Is it good to eat spicy duck head in dry pot, and how to make spicy duck head in dry pot?

It's not good, those things are all seasonings, and it's better to eat less.

Dry pot spicy duck head method

Production method: Rinse the duck head with running water, control the dry water, add C material, salt, and cooking wine to marinate for 2 hours, and take out the filtered water for later use.

Pour oil into the pot and heat it, fry the dried chili pepper and peppercorns until fragrant, add fish pickled pepper, ginger, garlic, stir-fry until fragrant, add rake chili pepper and stir-fry until fragrant, then add tangerine peel, cinnamon, bay leaves, cumin, add water to adjust the taste, boil for an hour to remove the slag, become a spicy sauce, put the duck head in it and cook for 15 minutes, take it out from the fire, soak it for 30 minutes and then take it out for later use.

Fry the duck head in hot oil, drain the oil and set aside, peel and slice the lotus root and drain the salt and non-water, cut the bell pepper into oblique sections, and fry the green onions in oil for later use 4Heat the oil in the pot, fry the bell pepper, ginger, garlic, and then add the spicy sauce to fry until fragrant, put the duck head, lotus root, and fry together, add salt, cooking wine to taste, put the onion into the bottom of the pot, and put the fried duck head to serve.

Precautions: After washing the duck head, add ginger, green onion, cooking wine, dried chili pepper and Sichuan pepper. After the pepper is marinated for 30 minutes, the boiling water is still thorough, so that when the duck head is marinated, it is marinated for 15 minutes and then soaked for 10 minutes, so that the duck head is not easy to rot the skin, and when making spicy sauce, the tangerine peel can be soaked in warm water and drained, cut into fine pieces, fried and then seasoned, so that the taste is fragrant.

The preparation method of secret spicy sauce: 2 bottles of Lao Gan Ma sauce to control dry oil, chop finely, pour oil on the fire and heat the pot, add 20 grams of fish pickled peppers, 100 grams of rake chili peppers and stir-fry until fragrant, put in Lao Gan Ma sauce, 1 bottle of hoisin sauce, 1 bottle of pork rib sauce, 500 grams of hot pot base and stir-fry over low heat, add 10 grams of tangerine peel, 9 grams of sugar, 50 grams of cooked sesame seeds, 50 grams of cooked peanuts and stir-fry evenly, and the amount of sugar and rake peppers can be added according to your liking.

Ingredients:

14 duck heads (125 grams), ingredient A (50 grams of bamboo shoots, 50 grams of shiitake mushrooms, 35 grams of celery, 15 grams of green and red pepper strips, 25 grams of onion strips, 30 grams of garlic, 10 grams of ginger, 75 grams of soybean sprouts).

Seasoning: 3 grams of refined salt, 2 grams of monosodium glutamate, 300 grams of dry pot old oil, 25 grams of secret sauce, 30 grams of flower pepper oil, 10 grams of sesame sauce, 12 grams of Shao wine, 5 grams of tofu milk, 180 grams of special cooking oil, 650 grams of special brine, 2 kg of broth.

Production method: 1) First, simmer the Tianmu bamboo shoots and Shuifa shiitake mushrooms in broth until they are flavored, and blanch the soybean sprouts for later use.

2) After the duck head is flyed, put it into the special brine to brine until it is eight mature, remove and drain the water, divide the marinated duck head into two with a knife, split it in half, and enter.

Soak and fry in hot oil for 3 seconds.

3) Put the pot on the fire, pour the old oil and special cooking oil into the dry pot and heat it, then use the green onion, ginger and garlic to cook the pot, after the fragrance, put in the raw material A to fry, add seasonings, and then scoop up the A ingredient and put it into the dry pot to pad the bottom, then pour the fried duck head into it, add 350 grams of stock and simmer slightly, and put the duck head (meat side down) neatly in the pot to serve.

4) After the guests finish eating the duck head, the waiter will remove it, pour special brine into the hot pot basin, add 2000 grams of broth to taste, serve it with the open stove, and eat it according to the meat and vegetable dishes and staple foods ordered by the guests.

