Spicy duck head recipe and ingredients

Spicy duck head is a very traditional delicacy. Many people love to eat this kind of food, especially some southerners who love spicy food. However, few people know how to make this delicacy, so the taste of the dish they make is not so good, and they will not have any appetite when eating it. In fact, the most important thing for this dish is the selection of raw materials, which is a very critical link.

Dishes

"Spicy Duck Head" is fragrant, fresh and delicious, with a long aftertaste. It is chewy and spicy but not too spicy. It is a snack suitable for people of all ages.

raw material

3 pounds of duck head, chili powder (2 tablespoons), pepper powder (2 tablespoons), Pixian bean paste, star anise, cardamom, licorice, cloves, cinnamon, cumin, bay leaves, dried chili peppers (6), peppercorns (20), dark soy sauce (for color), light soy sauce (for flavor), oyster sauce, salt, sugar, corn oil, ginger slices, garlic slices, and broth.

practice

1. Heat oil in a pan over medium heat;

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

3. Add broth, star anise, cardamom, licorice, cloves, cinnamon, fennel, bay leaves, dark soy sauce, light soy sauce, oyster sauce, salt, and sugar. Turn to high heat until the soup boils, then turn to low heat for 1 hour. When the aroma is overflowing, the marinade is ready.

It is said that you should cook the brine first, because the meat of the duck head should be tasty and chewy. However, if the cooking time is too short (for example, the duck head and brine are cooked together), the flavor will not penetrate. If it is cooked in the brine for too long, it will become mushy. Therefore, the brine must be prepared first!

"Spicy duck head" not only tastes delicious and has endless aftertaste, but also has the effects of replenishing qi, lowering blood lipids, and beautifying the skin. Traditional Chinese medicine believes that duck is cool in nature, and eating it regularly can calm the liver and reduce internal heat. It tastes sweet, has the function of warming and replenishing qi, and is matched with spicy, numb and dozens of Chinese medicinal materials to make the main ingredients complement each other. Its spicy taste can detoxify and lose weight. It is good for the body and beautify the face; its numbness can stimulate appetite and benefit food, and interacts with spicy taste to have the effect of replenishing qi and blood, warm but not irritable, removes dampness and relieves irritability, and stimulates appetite and strengthens the spleen.

Production process

Main ingredients: 12 duck heads, auxiliary ingredients: 10 slices of ginger, 12 cloves of garlic, pepper powder (one spoon of three-needle spoon), dried chili segments (appropriate amount), chili powder (one spoon of three-needle spoon), 0.35 liang of sugar, special dry pot spicy sauce (half spoon of stir-fry), special dry pot red oil (1.5 spoon of stir-fry), other ingredients...

Step 1: Take out the frozen duck head and put it in warm water to thaw naturally; Step 2: Split the thawed duck head in half, soak it in clean water, and wash it to remove the blood;

Step 3: Boil the duck in water to remove the foam, remove the duck head, clean it, and put it into the prepared braising soup;

Step 4: Heat the special dry-pot red oil in the pot to a certain temperature, add the special ingredients and stir-fry until fragrant, add the duck head, add the special dry-pot spicy sauce and stir-fry until fragrant, add other ingredients and stir-fry, then pour into a bowl.

Step 5: Arrange the dish into shape, add some red oil and some side dishes, and you can enjoy it.

Step 6: After eating, add appropriate amount of broth (just enough to cover the vegetables) to cook other dishes.

Dry pot duck head is made by Chuanxiang Pavilion's technical R&D personnel based on Sichuan cuisine's "dry pot dishes" after a long period of practice, research, improvement, innovation and development, which has changed the traditional practice.