Where can I learn Jingwu duck head, Jingwu duck head production steps

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.

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.

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.

Need to prepare in advance:

500 grams of duck neck, appropriate amount of sugar, appropriate amount of water, 5 grams of green onion, 5 grams of ginger, 5 grams of garlic, appropriate amount of dried chili pepper, 3 grams of Sichuan pepper, appropriate amount of broth, 1 marinade packet, 5 grams of cooking wine, 5 grams of dark soy sauce, appropriate amount of salt, 2 grams of chicken essence.

The practice of Jingwu duck neck:

1. Wash the duck neck, blanch and remove it.

2. Boil the sugar in cold oil.

3. When the sugar color turns from red to black, pour in water and stir well for later use.

4. Pour in the green onion, ginger and garlic and stir-fry until fragrant.

5. Add dried chili peppers and peppercorns and stir well.

6. Add the stock, marinade, cooking wine, dark soy sauce and sugar to bring to a boil.

7. Add salt and chicken essence to taste.

8. Put in the duck neck, add a lid after boiling, and cook over medium heat for 20 minutes.

9. Soak the marinated duck neck in the soup for more than 2 hours.

10. Remove and dry and cut into sections.

Go and buy it directly, Jianggong is on all roads, and it's too troublesome to do it yourself.