1, marinade packet spices:

Aromatic hair grass, coriander seeds, star anise, tangerine peel, good ginger, pepper, honeysuckle, party ginseng, sesame leaves, cumin, red dried peppercorns; red dried chili pepper segments, Sannai, cinnamon, clove, licorice, dahuric dahuricica,, rosmarinaceae, dried scallops, cinnamon sticks

2, marinade added in the auxiliaries:

2, marinade:

Ginger slices, large onion sections, onion slices, small scallion sections, parsley, fresh green bell peppers.

Sliced ginger, large onion nodes, sliced onion, small onion nodes, parsley, fresh green bell peppers

Two, dry pot duck head: spicy sauce ingredients

1, spicy sauce spices:

Scented hair grass, cumin, cumin, Qianlixiang, Codonopsis pilosulae, clove, white button, grass nuts, Sannai, anise, fragrant leaves, Saren, rosmarinus officinalis, Bibingo, aromatic cinnamon bark, hay, aromatic fruits

3, the auxiliary ingredients of the spicy sauce:

Onion slices (5 two), large onion section (5 two), small shallot section 5 two, parsley section 2 two, pepper section 2 two,

Three, dry pot of duck head: duck head marinade:

1, 2500 grams of duck head defrosted, rinsed and cleaned, cut into two slices, add 100 grams of special spice powder, pepper surface Appropriate, 50 grams of ginger, 50 grams of green onion sections, a little salt and 100 grams of cooking wine, fire nitrate 1/10000 and evenly, marinate code flavor for about 12 hours, take out, wash with water, and then put into a pot of boiling water for a short period of time (about 5 minutes), fished out of the water with a clean water rinse standby.

Four, halogen oil production method

Halogen oil production: net pot on the fire, put 2000 grams of halogen oil burned to 8 into the heat, put ginger 2 two, onion section 5 two, onion 5 two, 5 two small onions, 2 two parsley, 2 two, 2 two bell peppers, stir fry to golden old out of medium-low heat. The oil will be beaten out, the residue pour do not.

Five, the system brine:

1, the brine packet of spice powder into the cloth bag, cook in boiling water for about 2 minutes, fish out the packet standby, the rest of the water do not

Purpose is to go to the bitter flavor of the spices.

2, add 4000 grams of water in the barrel, boil, put the red currant rice powder appropriate, when the red currant rice powder completely dissolved in water, add half a tablespoon of broth (according to local tastes, to determine the amount), simmering out the flavor. Into the system of 2000 grams of marinade, refined salt (a small amount), chicken essence, monosodium glutamate (a small amount), rock sugar appropriate, white wine (appropriate), nitrate of salt (according to 1/10,000), compound phosphate (appropriate) after boiling, change to a small fire and simmer for about 10 minutes, to the escape of the aroma, that is, into the marinade.

Sixth, brine: put the first processed duck head into the boiling brine, add ginger (appropriate amount), green onions (appropriate amount) with medium fire brine 10 minutes to turn off the fire, so that the duck head to continue to soak in the spicy brine for 20-40 minutes, can be.

seven, the recovery of brine oil: brine is not used. The oil on the surface of the beaten and brine water are stored in the refrigerator; (brine in the fine dregs of overconsideration do not want, when the brine is black, or when the flavor changes, the brine will be poured out do not want to re-manufacture brine.)

1) brine oil is not much, according to the same method of making brine oil;

2) brine water is not much, according to the method of making brine juice to make brine juice;

eight, the production of hot sauce:

1, fried tempeh;

The tempeh will be chopped finely, salad oil (1 catty) in a pot of refining until there is no white air bubbles, put onion knots appropriate, appropriate, onion, appropriate, small onions appropriate, parsley appropriate (the purpose is to increase the aroma) → scallions when the color of the caramelization of the fish → into the tempeh (into the note: tempeh first in the spoon, do not pour directly into the pot) → continue to stir → stirring → fried for 3 minutes → into the spices (appropriate) → stir fry for 2 minutes → low heat under the pickled ginger mushrooms, pickled seapepper mushrooms → stir fry for 1 minute → put the garlic mushrooms → stir fry for 1 minute → put the white wine (30 grams) → stir fry for about 2 minutes → turn off the heat → put the pepper, chicken broth, MSG, pepper, chili pepper → cover the pot and simmer. →Spare.

