1. Ten duck heads, wash, and shave the hair on the duck heads for later use.
2. Burn the oil in the pot and fry the duck head when it is 70% hot.
3. Fry the duck head until the skin is golden brown.
4. Put a little oil in the pot, add shredded ginger, cinnamon, star anise, pepper, bay leaves and bean paste and sauté until fragrant.
5. Add duck head and water, then add appropriate amount of cooking wine and soy sauce, simmer over medium heat for 20 minutes.
6. Collect the juice over the fire and serve it on a plate.
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