Juewei Duck Head
1.
Prepare the duck head, wash it, add water to the pot, add the onion and garlic cooking wine to blanch the water to remove the fishy.
2.
Prepare some shredded ginger, some scallions, appropriate garlic cloves, four star anises, a slice of Angelica dahurica, eight dried peppers, three pieces of cinnamon, eight pieces of bay leaves, a small handful of pepper, an appropriate amount of hot pot base, chopped Handful of cumin.
3.
Heat oil in the pot, add the green onion, ginger, garlic and stir fry until fragrant. Add the chopped hot pot bottom ingredients and fry until melted.
4.
Add the duck head we prepared and stir fry.
5.
Then put our prepared star anise, cinnamon, fragrant leaves, dried chili, pepper, and Angelica dahurica into the pot and stir-fry continuously.
6.
After the spices are fragrant, add an appropriate amount of water until the water is just above the duck head. Add a spoonful of light soy sauce, a spoonful of oyster sauce, and a teaspoon of dark soy sauce.
7.
Then put in a nutmeg and a handful of cumin, cover the pot and cook for 10-15 minutes.
8.
After cooking, put it on a plate and sprinkle a little sesame and chopped green onion on it~
Tips:
1. Remember to blanch the head of the duck to remove blood foam.
2. To boil the duck head, we can put water or beer. The duck head tastes better when the beer is cooked~
3. The water used to cook the duck head is just fine, and the water can be served after boiling until the water is dry.
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