2, stewed edamame:

fried edamame submerged for about 1 hour

4, frying sauce and mention the old oil:

will be mixed oil (vegetable oil and salad oil, according to the ratio of 0.2:0.8), in the pot refined to about 130 degrees, into the onion section appropriate, onion appropriate, small onion appropriate, parsley appropriate (the purpose of the increase in aroma) → onion color browning when fished out → put special soybean paste mushrooms → put patty cake pepper mushrooms → stir → stirring → stir fry for about 5 minutes to put rock sugar appropriate → small fire stir fry → put spices appropriate, put white wine appropriate → turn off the fire, the excess oil out of the big, is to stir fry the old oil of the dry pan. Then put the stewed edamame into the pot and then stir-fry for about 1-2 minutes turn off the fire → start the pot. Authentic dry pot duck head launched in 2007-2008 the hottest investment and money-making projects - greedy mouth dry pot duck head, with nearly 20 kinds of precious Chinese medicine carefully and densely manufactured, after dozens of natural spices such as red peppers, peppercorns, star anise and other natural spices for careful cooking cuisine, and then split into two halves of the middle of the broken, and put into the mouth of the meat automatically off the delicious mellow. Dry pot spicy duck head, the earliest originated in the late Qing Dynasty, by the later research and improvement of the formation of "greedy dry pot spicy duck head" is a series of Sichuan cuisine. Spicy characteristics of young and old, wet appetizer, four seasons can eat, gas, blood, nourishing, because of the health and delicious by the public favorite. This dish dry pot spicy duck head selection of high-quality lake duck, marinated in advance secret ingredients into taste, supplemented with unique spicy ingredients, Sichuan cuisine flavor mellow, the entrance spicy and crispy, long aftertaste, is a meal, drinking, reunions preferred ideal catering new favorite.　　Dry pot duck head similar dishes: Currently on the market there are Oriental dry pot duck head, Yuxin dry pot spicy duck head, Yu Xiang dry pot spicy duck head, Yu dry pot duck head, a product of Yuxin dry pot duck head, Yuxin spicy duck head, Yuxiang dry pot spicy duck head, Yu Xiang dry pot spicy duck head, YuXiang dry pot spicy duck head, YuXiang dry pot spicy duck head, YuXin dry pot duck head, XinYu dry pot spicy duck head, Beijing XinYu dry pot spicy duck head, Oriental Dragon dry pot spicy duck head, TiePanMen dry pot duck head, Baoding dry pot spicy duck head, Chongqing dry pot spicy duck head Duck head, Shijiazhuang dry pot duck head, dry pot spicy duck head, dry pot duck head, Qingdao dry pot spicy duck head, Chongqing dry pot duck head, Beijing dry pot duck head, Bayu dry pot spicy duck head, Chongqing spicy duck head, Chongqing spicy duck head, Yu Xiang dry pot spicy duck head, dry pot spicy duck head, Qingdao Yu new dry pot spicy duck head and so on a variety of titles, so that we join the staff is very confused. In fact, these duck head belongs to a school, is a different franchisee called a different name to. We can see through these titles Jin Rilai dry pot spicy duck head has multiple advantages. Advantage one: dry pot spicy duck head flavor type: "spicy type", "five spice type" and "spicy type", which to "spicy type Among them, the "spicy type" is favored by the majority of consumers, so that people never get tired of eating and forget to come back.　　Advantage 2: Dry-pot spicy duck head can also be evolved into: dry-pot spicy shrimp, dry-pot pig's feet, dry-pot spicy chicken, etc., and its production method is similar. Eating duck head and then shabu-shabu will make you forget what you have eaten, smelling fragrant, eating fresh, numbing addictive, spicy warmth!　　Advantage 3: The [Dry Pot Spicy Duck Head] is made with fine and delicate ingredients, marinated with secret ingredients in advance, and with authentic oil. It is completed by the selection of materials, brining, preparation of ingredients, flavors and frying of the base, frying and other processes, the finished product features: red color, soft taste without losing its shape, meat and vegetables with a reasonable, rich in taste (not numb and not spicy, slightly numb and slightly spicy, numb and spicy in the middle, high numb and high spicy) for young and old alike.　　