How to make a duck head and duck neck is delicious and simple

Hello, I will marinate the duck head and duck neck to eat, the soy sauce garlic, and then the star anise will go down and marinate it together, it is delicious.

The best way to do this is to cook them in a broth, and then I layer them with chili oil.

Duck head duck neck, we can first make it into a spicy duck head, duck neck is very tasty.

The duck head and duck neck are the most delicious to make spicy, these two ingredients are blanched and set aside, put oil in the pot, add the hot pot base, Pixian bean paste, sesame pepper tip, red pepper, boil the pot and put these two ingredients into the pot, and get out of the pot after an hour.

Hello, I think the delicious duck neck sold on the street is delicious. It's usually spicy and spicy, and it's especially delicious.

Making duck head and duck neck, making spicy duck head duck neck is more delicious and simple.

Duck head and duck neck are normally spicy, and it is better.

If you have a duck head and a duck neck, this is delicious and simple. This is the duck neck and duck head that can be marinated.

In this way, the duck head can eat several bowls of rice and rent yards.

Teach you a simple and empty duck head, spicy and delicious, and bury the loss and tremble.

Ingredients: 7 duck heads, 4 dried chili peppers, 20g rock sugar, appropriate amount of ginger, 5ml light soy sauce, 15ml dark soy sauce, appropriate amount of shallots. Number of bureaus and halls.

The delicious recipe for duck head is as follows:

1.Clean the duck's head and cut off everything from the trachea.

2.Bay leaves, cinnamon, star anise, tangerine peel, and hawthorn are tied with gauze.

3.Blanch the duck's head in the water to remove the blood foam, then rinse it and change the 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 the head to marinate over medium-low heat for about an hour.

5.When the soup is dry, it is ready to be removed.

6.Finished product diagram of braised duck head.

Materials for making braised duck heads:

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.

Tan Que Zhi Braised Duck Head Delicious cold dishes braised duck head steps:

1. Wash the duck head fully and pluck 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, cook it with cooking wine, add soy sauce for coloring, 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. Let Min.

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!

Dry pot duck head: Ingredients: appropriate amount of duck head, appropriate amount of pork, appropriate amount of rock sugar, appropriate amount of bay leaves, appropriate amount of green onion segments, appropriate amount of ginger slices, appropriate amount of star anise, appropriate amount of ingredients, appropriate amount of cumin, appropriate amount of good ginger, appropriate amount of nutmeg, appropriate amount of sand kernels, appropriate amount of tangerine peel, appropriate amount of kaempfera.

Method:1Ingredients: duck head.

2.Marinade: pork, rock sugar, split and burned bay leaves, green onions, ginger slices, star anise, spices, grass fruits, cumin, peppercorns, ginger, nutmeg, sand kernels, tangerine peel, kaempfera, salt, chicken powder.

3.Excipients: onion, ginger slices, garlic, green onions, Pixian bean paste, dried chili, Huizheng coriander, chives, white sesame.

4.Wrap the marinade in gauze and boil in a pot of water for 5 minutes to remove the bitterness of the marinade; Stir-fry rock sugar until brown-red and add a little water to make sugar color; Cut the green onions into sections; Ginger patted it.

5.Put the pot on the fire, add an appropriate amount of water, add thick soup, green onion and ginger, dried chili, pork, and sugar to marinate.

6.Marinate for a few hours on low heat.

7.Put the cleaned duck head in the braised broth.

8.Marinate for 15 minutes, turn off the heat and simmer for 30 minutes.

9.Remove the duck head to dry the moisture on the surface.

10.The duck's head is split in two. (You can fry it in a frying pan first).

11.Add oil to the pot and cook until it is 4 hot, then add green onions, garlic cloves, peppercorns, and ginger slices and stir-fry until fragrant.

12.Add the Pixian bean paste and stir-fry the red oil.

13.Pour in the shredded onion and stir-fry well.

14.Add the duck head and dried chili peppers, and add a little chicken essence to taste.

15.Stir-fry for 3-5 minutes, put the onion into the duck head, sprinkle with chives, chopped coriander and white sesame seeds.

Material. Herbs: 10 grams, star anise 10 grams, licorice 10 grams, Sichuan pepper 3 grams, grass fruit 2 pieces, marinade ingredients: 30 grams, 400 grams of fine sugar, 2 green onions, 20 grams of ginger, 1500 grams of water, 500 grams of soy sauce.

Method. 1.Put all the medicinal materials into the cotton braised bag, and then use the cotton thread to trap it, that is, the Dongshan duck head braised bag.

2.Take a soup pot, pat the green onion and ginger loose into the pot, add water and boil over medium heat until the water boils.

3.Put the soy sauce into the pot of method 2 and cook together, then add the fine sugar and Dongshan duck head marinade bun after boiling, turn to low heat and boil for about 5 minutes until the fragrance spreads, and then add the sauce.

Ingredients: 600 grams of duck head, appropriate amount of auxiliary oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of cooking wine.

Steps. The practice of braised duck head quietly comes from the steps of the state 11The duck starts in a state of four points and is cleaned with warm water.

Step 22 of the braised duck headHeat the oil in a pan and sauté the garlic until fragrant.

Step 33 of the braised duck headStir-fry under the duck head.

Braised duck head preparation step 44Add cooking wine to taste.

Braised duck head step 55Add an appropriate amount of light soy sauce.

Braised duck head step 66Stir-fry well.

Braised duck head step 77Add an appropriate amount of water, cover the pot and simmer.

Step 88 of the braised duck headSimmer until the juice is reduced.

