I would like to ask you how to make the head of the duck.

Trade secrets, spend money to learn.

Recipe: 5 duck heads, salt:

Appropriate amount, chicken essence: a little, green onion: appropriate amount, ginger:

Appropriate amount, star anise: 3 pieces, Sichuan pepper: appropriate amount, cinnamon:

1 piece, cooking wine: a little, light soy sauce: appropriate amount, dark soy sauce:

Appropriate amount, coriander: 1 stalk, bay leaf: appropriate amount, sugar:

Crumb. Method: 1. Clean the duck head with Qingxian Qing water, round it and then cut it in half for later use.

2. Pour water into the pot and bring to a boil, then put the duck head in and blanch the water, and then take it out with cold water for later use.

3. Wash and cut the green onion into sections, wash and slice the ginger, wash and shred the dried chili pepper, star anise, cinnamon, bay leaves, and Sichuan pepper and wash it for later use.

4. Pour an appropriate amount of water into another pot, put the blanched duck head, and then put all the ingredients into the pot.

5. Bring to a boil over high heat, turn to low heat and cook for 30 minutes, then take it out and sprinkle an appropriate amount of coriander to decorate the limbs and collapse.

Raw materials: Prepare an appropriate amount of bagged chilled duck head about five catties, eight taels of dried chili peppers, 100 grams of ginger, 120 grams of green onions, 20 grams of star anise, 10 grams of three cinnamon, 8 grams of cinnamon, 10 grams of cumin, 10 grams of grass fruit, 10 grams of pepper, 5 grams of cloves, 8 grams of sand kernels, 12 grams of cardamom, 5 grams of grass, 5 grams of bay leaves, 200 grams of refined salt, 15 grams of monosodium glutamate, 1 gram of nitrate, 50 grams of Dongsochun red yeast rice, 100 grams of cooking wine, 10 catties of fresh soup, 10 catties of refined leaky oil.

Preparation method: 1. The duck head is initially processed and thawed, rinsed and cleaned, add 50g of ginger, 50g of green onions, 100g of refined salt, cooking wine, nitrate, and mix well. Marinate for about 12 hours, rinse with water and blanch in boiling water.

2. Cut the marinated dried chili peppers into knots, soak the other spices in water slightly, and drain the water. Boil 1200g of red yeast rice with water, drain the residue and leave the juice for later use. Put the pot on the fire, put the oil and boil until it is hot, add the dried chili peppers, spices and the remaining ginger and shallots and fry slightly, mix in the fresh soup and red yeast rice water, add the refined salt and monosodium glutamate to boil, change to low heat and boil for 2 hours, until the fragrance and spicy taste escape, that is, the marinade.

3. Marinade: Put the pre-processed duck head into the boiling marinade, marinate it over medium heat for 10 minutes, turn off the heat, and let the duck head continue to soak in the marinade for 20 minutes, then you can take it out and let it cool, cut it into pieces and eat.

Essentials: 1. The duck head should be bagged with chilled and peeled, and it is not advisable to choose one with skin, otherwise it is not easy to taste and not beautiful; Be sure to marinate and blanch before marinating, otherwise the fishy smell is very strong. In addition, put nitrate salt when marinating, the color and flavor are good, but do not overdo it, so as not to harm the human body.

2. Dried chili peppers are better than millet peppers, because this kind of chili peppers are red and oily in color and have a strong spicy taste, so they are cut into cumin.

Features: The duck head in the dry pot tastes fresh and fragrant, numb and fragrant.

Efficacy: Dry pot duck head can be appetizing and promote appetite, but it should not be eaten more.

