Spicy duck head is a very traditional food, which many people like to eat, especially some southerners who like spicy food. But few people know how this kind of food is cooked, so it will make its taste less good and make it lose its appetite. In fact, the most important thing in this dish is the choice of raw materials, which is a very key link.

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 (two spoonfuls), pepper powder (two spoonfuls), Pixian bean paste, star anise, tsaoko, licorice, clove, cinnamon, fennel, geranium, dried pepper (six 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 to give a fragrance;

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!

Spicy duck's head "is not only delicious, but also has the effects of invigorating qi, tonifying deficiency, reducing blood fat and beauty beauty. Chinese traditional medicine believes that ducks are cool, so they 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.

manufacturing process

Ingredients: duck head 12 accessories: ginger slices10; Garlic 12 grains, Chili noodles (one spoon with three needles), dried Chili segments (appropriate amount), Chili noodles (one spoon with three needles), 0.35 liang of sugar, special dry pot hot sauce (half a spoon with stir-fry), special dry pot red oil (1.5 spoon with stir-fry) and other raw materials. ...

Step 1: take out the frozen duck head and put it in warm water to thaw naturally; Step 2: cut the thawed duck head in half, soak it in clear water, and then wash it to remove blood;

Step 3: soak in water to remove foam, take out the duck head, wash it, and marinate it in the prepared marinade;

Step 4: Heat the red oil in the special griddle to a certain temperature, add the special ingredients and stir-fry until fragrant, add the duck head, stir-fry the spicy sauce in the special griddle, stir-fry other raw materials and pour into the griddle.

Step 5: finalize the design, add some red oil and some side dishes, and serve.

Step 6: After eating, add an appropriate amount of broth (preferably just submerged) to rinse other dishes.

Cooked duck head is a "dry pot dish" in Sichuan cuisine, which was introduced by the technical research and development personnel of Chuanxiangge.