The method of marinating duck head, the marinating method of duck head

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

The marinating method of duck head is as follows:

Put in the green onions, ginger slices, add salt and cooking wine, here the cooking wine can be replaced with beer, first marinate the duck head for half an hour. Then make the marinade packet: Sichuan pepper, 1 grass fruit, 1 bay leaf, 1 nutmeg, 2 slices of sand ginger, half a large ingredient, and dried chili.

Start to boil the oil in the pot over medium heat until hot, add dried chili, ginger and garlic slices and bean paste and stir-fry to make it fragrant, then add water, it is better to use the old soup, put in the marinade package, add two spoons of light soy sauce, a spoonful of dark soy sauce, a spoonful of oyster sauce, an appropriate amount of salt, a spoonful of sugar, and cook the braised soup on high heat for 20 minutes. Finally, put in the duck head, pour it into the marinade soup with the marinade, bring to a boil over high heat, turn to low heat and cook for 1 hour.

Lo-mei is a kind of flavor food with good color and flavor, and lo-mei cooked food has become a favorite food for lazy people. In the process of making lo-mei, the decisive factor in the taste of lo-mei should be the marinade packet, so you must keep your eyes peeled when buying a marinade pack. Because it is relatively easy to make lo-mei using marinade packets, many families make lo-mei at home.

How to use the marinade package:

The marinade package can be added directly to the material to be marinated, and the marinade package can be taken out after 2 times, and the material package is basically tasteless. The material to be marinated should be boiled with water before marinating, and then put into the marinated soup, so that the peculiar smell and smell of the material can be taken out to the maximum. The bulk material in the marinade package should be wrapped in gauze, and the marinade soup can be used repeatedly, but the premise of making sure that it is not broken.

The marinating method of duck head is as follows:

Ingredients: 1 pack of duck head.

Excipients: an appropriate amount of cinnamon Chunfanshi, an appropriate amount of star anise, an appropriate amount of bay leaves, an appropriate amount of Sichuan pepper, an appropriate amount of dried chili pepper, a little more salt, a little more white sugar, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, an appropriate amount of oyster sauce, an appropriate amount of aged vinegar, and an appropriate amount of sesame oil.

1. Prepare the ingredients, wash the duck head, add water, cooking wine, and ginger and boil.

2. Boil the blood foam.

3. Fish it out.

4. Add water, condiments, rock sugar, dark soy sauce, light soy sauce and salt to the pot and cook until fragrant.

5. Add the duck head and boil, marinate over medium-low heat to taste, turn off the heat for coloring, and simmer for 20 minutes.

1. Ingredients: 3 duck heads, 3 garlic kernels, 1 chili pepper, 1 shallot, 3 slices of ginger, 2 tablespoons of salad oil, 5 bowls of water, 1 bowl of soy sauce, 1 tablespoon of rice wine, 2 tablespoons of rock sugar, 1 package of five-spice marinated bun.

2. Steps: remove the duck head, remove the trachea, wash and set aside; Crush the garlic, cut the chili pepper into sections, remove the head and tail of the shallots and cut them into sections, and slice the ginger for later use.

3. Add 2 tablespoons of salad oil to a hot pan, add garlic, chili, shallots and ginger slices and stir-fry until fragrant; Add the required water, soy sauce, rice wine, rock sugar, five-spice marinated bun and stir-fried ingredients to bring to a boil.

4. Put the duck head into the marinated pot and marinate over medium heat for about 10 minutes; Remove from heat, cover and simmer for about 10 minutes.

Materials for making braised duck head: Ingredients: raw duck head.

Excipients: ginger, garlic, coriander, dried chili.

Seasoning: salt, monosodium glutamate, sugar, cooking wine, soy sauce, edible oil.

Spices: Sichuan pepper, spices, cinnamon, bay leaves. Braised duck head Steps of the practice of braised duck head in delicious cold dishes: 1. Wash the duck head fully and pull out the remaining fine hairs for later use.

2. Cut the green onion into long sections and beat the ginger for later use.

3. Remove the old roots of the coriander and wash it with water for later use.

4. Pack the spices with gauze to make a spice bag for later use.

5. Make oil in the pot, and when it is hot, add a little pepper to fry the fragrance and pick out the peppercorns.

6. Add dried chili peppers, green onions and ginger to stir up the fragrance.

7. Put the duck head neatly at the bottom of the pot and cook the cooking wine, add soy sauce to color, and then pour in water until the duck head is just submerged.

8. Put the spice packet in and add salt and sugar to taste. When the heat is boiling, reduce the heat and burn the duck head until it tastes.

9. After about 20 minutes of cooking, add a little monosodium glutamate, remove the duck head and put it on a plate.

10. Sprinkle a little coriander and drizzle with some marinade. Tips for making delicious cold dishes and braised duck heads: 1. The braised duck head should be mainly on low heat, and the duck head can only be flavored when the heat is enough.

2. Braised duck head is a cold dish, and it is best to let it cool before eating it to taste more beautiful.

3. If you want to cut the duck head in half and eat it, you must wait for the duck head to be cooked before chopping, otherwise the duck brain will be lost!

The ingredients should be good, they should be clean, and if you eat them yourself, you should make them simpler.

It's a question about IQ!

Authentic brine duck head.

Ingredients: Frozen duck head with tongue removed, ginger slices, pork rib paste, green onions, dried chilies, dried Sichuan peppercorns, star anise, cinnamon, bay leaves, salt, monosodium glutamate, chicken essence, light soy sauce, dark soy sauce, sugar.

The detailed preparation of the brine duck head:

1. Over water: After thawing the frozen duck head without tongue, put it in the pot, add an appropriate amount of water, boil on high heat, beat off the surface foam, boil for about 5 minutes, scoop it up, and pass the water;

2. Stir-frying: Stir-fry the pot, heat the oil in the pot, the oil temperature is 60% hot, add ginger slices, green onions, star anise, dried pepper, cinnamon, bay leaves, dried chili peppers, stir-fry together to create a fragrance, then add a bottle of beer, and then add an appropriate amount of water.

3. Seasoning: After the water in the pot is boiled, start seasoning, add salt, pork rib paste, light soy sauce, dark soy sauce, and sugar in turn, and then stir well.

4. Open brine: first boil the water over high heat, put in the duck head that has been watered, continue to boil over high heat until boiling, then boil over low heat for 20 minutes, take out the duck head and put it on the plate after 20 minutes, and the finished brine duck head is ready.

From boiling to cooking, it takes less than an hour to prepare your favorite brine duck. Learn to make it yourself, no longer have to go outside to spend money to buy other people's already marinated brine duck head, make it clean and hygienic, and eat it with confidence.

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

1. Heat the oil, add the bean paste, and stir-fry the oil.

2. Prick one to six spices into the gauze.

3. Add an appropriate amount of cold water, light soy sauce and dark soy sauce to the pot, whichever can submerge the duck head.

4. While boiling the brine, turn on another oil pot, fry the duck head and ginger over medium heat, remove and set aside.