Ingredients required: 6 duck heads, appropriate amount of beef balls, appropriate amount of kissing intestines, 1 potato, appropriate amount of ginger slices, 6 cloves of garlic, half a green onion, appropriate amount of chopped green onion, appropriate amount of white sesame seeds, 5 star anise, 3 bay leaves, 2 grass fruits, 1 cinnamon, more than 10 dried chili peppers, 25 grams of Sichuan pepper, 6 spicy millet, 4 spoons of light soy sauce, 5 spoons of dark soy sauce, 8 spoons of cooking wine, 3 pieces of rock sugar, 8 grams of salt, 3 spoons of bean paste, 2 spoons of chili oil, and half a spoon of thirteen spice powder.

1. First put the duck head in half, so that it will be easier to absorb the flavor, and then rinse it 2. Put the washed duck head in a pot under cold water, pour in 4 spoons of cooking wine, an appropriate amount of ginger slices, green onions and water that has not been used for the ingredients, boil over high heat, turn to medium heat and blanch for 3 minutes.

3. Rinse the blanched duck head and pour it into the electric pressure cooker, then add 5 star anise, 2 grass fruits, 3 bay leaves, 1 cinnamon, 10 grams of Sichuan pepper, more than 10 dried chilies, an appropriate amount of ginger slices, green onions, half a spoon of thirteen spice powder, 4 spoons of light soy sauce, 4 spoons of cooking wine, 5 spoons of dark soy sauce, 3 rock sugar, 6 grams of salt and water that has not been used for the ingredients, cover with a lid, and press for 13 minutes after steaming.

Ingredients: half a small grass chicken, 1 lotus root, 3 celery, half an onion, half a red pepper, 5 dried red peppers, 2 chives, 5 slices of ginger, 5 cloves of garlic, 10 Sichuan peppercorns, a little pepper, 2 spoons of Pixian bean paste, 2 spoons of cooking wine, 2 spoons of light soy sauce, 1 spoon of caster sugar, a little white sesame seeds, and an appropriate amount of salt.

Method: 1. Pluck the grass chicken, cut the abdomen, remove the chicken head and neck, after processing, chop into smaller chicken pieces, rinse them, control the moisture, put them in a large basin, add cooking wine, ginger slices, pepper and an appropriate amount of salt, grasp and mix evenly, and marinate for half an hour;

2. Peel the lotus root, wash it and cut it into round slices; Remove the leaves of the celery, wash it and cut it into sections; Cut the red pepper into strips; After the dried peppers are washed, dry them with paper; Shred the onion; Garlic cloves, cut into cubes; Ginger slices;

3. Pour enough cooking oil into the pot, and when the oil temperature is hot, put the marinated chicken pieces into the oil pot piece by piece;

4. When the chicken pieces are fried over medium-low heat until golden brown, and they can be easily pierced with chopsticks, it means that the chicken is fried, and the oil is removed;

5. Pour the lotus root slices into the oil pot, and push them three times with a grate to remove them and control the oil;

6. Scoop out the oil in the oil pan, leave a small amount of bottom oil, put in Sichuan peppercorns, fry over low heat until fragrant, remove and discard, add ginger slices and garlic pieces, and fry until fragrant;

7. Add shredded onion and dried red pepper, stir-fry a few times, add Pixian bean paste, and stir-fry the red oil;

8. Pour in all the previously fried chicken pieces and lotus root slices, add cooking wine, light soy sauce and caster sugar, and stir-fry;

9. Add celery and red pepper and stir-fry evenly;

10. After stir-frying evenly over high heat, sprinkle with chopped green onions and white sesame seeds, remove from the pot and put on a plate.

Summary. When eating the duck head in a dry pot, it is best not to eat it in one bite, but eat it separately, the duck beak part is easy to decompose, eat the head first, and then eat the body, so that it will not be embarrassing.

When the duck head is eaten in a dry pot, the most rapid dry is not to eat it in one bite, but to eat it separately, the duck beak part is easy to decompose, eat the head first, and then eat the body, so that it will not be embarrassing.

It is said that the duck head in the dry pot is delicious, I have never seen it, let alone eaten it.

Duck head is a special dish in Sichuan Province, it takes duck head as the main ingredient, with pepper, star anise, chili, green onion, ginger garlic and other seasonings as auxiliary materials, cooked, stupid hole taste spicy, sour and spicy, fresh and fragrant attractive.

Maybe it's easier to see in Sichuan.

How to order a dry pot duck head in a restaurant is a point or a point? Are there any other dishes to eat together?

