Name: Private Spicy Duck Head
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 9 Duck head; 12 Chicken feet; 4 tablespoons Chili powder; 20 capsules Sesame pepper; 20 capsules pepper; 4 tablespoons Doubanjiang; 20 Dried chili; 4 tablespoons pepper powder; 2 star anise; 3 pcs clove; A handful Fennel; 1 Luo Han Guo; 5 slices Licorice; 1 Tsaoko; one slice Cinnamon; 4 slices Bay leaf; 1-2 tablespoons Soy sauce; Some salt; 1-2 tablespoons Sugar; Ten slices Sliced ginger; 1 garlic; A pack Halogen bag

Private Spicy Duck Head

1. In order to eat a duck head, I ran to two vegetable markets, because they were sold in large bags, how did the two people eat it, and it turned out to be the same in the second vegetable market. There was no way to buy it decisively. After buying it, it was completely defrosted. Clean blood

2. Prepare all the necessary seasonings, which are available in the general vegetable market, except for licorice

3. Peel the scallions and cut them into even long pieces

4. Pat the garlic into large pieces, peel off the ginger, wash and slice it for later use

5. Prepare four tablespoons of chili noodles, bean paste and Sichuan pepper powder

6. Rinse about 20 dried chilies and set aside

7. Pack all the ingredients in sandbag bags. This kind of small bag is available in the supermarket. It is very convenient. It is too troublesome to eat gauze bought in pharmacies.

8. I don’t know when I bought the braised duck head material package, I just threw it in today haha

9. After thawing the chicken feet, use scissors to cut off the toenails and rinse them off

10. Boil the ginger, duck head and chicken feet in a pot under water, add an appropriate amount of white wine to remove the smell, and blanch for about two minutes

11. Then clean water to wash away the scum on the surface and drain the water for later use

12. Add oil to the pot, add scallions, ginger, pepper, garlic cloves and saute

13. Pour in dried chili and fry out and continue to stir fry

14. Pour in the red bean paste and continue to fry the aroma

15. Add water or stock (6-8) bowl

16. Put the pre-packed seasoning bag into the soup

17. Join soy sauce

18. soy sauce

19. Then add the right amount of sugar

20. Bring to a boil on high heat, turn to low heat and simmer for an hour

21. When the fragrance overflows, the brine is ok, then put the duck head and chicken feet in

22. Haha, I personally like spicy, so I put a lot of millet spicy on the lid, boiled on high heat and then turned to low heat to cook for an hour

23. Bring to a boil, add the washed eggs and cook for about 8 minutes

24. Rinse the boiled eggs in cold water and peel off the shell

25. Put the eggs in the stewed soup and stir well

26. After cooking, turn off the heat and let the duck head soak in the brine for 2-3 hours. Do not take too long to affect the color.

27. I ate several duck heads and chicken feet in one breath..........

28. It's spicy and delicious, with beer, watching the game, this feeling, you know............

Tips:
ps: 1. The marinade must be boiled first, and then the duck head is placed. If it is cooked in the brine for too long, it will be easy to rot, so the brine needs to be first

2. People who like spicy food can add more chili, and people who can’t eat spicy food should put less