Chang Ji spicy duck neck introduces you to the production method of Jingwu duck neck:

Ingredients: 5000 grams of bagged chilled duck neck, 400 grams (or 160) grams of dried chili peppers, 100 grams of ginger, 120 grams of green onions, 20 grams of star anise, 10 grams of Sannai, 8 grams of cinnamon, 10 grams of cumin, 10 grams of grass fruit, 50 grams of Sichuan pepper, 5 grams of cloves, 8 grams of sand kernels, 12 grams of cardamom, 5 grams of grass, 5 grams of spirit grass, 3 grams of bay leaves, 5 grams of angelica, 10 grams of licorice, 3 pieces of tangerine peel, 3 slices of angelica, 10 grams of cinnamon, 50 grams of ginger, 50 grams of green onions, 100 grams of garlic, 200 grams of refined salt, 15 grams of monosodium glutamate, 50 grams of red yeast rice, 100 grams of cooking wine, 5,000 grams of fresh soup, and 2,000 grams of refined oil.

Preparation method: 1. Primary processing of duck neck.

After the duck neck is thawed, rinsed clean, (add some vinegar and rub when washing), add 50 grams of ginger, 50 grams of green onions, 100 grams of refined salt and cooking wine, mix evenly, marinate for about 12 hours, take out, wash with water, and then put it in a pot of boiling water to boil a water, remove it and set aside.

2. Make spicy marinade.

Cut dried chili peppers into knots, star anise, sannai, cinnamon, cumin, grass fruit, cloves, sand kernels, peppercorns, cardamom, grass rows, bay leaves, etc. Put the red yeast rice into the pot, add 1200 grams of water and boil well, then remove the slag and leave the juice for later use.

Put the pot on the heat, put in the refined oil and boil until it is hot, add the dried chili peppers, spices and the remaining ginger pieces and green onion knots and stir-fry slightly, mix in the broth and red yeast powder water, dark soy sauce, light soy sauce, oyster sauce, salt and sugar into the refined salt and monosodium glutamate to boil, change to low heat and boil for 2 hours, until the spicy taste and fragrance escape, it becomes a spicy marinade. (For example, if the duck neck is boiled together with the brine, the taste will not enter, and if it is boiled in the brine for too long and it is easy to rot, the wood gnaws the head bird, so the brine needs to go first).

Pre-marinated: After the brine is cold, throw the duck neck into it and soak it for 2 to 3 hours to allow the brine to taste first (shorten the cooking time later).

3. Marinated.

Put the freshly processed duck neck into the boiling spicy marinade, marinate it over medium heat for 10 minutes, turn off the heat, let the duck neck continue to soak in the spicy marinade for 20 minutes, and then remove it to cool before chopping it into pieces.

This is just a general practice circulating on the Internet, if you want to learn the duck neck making technique, it is better to find a master to learn this technique.

Ingredients: 5000 grams of bagged chilled duck neck, 400 grams of dried chili peppers, 100 grams of ginger, 120 grams of green onions, 20 grams of star anise, 10 grams of Sannai, 8 grams of cinnamon, 10 grams of cumin, 10 grams of grass fruit, 10 grams of Sichuan pepper, 5 grams of cloves, 8 grams of sand kernels, 12 grams of cardamom, 5 grams of grass, 3 grams of bay leaves, 260 grams of refined salt, 15 grams of monosodium glutamate, 1 gram of nitrate, 50 grams of red yeast rice, 100 grams of cooking wine, 5000 grams of fresh soup, 2000 grams of refined oil

Preparation method: 1. Primary processing of duck neck.

After the duck neck is thawed and rinsed, 50 grams of ginger pieces, 50 grams of green onions, 100 grams of refined salt and cooking wine are added, and the nitrate salt is mixed and evenly submerged;

Taste for about 12 hours, take it out, wash it with water, then put it in a pot of boiling water and boil it, remove it and set aside.