The duck head in the dry pot is usually made in a small amount, so if you want to order a serving, you can choose "Anfen Yupai"; If you want to order two, you can choose "Ann". In addition, the duck head in the dry pot is usually bent vertically with some vegetables, tofu, dried tofu and other dishes, which can be matched according to your taste.

What kind of rice do you eat after eating dry pot duck head? Still shabu mutton?

After eating the ingredients left in the pot of duck head, can you still make a hot pot base and continue to add water to shabu mutton and other shabu-shabu?

After eating the duck head in the dry pot, you can eat some light staple foods such as rice, noodles, etc., and the orange world can also be paired with some light vegetables, such as spinach, green cherry blossoms, etc. In addition, if you want to eat mutton, you can opt for shabu mutton, which is delicious and even more delicious with vegetables.

Yes, after eating the duck head, you can use the liquid hood to make the hot pot base, add water and mutton and other dregs shabu-shabu, and you can continue to cook delicious hot pot. In addition, you can also add some seasonings, such as bean paste, oyster sauce, etc., to the hot pot bottom of the trouble, which can make the hot pot more delicious.

Introduction: Now we can feel that no matter how much or less the family income is, there will be meat Feng Zheng Xin on the table every meal, we often eat pork, mutton, beef, fish, chicken, these kinds of meat we keep changing every day to eat, but no matter how to change, I think there will always be some of my friends want to try others. meat, then I recommend that you choose duck meat, because duck meat is more nutritious and the method is simple, such as the spicy dry pot duck head that I will introduce to you below.

Material:300g of tea tree mushrooms, 5 slices of bacon, 4 garlic heads, appropriate amount of dried chili pepper, appropriate amount of coriander, 5ml of light soy sauce, appropriate amount of oil, appropriate amount of salt and sugar.

Method:

1.Wash the tea tree mushrooms and cut them into sections, and prepare a little coriander to wash.

2.Blanch in a pot of boiling water, drain and set aside.

3.Cut the bacon slices into appropriate sizes, remove from the pan, add a little oil to the bacon and stir-fry, force out a little oil and serve.

4.Then put in a little oil in the silver wheel, add the garlic head, and the chili pepper is dried and stir-fried until fragrant.

5.Pour in the blanched tea tree mushrooms and stir-fry over high heat.

6.Add an appropriate amount of light soy sauce, salt and sugar to taste and color.

7.After stir-frying evenly, pour in the bacon and continue to stir-fry and sprinkle with coriander.

8.Mix well and serve.

Dried chili peppers can not be stir-fried for too long, otherwise it will be very choking, first stir the garlic head, and then put the dried chili peppers to stimulate some fragrance slightly.

Dried chili peppers are used to increase the spiciness and stimulate the aroma, and also play a role in decorating the dish.

First fry the tea tree mushrooms and then release the soy sauce, and then add the bacon, on the one hand, the bacon is salty, on the other hand, the bacon will become black and not very good-looking.

How to buy tea tree mushrooms?

First of all, it is necessary to see whether the thickness and size of the tea tree mushroom are consistent.

If the selected tea tree mushrooms are not uniform in size, it means that these tea tree mushrooms are not in the growth period and may be mixed with aged mushrooms. Secondly, musty smelling tea tree mushrooms are definitely not to be bought. In addition, it depends on whether there is an umbrella open, and the quality of tea tree mushrooms without an umbrella is better.

Finally, it depends on whether the color is fresh, and it is best to have a natural brown color. Before cooking, soak the tea tree mushrooms in warm water for 10 minutes Everyone wants to try new types after eating the food they often eat, and I would like to remind friends who want to try some meat can not be eaten indiscriminately, because we don't know what bacteria are not good for us humans in its body, so we still choose duck is not better, both clean and nutritious.

Take stock of those dry pot delicacies, each one is better than the other, and it looks very good!

There are many kinds of delicacies that are made in dry pots, and the following are a few dishes that I personally think are more delicious, all of which taste very good and have different tastes, so I highly recommend them to everyone and have a chance to try them.

1. Dry pot duck head.

Summer is coming, and it is a season to eat stalls, whenever we go to the night market, we will always see some delicacies that make ** saliva water, it is really impossible to control their mouths, especially the fragrant "dry pot duck head" is really ungraspable, and it is even more memorable to eat, especially the meat of the duck head is relatively fresh and tender, coupled with the numb and spicy taste, it is really a long aftertaste.

