, mix well. Marinate for about 12 hours, rinse with water and blanch in boiling water.

Make marinade

Dry chili peppers cut into knots, other spices slightly soaked in water, drained. Red currant rice with water 1200g simmering excellent, draining the dregs of the juice to be used.

The net pot on the fire, put the oil burned to 30% hot, down into the dry chili pepper section, spices and the remaining ginger and onion frying, mixed into the soup and red currant rice water, seasoning salt, monosodium glutamate boiling, change the heat to simmer for 2 hours, until the escape of the aroma, spicy, that is, into the marinade.

Brining

Put the first processed duck head into the boiling brine, brine over medium heat for 10 minutes, turn off the heat, let the duck head continue to soak in the brine for 20 minutes, can be fished out to cool, chopped pieces for consumption.

Stir-fry the dry pot

Put the first processed duck neck into the stir-fried dry pot spicy sauce, stir-fry over high heat for 5 minutes, turn off the heat, let the duck head in the spicy sauce and spicy oil briefly taste for 2 minutes before serving

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