2. Make a spicy marinade.

Dried peppers cut into knots, star anise, three relatives, cinnamon, cumin, apple cloves, sand kernels, Sichuan peppercorns. Cardamom, weeds, bay leaves, etc. are slightly soaked in water and drained; Put the red yeast rice into the pot, add 1200 grams of water and boil well, then remove the slag and leave the water for later use

Put the pot on the fire, put in the refined oil and cook until it is hot, add the dried chili peppers, spices and the remaining ginger pieces and green onion knots and fry them slightly, mix in the fresh soup and red yeast rice water, add refined salt and monosodium glutamate, and after boiling, change to low heat and cook for 2 hours until the spicy smell and fragrance are smelled, and then it becomes a spicy marinade

3. Marinated. Put the newly processed duck neck into the boiling spicy marinade, use medium heat for 10 minutes to turn off the heat, let the duck neck continue to soak in the spicy marinade for 20 minutes, and then remove it to cool, and then chop it to eat

Teach you how to make duck head simple, spicy and delicious.

Ingredients: 7 duck heads, 4 dried chilies.

Seasoning: 20g of rock sugar, appropriate amount of ginger, 5ml of light soy sauce, 15ml of dark soy sauce, appropriate amount of shallots to marinate duck head

1. Clean the duck head and cut off the trachea.

3. Blanch the duck head in the water to remove the blood foam, then rinse it and change it to a pot of water 4. Put the duck head into the pot again, add rock sugar, old wine, spice packets, green onions, ginger, dark soy sauce, light soy sauce, boil over high heat, and then change to medium and low heat to marinate for about an hour.

5. After the soup is dry, it can be removed from the pot.

6. The duck's head has been made.

3 pounds of duck head, chili powder (two tablespoons), pepper powder (two tablespoons), spleen bean paste, star anise, grass fruit, licorice, cloves, cinnamon, cumin, bay leaves, dried chili peppers (6), peppercorns (20), dark soy sauce (color), light soy sauce (flavor), oyster sauce, salt, sugar, corn oil, ginger slices, garlic slices, broth.

If you join, you will go to the ** business to learn it, and you will soon master it, of course, it will cost tuition. It's worth it to learn a craft, and it's worth paying a certain amount of effort.

Ingredients: 1000g duck head

Excipients: appropriate amount of old marinade, appropriate amount of Sichuan pepper, appropriate amount of cumin, appropriate amount of star anise, appropriate amount of dried chili pepper, appropriate amount of ginger, appropriate amount of light soy sauce, appropriate amount of dark soy sauce.

Step 1: Prepare the duck head.

Step 2: Take out the old marinade and thaw it, and additionally prepare, star anise, Sichuan pepper, dried chili, cumin and ginger slices.

Step 3: Cut the duck's head against the duck's beak and wash all the stickiness by hand.

Step 4: Blanch the pot under cold water and rinse.

Step 5: After the old brine is thawed, pour in the duck head, add water if the brine is not enough, and the amount of water should be submerged in the pot food.

Step 6: Pour in all the seasonings.

Step 7: Cover over high heat and bring to a boil.

Step 8: After boiling, try the flavor, then add an appropriate amount of light soy sauce and dark soy sauce to adjust the taste, cover and simmer for one hour.

Step 9: Pick it up after cooling.

Step 10: Serve to the table.

Jingwu duck neck formula and processing technology.

Ingredients: ginger, cooking wine, salt, coriander, monosodium glutamate, pepper, white glutinous rice wine production method:

1。Clean the duck rack and slice the ginger.

2。Put the duck rack into the soup pot (divided into two), add ginger slices, half a cup of white glutinous rice wine (to remove the smell), enough water, boil over high heat and turn to low heat, small until it is just opened, cover and boil for 2 hours.

3。Add salt, monosodium glutamate, pepper when out of the pot, and finally sprinkle in chopped coriander and serve.

Ingredients: 7 duck heads, 4 dried chilies.

Seasoning: 20g rock sugar, appropriate amount of ginger, 5ml of light soy sauce, 15ml of dark soy sauce, appropriate amount of shallots.

How to make braised duck head:

1. Clean the duck head and cut off the trachea.

<>3. Blanch the duck head in the water to remove the blood foam, then rinse it and change it to a pot of water.

4. Put the duck head into the pot again, add rock sugar, old wine, spice packets, green onions, ginger, dark soy sauce, light soy sauce, boil over high heat, and then change to medium-low heat to marinate for about an hour.