2. Spicy beer duck in dry pot.

This dish sounds similar to the "dry pot duck head", the difference in organization is that the "dry pot spicy beer duck" is a whole duck, and the method is also different, the taste is very different, and you can eat a faint malt aroma, because the method is the same as the meat quality is relatively firm, and the number of forests and taste spicy, particularly chewy, interested friends can taste it.

3. Dry-pot Roche shrimp.

Although this dish is called "dry pot Roche shrimp", but it has a lot of soup, the taste is delicious, I like to use the soup bibimbap, it is particularly fragrant, and the meat of the prawns is very firm, it tastes particularly tender and delicious, especially the garlic fragrance is particularly rich, there is a little bit of spicy, which is very suitable for the taste of the public.

4. Dry pot snails.

This dish is very interesting, a perfect replica of the food stall practice, a simple change to a potato digging acres to give people a very different feeling, the taste is slightly different, more spicy, the entrance is fresh and tender, it is very enjoyable to eat, plus the cold beer adds a touch of deliciousness to this dish.

Ingredients required: 6 duck heads, appropriate amount of beef balls, appropriate amount of kissing intestines, 1 potato, appropriate amount of ginger slices, 6 cloves of garlic, half a green onion, appropriate amount of chopped green onion, appropriate amount of white sesame seeds, 5 star anise, 3 bay leaves, 2 grass fruits, 1 cinnamon, more than 10 dried chili peppers, 25 grams of Sichuan pepper, 6 spicy millet, 4 spoons of light soy sauce, 5 spoons of dark soy sauce, 8 spoons of cooking wine, 3 pieces of rock sugar, 8 grams of salt, 3 spoons of bean paste, 2 spoons of chili oil, half a spoon of thirteen spice powder Dried chili peppers, Sichuan pepper, and millet pepper depending on the personal taste.

1. First halve the duck head so that it will be easier to absorb the flavor when burned, and then rinse it well.

2. Put the washed duck head in a pot under cold water, pour in 4 tablespoons of cooking wine, an appropriate amount of ginger slices and green onions and water that has not covered the ingredients, bring to a boil over high heat, turn to medium heat and blanch for 3 minutes.

3. Rinse the blanched duck head and pour it into the electric pressure cooker, then add 5 star anise, 2 grass fruits, 3 bay leaves, 1 cinnamon, 10 grams of Sichuan pepper, more than 10 dried chilies, an appropriate amount of ginger slices, green onions, half a spoon of thirteen spice powder, 4 spoons of light soy sauce, 4 spoons of cooking wine, 5 spoons of dark soy sauce, 3 rock sugar, 6 grams of salt and water that has not been used for the ingredients, cover with a lid, and press for 13 minutes after steaming.

4. After the duck head is cooked, we will prepare the side dishes, the side dishes prepared today are beef balls, pro-intestines and potatoes, and remember to use a knife to make a few cuts on the left and right sides, otherwise it will be easy to burst when it will be cooked. In addition, you can also make these side dishes into other ingredients you like, such as lotus root slices, lettuce, celery, etc., which are all OK.

5. Put the kissing intestines and beef balls in a pot under cold water, boil over high heat, turn to medium-low heat and cook for about 8 minutes, then you can remove them.

7. Pour a small half pot of oil into the pot, heat the oil over high heat, put the potato strips in the pot, fry them over medium and high heat, and fry them until the potato strips are thoroughly cooked and the surface is slightly browned, and the oil can be controlled out of the pot. The reason why the fries are fried in oil alone is because the fried fries taste better.

8. Leave an appropriate amount of oil in the pot, put the millet spicy, green onion, ginger, garlic and the remaining peppercorns into the pot, and stir-fry over medium heat to bring out the fragrance.

9. Then pour in the bean paste and chili oil, continue to stir-fry over medium heat, and stir-fry the sauce fragrantly. Here the bean paste can also be replaced with other chili sauce you like.

10. Finally, pour in the intestines, beef balls, potato strips, boiled duck head and 2 grams of salt, stir-fry for 2 3 minutes to make it flavorful, then sprinkle with chopped green onions and white sesame seeds, and then enjoy it in the pot.

Hope it helps.