Spicy Duck Head
1.
Duck head.
2.
Broth.
3.
Star anise, grass fruit, licorice, cloves, cinnamon, cumin, bay leaves, dried chili, peppercorns, sesame pepper.
4.
Pi County bean paste, ginger slices, garlic slices.
5.
Add oil in a pot and heat over medium heat until hot; add dried chili and peppercorns.
6.
Add ginger slices and garlic slices to stir fry for a fragrance.
7.
Then add broth, star anise, grass fruit, licorice, cloves, cinnamon, cumin, bay leaves, dark soy sauce, soy sauce, oyster sauce, salt, sugar, turn to high heat until the whole stewed soup rolls, turn to low heat for 1 hour, the fragrance overflows , The brine is ready.
8.
Pour the cooked brine into a casserole, add duck heads, bring to a boil on high heat, turn to low heat and cook for 1 hour.
Tips:
The spicy taste is not too strong. If you like the spicy taste, you can add more chili and sesame pepper.