The recipe for spicy fried duck head, the recipe for spicy duck head

Ingredients: 1000 grams of duck head, spleen bean paste, star anise, grass fruit, licorice, cloves, cinnamon, cumin, bay leaves, 3 dried chili peppers, 20 peppercorns, 20 peppercorns, dark soy sauce, light soy sauce, oyster sauce, salt, sugar, ginger slices, garlic slices, broth.

Method: 1. Heat the oil in the pot over medium heat until hot;

2. Add dried chili peppers, Sichuan peppercorns, ginger slices, garlic slices and stir-fry until fragrant;

3. Add broth, star anise, grass fruit, liskin, cloves, cinnamon, cumin, bay leaves, dark soy sauce, light soy sauce, oyster sauce, salt, sugar, turn to high heat until the whole braised soup rolls, turn to low heat for 1 hour, the fragrance overflows, and the brine is boiled;

4. Pour the boiled brine into the casserole, put in the duck head, bring to a boil over high heat, turn to low heat and boil for 1 hour.

Method. 2. Spicy duck head is a home-cooked recipe, and the main raw material is duck head;

The process is halogen, and the difficulty of making is medium;

Raw material for spicy duck head: duck head.

Ingredients for spicy duck head: star anise, cloves, dried chilies, ginger slices, garlic slices.

Seasoning of spicy duck head: bean paste, Sichuan pepper, dark soy sauce, oyster sauce, salt, sugar.

Preparation of spicy duck head:

1. Wash and remove the duck head (there are processed duck heads in the supermarket).

2. Heat the oil in the pot over medium heat until hot, add dried chili peppers, Sichuan peppercorns, and sesame peppers.

3. Stir-fry the bean paste until fragrant.

4. Add ginger slices and garlic slices and stir-fry until fragrant.

5. Add water, the old soup is better.

6. Add star anise, grass fruit, licorice, cloves, cinnamon, cumin, bay leaves, dark soy sauce, light soy sauce, oyster sauce, salt, sugar, and cook the braised soup over high heat for 20 minutes.

7. Pour the boiled brine into the casserole, put in the duck head, bring to a boil over high heat, turn to low heat and boil for 1 hour.

1. To cook the marinade first, and then put in the duck head, if it is boiled in the brine for too long and it is easy to rot, so the brine needs to be first, there is no old brine soup, and water can also be added.

2. The spicy taste is not too heavy, if you like the spicy taste, you can add more chili peppers and peppers.

Eat healthy: Animals contain purines in their brains and have high cholesterol, so people with gout and high blood lipids should eat less.

Food taboos: Duck meat should not be eaten with rabbit meat, bayberry, walnuts, turtles, fungus, walnuts, garlic and buckwheat.

Method. 3. Classical practice.

The duck head is popular among diners for its unique skin tendon, smooth and tender meat, and spicy taste. The original version of the spicy duck head was marinated and placed on top of onions, potato cubes, parsley, green and red pepper cubes, and a circle of lotus leaf cakes on the side. This practice highlights the aroma and spicinessness of the duck's head.

This one usually has a unique recipe, and if you want to learn, you can find a store for an apprenticeship.

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

2 7Put oil in a pot, add green onions, ginger slices, star anise, and Sichuan peppercorns.

3 7Add an appropriate amount of chili, cinnamon, and bay leaves, and stir-fry until fragrant.

4 7Add the duck head and continue to stir-fry. Then add an appropriate amount of water, add cooking wine, light soy sauce, and dark soy sauce.

5 7Add an appropriate amount of salt and chicken essence.

6 7 Bring to a boil over high heat and simmer for 30 minutes.

7 7 out of the pot and on the plate. The millet spicy duck head is ready. It's very spicy and flavorful.

Ingredients: 300 grams of duck head.

Excipients: 10 ml of cooking oil. 30 grams of dried chili peppers.

10 grams of pepper. 4 grams of cumin. Cumin 3 grams.

2 bay leaves. Pixian bean paste 15 grams. Light soy sauce 5 grams.

Salt 2 grams. 2 grams of white sugar. 10 ml of water.

1. Cut the duck head in half.

2. Put oil in the pot, add dried chili peppers, sesame peppers, cumin, cumin, bay leaves, and Pixian bean paste.

3. Stir-fry evenly, pour in the duck head, and stir-fry evenly.

4. Add light soy sauce, salt, sugar, water and stir-fry evenly.

5. Dry pot duck head finished product. Very tasty.

Spicy duck head method and raw materials: 3 catties of duck neck, chili powder (two tablespoons), peppercorn powder (two tablespoons), spleen county 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 Method: 1

Brine: Heat the oil in the pot until hot, add dried chili peppers, peppercorns, ginger slices, garlic slices and stir-fry until fragrant, and then add the broth; Star anise, grass fruit, licorice, cloves, cinnamon, cumin, bay leaves, dark soy sauce, light soy sauce, oyster sauce, salt, sugar, turn to high heat until the whole braised soup rolls, turn to low heat for 1 hour, the fragrance overflows, and the brine is done. Cook the brine first, because the meat of the duck head is exquisitely flavorful, and it still has to be a little strong when chewing, but if the cooking time is short (such as the duck head and the brine are boiled together), 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.

This chili pepper is particularly frequent, you can put some liquor, fry the chili pepper first, add water, and boil dry water in the duck head.

Ingredients: duck head, salt, monosodium glutamate, soy sauce, dried chili, beer, ginger, seasoning bag (containing cumin, cinnamon and other seasonings, supermarkets, vegetable farms**).

Method:1The duck head is boiled in boiling water for three or four minutes, then removed and washed in cold water.

It should be noted that when cleaning, poke the esophagus under the duck's head with your fingers, and squeeze out the visceral plum spikes in the esophagus from the duck's nose; 2.Put the washed duck head in a pressure cooker, pour in a bottle of beer and an appropriate amount of water (full of duck head is enough), then add the dried chilies, shredded ginger and appropriate seasonings, soy sauce and salt; 3.Cook over high heat until the pressure cooker is bubbling on high turbulence, then cook over a small rubber heat for another 15 to 20 minutes.

4.Wait for the pressure cooker to cool and turn on the pot, and then serve.

Ingredients: duck head.

Excipients: Potatoes, rice cakes, onions, celery, angelica, Codonopsis Raw materials: 5 duck heads (10 folios), potato strips, rice cakes, onions, celery, angelica 3 grams, Codonopsis grams, star anise 4 grams, ginger 3 grams, cinnamon 5 grams, nutmeg grams, green onions, ginger, garlic.

1. Wash the duck head, burn it to remove the hair, boil the water, and put cooking wine to remove the taste; Wrap the green onion, ginger, garlic and various Chinese medicine spices in gauze to make a duck head in brine for 15 minutes;

2. Deep-fried duck head is tightly skinned, and the oil temperature can be 70% for 6 seconds;

3. Deep-fried potato strips, rice cakes, onions, and celery are removed and plated;

4. Put green onions, ginger, bean cress, tempeh, chicken essence, sugar, and Chinese medicine powder into the oil pot and stir-fry until fragrant, remove the slag, and pour it on the duck head.