1. Wash the duck head, press this part to squeeze out blood
2. Split in the middle
3. The pot of water opens up into the duck's head
4. Add cooking wine
5. Cook for 3 minutes and remove
6. Rinse with water
7. Put the pepper in the oil and heat
8. Stir fry with dried chili, green onion, ginger and bay leaves
9. Add a spoonful of spicy fermented black bean paste and bean paste and stir fry to create a fragrance
10. Add some light soy sauce and stir fry
11. Put a piece of hot pot base and add more water
12. Put the duck head
13. Put a spoonful of rock sugar to refresh
14. Add oyster sauce for freshness and color, cover the pot and cook on low heat for about 30 minutes
15. Put in the right amount of salt and cook for another 10 minutes to turn off the heat
16. It tastes better if it is soaked in the pot for more than 30 minutes.
Tips:Don't rush to get it out when it's cooked, soak it in the pot for more than half an hour, the taste is better