5. After the soup is dry, it can be removed from the pot.

6. The duck's head has been made.

Raw materials for Wuhan duck neck: 5,000 grams of bagged chilled duck neck, 400 grams of dried chili peppers, 100 grams of ginger, 120 grams of green onions, 20 grams of star anise, 10 grams of Sannai, 8 grams of cinnamon, 10 grams of cumin, 10 grams of grass fruit, 10 grams of pepper, 5 grams of cloves, 8 grams of sand kernels, 12 grams of cardamom, 5 grams of grass, 3 grams of bay leaves, 200 grams of refined salt, 15 grams of monosodium glutamate, 1 gram of nitrate, 50 grams of red yeast rice, 100 grams of cooking wine, 5,000 grams of fresh soup, 2,000 grams of refined oil. Method:

1. The initial processing of duck neck The duck neck is thawed, rinsed, 50 grams of ginger, 50 grams of green onions, 100 grams of refined salt, cooking wine, nitrate and mixed evenly, pickled for about 12 hours, taken out, washed with water, and then put it in a pot of boiling water to boil a water, remove it for later use. 2. Make spicy marinade Cut dried chili peppers into knots, star anise, sannai, cinnamon, cumin, grass fruit, cloves, sand kernels, peppercorns, cardamom, grass drains, bay leaves, etc. Put the red yeast rice into the pot, add 1200 grams of water and boil well, then remove the slag and leave the juice for later use. Put the pot on the fire, put in the refined oil and boil until it is hot, add the dried chili peppers, spices and the remaining ginger pieces and green onion sections and fry slightly, mix in fresh soup and red yeast rice water, add refined salt and monosodium glutamate to boil, change to low heat and boil for 2 hours, until the spicy taste and fragrance escape, that is, it becomes a spicy marinade.

3. Marinade Put the pre-processed duck neck into the boiling spicy marinade, marinate it over medium heat for 10 minutes, turn off the heat, let the duck neck continue to soak in the spicy marinade for 20 minutes, and then remove it to cool and then chop it into pieces to eat. Peculiarity; Spicy and rich, tender and delicious Essentials: 1. It is better to remove the duck neck from the bag with chilled skin.

Be sure to marinate and blanch before marinating, otherwise the fishy smell will be too strong. Add nitrate to make the color light red and the flavor better, don't add too much! so as not to be harmful to the human body.

2. It is better to choose dried millet pepper for dried chili peppers, because this kind of pepper is red and oily and has a strong spicy taste. After the pepper is cut into knots, the pepper seeds should also be retained, because the pepper seeds also have the effect of increasing the flavor of the marinade. When stir-frying dried chili peppers, it is advisable to re-put the refined oil, stir-fry it slightly (do not fry it into a spicy flavor), and mix it with fresh soup to cook before it can be highlighted"Spicy"Flavor.

3. Braised duck neck shops claim to use dozens of spices, but in fact, the types of spices are not many, the amount is not large, only.

Eight or nine kinds are enough, the key is to grasp the dosage ratio, so that the spices can achieve the effect of harmony and taste, showing a kind of fragrance. 4. The duck neck bone also has a spicy taste, in fact, it is not difficult, after the duck neck is boiled, the spinal cord in the spinal canal matures and contracts, revealing a small hole, and the spicy oil juice enters the hole when marinated, and the bone naturally has a spicy taste. After marinating, continue to soak in order to give it a flavor.

Ingredients: 4 duck heads, 1 bag of brine material, 1 ginger, pat break, 1 green onion, knot, several peppercorns, 1 liter of fresh soup or water.

Method 1Mix the fresh soup into the pot, add the brine, ginger, green onion and Sichuan pepper, bring to a boil over high heat, and boil over low heat for 5 minutes.

2.At the same time, wash the inside and outside of the duck's mouth, blanch and cut it in half.

3.Put the duck head into the brine and boil it over high heat, then turn to medium heat and marinate for about 30 minutes, let it taste and then remove it, and then eat it after cooling.