Name: Spicy Duck Head
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Duck head; Some Pixian Doubanjiang; Some star anise; Some Tsaoko; Some Licorice; Some clove; Some Cinnamon; Some Fennel; Some Bay leaf; 3 pcs Dried chili; 20 capsules Peppercorns; 20 capsules Sesame pepper; Some Soy sauce; Some Oyster sauce; Some salt; Some Sugar; Some Sliced ginger; Some Garlic slices; Some Broth

Spicy Duck Head

by Mei is still

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Originated from the late Ming and early Qing Dynasty, the Qing emperor Qianlong's food list has a detailed record of "spicy duck head", which was later spread among the people.
The duck head is made with the finest lake duck, marinated in the secret ingredients in advance, and boiled for more than five hours. The duck head is tender and crispy, spicy and crisp, and has a long aftertaste.
It is famous for its unique spicy formula, which is spicy but not dry and stagnant, the hemp has layers, the fragrance has the charm, the appetizer, regulates the qi, and relaxes the blood. The soup is the “bottom of the pot”, with a variety of flavors, different seasons with different secrets, and cook for one to two days.
Spicy duck head not only mobilizes taste buds, but also invigorates nerve cells throughout the body. It is a general mobilization of taste, which is smooth and spicy.
Pick up a piece of bone and put it into your mouth. The mouth is full of fragrant, numb, and spicy flavors. At this time, even the sucked bone pieces are also juicy. "

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.