Formula of spicy duck head
"Spicy duck head" is not only delicious and memorable, but also has the effects of invigorating qi, tonifying deficiency, reducing blood fat and caring skin. Chinese medicine believes that ducks are cool and should be eaten often to calm the liver and remove fire. It is sweet, has the function of warming and invigorating qi, and is matched with dozens of Chinese herbal medicines such as spicy and hemp, so that its main components complement each other. Its pungent, functional detoxification slimming. Fitness and beauty; Its numbness, appetizing and benefiting food, interacting with spicy food, has the effect of benefiting qi and nourishing blood, warming without rashness, removing dampness and relieving annoyance, appetizing and invigorating spleen.
Cuisine characteristics
"Spicy duck head" is delicious, memorable, chewy, spicy but not spicy, and is a leisure food suitable for all ages.
raw material
3 kg of duck head, Chili powder (2 tablespoons), pepper powder (2 tablespoons), Pixian bean paste, star anise, tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, dried pepper (6 slices), pepper granules (20 slices), soy sauce (color selection), soy sauce (taste selection) and so on.
working methods
1, the oil in the pot is hot;
2. Add dried pepper, pepper, ginger slices and garlic slices, stir-fry until fragrant;
3. Add stock, star anise, Amomum tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, soy sauce, soy sauce, oyster sauce, salt and sugar, and bring the whole marinated soup to a boil with high fire, and turn the fire to 1 hour, so that the fragrance is overflowing and the marinated soup is ready.
Everyone knows that there is a saying, because the meat of duck head is delicious, you should chew it with a little strength, but if you cook it for a short time (for example, duck head and brine are cooked together), the taste will not get in. If you cook it in brine for too long, it will rot easily, so the brine needs to go first!
Other methods
Cooking method
working methods
1, the oil in the pot is heated by a big fire.
2. Add dried peppers, prickly ash, ginger slices and garlic slices and stir-fry.
3. Add stock, star anise, Amomum tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, soy sauce, soy sauce, oyster sauce, salt and sugar, and turn to high fire to boil the all-halogen soup, and turn to low fire 1 hour. When the fragrance overflows, the brine is cooked.
4. Pour the boiled brine into the casserole, add the duck's head, boil over high fire and stew over low fire 1 hour.
Remarks: 1, the marinade should be boiled before the duck head is put. If boiled in brine for too long, it will rot easily, so the brine should be boiled first.
2, spicy taste should not be too heavy, if you like spicy taste, you can add more pepper and pepper.