Advantage 4: Dry Pot Spicy Duck Head can be eaten as a specialty dish, but also as a form of hot pot base, guests can shabu-shabu a variety of meat and vegetarian ingredients according to their own preferences, to increase the dining atmosphere. With a variety of precious spices and herbs, the nutrients are fully dissolved in the soup and easily absorbed by the body. The taste is mellow, spicy and refreshing, fragrant but not greasy, with a long aftertaste. Advantage 5: The taste of the bottom of the pot is pure and fresh; the hemp and spicy flavor is moderate, and the red oil is bright; after eating the spicy duck head, you can add hot pot soup and then shabu-shabu hot pot dishes, i.e., "a pot of two to eat"; after eating the duck head, you can add the soup with bone to shabu-shabu all kinds of dishes, and cook dry noodles, which is even more excellent! After eating the duck head, you can put the soup into the spicy pot, order some vegetables, seafood, and lamb and beef to start shabu-shabu! Ingredients: 12 duck heads; 10 slices of ginger; 12 cloves of garlic; peppercorns (3 tablespoons), dried chili peppers, chili pepper (3 tablespoons), sugar (0.35 tbsp), special hot and spicy sauce (? tablespoon), special hot and spicy oil (1.5 tablespoons), other ingredients...　　Step 1: take out the frozen duck head, into the warm water natural thawing; Step 2: thawed duck head, a split in half, into the water soak and wash off the blood; Step 3: blanch the water to beat off the froth, fish out the duck head washed, put into the prepared marinade broth within the marinade; Step 4: the special dry pot of red oil in a pot burned to a certain temperature, into the special ingredients stir-fried, into the duck head, add special dry pot spicy sauce stir-fried Add other ingredients and stir-fry, then pour into the pot. Step 5: Arrange the shape, add some red oil and some side dishes, then enjoy. Step 6: After eating, add the appropriate amount of broth (to just submerge the vegetables) to cook other dishes.　　Dry Pot Duck Head is developed by Chuanxiangge's technical researchers on the basis of Sichuan cuisine "dry pot dish" after a long time of actual production, research, improvement, innovation and development, changing the traditional practice.　　Duck head in dry pot is very popular among diners for its tender skin, smooth and tender meat, and unique spicy flavor.　　Duck head in dry pot is improved from the dining form, combining dry pot and hot pot skillfully. The duck head is served in the form of dry pot, and then shabu-shabu in the form of hot pot after eating the duck head, which adds to the dining atmosphere, and the composite flavor is deep, and the five flavors in the mouth are fragrant and mouth-watering. It can be seen that the improvement of Spicy Duck Head focuses on the pot art. Aiming at the domestic catering market and based on details, JinriLai takes the responsibility of advocating the food culture of "tradition and fashion, deliciousness and health" and adheres to the business philosophy of "honesty, innovation, professionalism and pragmatism", and professionally locates and collects the essence of Chinese and foreign traditional snacks, based on the leading science and technology and with the support of the market. Science and technology as the basis, market demand-oriented, comprehensive grasp of the market, vigorously develop the traditional flavor snacks series, to learn on the go, cycle of lectures, actual operation, hands-on teaching, inclusive of the purpose, advocate "equality and mutual benefit, with the creation of *** surplus" concept of cooperation. Dry pot yellow duck called a raw material: yellow duck called 1000 grams. Ingredients: 30 grams of red pepper. Seasonings: 1000 grams of vegetable oil (consumed 100 grams), 2 grams of refined salt, 2 grams of monosodium glutamate, 1 gram of chicken powder, 10 grams of soybean paste, 5 grams of chili sauce, 20 grams of cooking wine, 5 grams of white vinegar, 10 grams of red oil, 1 gram of pepper, 30 grams of dried peppercorns, 30 grams of garlic seeds, 10 grams of ginger, 5 grams of perilla leaves, 500 grams of fresh soup. Second, the system 1, yellow duck called from the gills tear off the viscera, wash the blood water to be used; red bell pepper cut into 1 cm long tube, garlic seeds to remove the tip, dry pepper cut into segments, ginger slices. 2, pot on high heat, add vegetable oil, burned to 60% heat into the yellow duck called, garlic seeds fried, poured into a funnel to drain oil. 3, the pot to stay in the bottom oil, into the ginger, dried peppers, bean paste, chili pepper stir-fried, and then into the yellow duck called, garlic seeds, cooking white vinegar, cooking wine, injected into the soup, high-flame boil skimmed off the froth, add salt, monosodium glutamate, chicken essence powder, to be yellow duck called flavor, high-flame collection of soup, put perilla leaves and red pepper tube, drizzle of red oil, out of the pot into a dry pot, dripping sesame oil can be. Third, the characteristics of yellow duck called tender meat, taste slightly spicy.