Ingredients: 8- 10 freshly washed duck head, 2 spoonfuls of red bean paste, a little onion, ginger, garlic and dried pepper, and a ready-made marinade bag.

Accessories preparation: oyster sauce, cooking wine, soy sauce, sugar, salt and chicken essence.

Step 1: First, we prepare a pot of 300 ml water, put the prepared duck head in, add a little ginger slices and a spoonful of cooking wine, stir a few times, cover and stew for seven minutes, then take it out and wash it for later use.

Step 2: Add the right amount of oil into the pot, pour the right amount of onion, ginger, minced garlic and dried pepper into the pot at 50% oil temperature, and stir-fry for fragrance; Then pour the prepared two spoonfuls of red oil bean paste into the pot and stir fry the red oil.

Step 3: Add 350 ml of clear water to the pot, prepare marinade packets, 2 tablespoons of oyster sauce, 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, 5 grams of sugar, 2 grams of salt and 2 grams of chicken essence, then cover the pot and simmer for 15 minutes.

Step 4: Finally, pour the blanched duck head into the pot, stir-fry it for a few times, cover the pot, and simmer for 20 minutes.

If you want to make the cooked duck head more delicious, you can cook it a little longer, or soak it in soup for more than 4 hours, so that the finished product will be more delicious and spicy.