Braised duck head step 99Very soft and fragrant duck head.

Material selection. Choose a healthy duck and take its head 2Ingredient.

Soy sauce, salt, sugar, cooking wine, cinnamon, star anise, green onions, cloves, sand kernels, tangerine peel 3Soak the duck's head in water, wash it, and drain it. 4.

Pickled. Rub the duck's head with salt and marinate it in a jar or basin for 10 hours. 5.

Sauce. Put the marinated duck head into the pot, add water to soak, boil for 10 minutes, remove it, wash it with cold water to make the duck head white, reduce the saltiness, and drain the water. Then put the duck head into the pot, add water to submerge again, add the ingredients, boil the water over high heat, and then use low heat to cover and simmer until the duck head is soft.

Then remove the duck's head. Take the original marinade (cover the soup when boiling), 50 grams of Chafeng rock sugar cubes, boil on the fire until slightly opened, and when the soup thickens, it becomes marinade. Coat the duck head with marinade, let it cool on a plate, put it on a plate, pour the remaining marinade, and serve.

1. Wash the duck's head.

2. Heat the oil in the pot until it is hot, add dried chili peppers, Sichuan peppercorns, and sesame peppers.

3. Stir-fry the bean paste until fragrant.

4. Stir-fry the ginger slices and garlic slices under the forest beam to bring out the fragrance.

5. Add the old braised soup, star anise, grass fruit, licorice, clove burying, cinnamon, cumin, bay leaf, dark soy sauce, light soy sauce, oyster sauce, salt, sugar, and cook the braised soup over high heat for 20 minutes.

6. 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.

This chili pepper uses a lot of big fuel, you can put some liquor, the chili pepper is fried first, add water, and boil dry water in the duck head cavity.

Duck neck duck leg is better seven.

The sedan head of the duck dry brigade in the town is numb and not spicy.

It is better and more comprehensive to study in professional training institutions.

Dry pot duck head, specific method.

The taste of the duck neck of Lai Shuangxi's house is great, and the taste is deeper than the spicy marinade of Juewei, Heizhou duck.

How to make duck head stew!

First of all, the duck head purchased needs to be cleaned and all the duck feathers on it are clamped off, and then the duck feathers should be burned over low heat, and remember to use chopsticks to burn the duck feathers.

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Then add water to the pot, put in the processed duck head and blanch it, after blanching, clean the duck head and put it on a plate for later use.

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Then add an appropriate amount of water to the pot, put in ginger slices and peppercorns, then clean the lotus root, scrape off the skin, cut it and put it on a plate for later use, then put in the cleaned duck head and stew for 30 minutes, then put in the cleaned lotus root and stew for another 15 minutes, then add salt to season this lotus root stewed duck head is ready.

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Materials. Duck heads: 5 pcs.

1 duck neck.

Oil to taste. 1/2 tablespoon of salt.

Soy sauce 1 scoop.

Starch to taste.

A pinch of white peppercorns.

Ground black pepper a little.

Cumin powder a little.

5 garlic cloves

Ginger A small piece.

1 tablespoon of the sauce.

Steps. 1 Clean the duck head first.

2 Boil water, put the cleaned duck head in it for a while, and change color, about 2 minutes.

3 After the scalded duck head has been cleaned once, take a clean towel and dry the water.

4 Heat up the oil pan, fry the duck's head and neck slightly until golden brown, then remove and set aside.

5 Prepare shredded ginger, garlic, orange peel and crushed white peppercorns.

6 Put the above ingredients in the fried duck head in the oil pan and stir-fry until fragrant.

7 Then put the duck head down and fry over low heat for 5-10 minutes.

8 In addition, prepare soy sauce, salt, starch, black pepper powder, and zhuhou sauce, add water and stir together9 Pour it into a pot, bring to a boil over medium heat, cover the lid over low heat and simmer for 20 minutes. During this period, open the lid and turn it over to avoid burning. Wait for the juice to be slowly reduced.

It's mainly good, these rings are small, and you can add the method, you should know.

1. Ingredients: 500g duck neck, appropriate amount of oil, appropriate amount of green onion and ginger, appropriate amount of dried chili, appropriate amount of ingredients, appropriate amount of Sichuan pepper, appropriate amount of sesame pepper, appropriate amount of grass fruit, appropriate amount of licorice, appropriate amount of light soy sauce, appropriate amount of dark soy sauce.

2. After washing the duck neck, chop it into sections with a knife, pour water into the pot, pour the duck neck into the pot, remove the blood foam after the water boils, and remove the duck neck to control the moisture.

3. Pour oil into the pot, boil to 5 hot, add the chopped green onion and ginger and stir-fry until fragrant, then add the dried chili, spices, Sichuan pepper, pepper, grass fruit, Ganjia's grass, cumin, angelica, cinnamon and bay leaves, stir-fry for 2 minutes.

4. Pour the fragrant seasoning into the inner pot of the soup pot, add the light soy sauce, Lao Xipi loose soy sauce, salt, and after the water boils, put in the blanched duck neck.

5. Add rock sugar again, turn off the heat after boiling, and move the inner pot to the outer pot to keep warm.

6. Cover the lid of the inner pot, fasten the clips and lugs on the outer pot of thermal insulation, then cover the outer lid of the insulated head, and cook the duck neck in the inner pot for 30 minutes.

After a few minutes, the duck neck is cooked, remove the lid to cool the soup, and then cover the inner lid after cooling, soak the duck neck for 15 hours, then take out the duck neck, control the soup, cut the duck neck into segments, and put it on a plate.