Originating from the late Ming and early Qing Dynasties, the Qing emperor Qianlong's food list contained detailed records of "spicy duck heads" and later spread among the people.
The duck head is made of first-class lake duck, which is pickled in advance and seasoned. The duck head is stewed for more than five hours. The duck head is plump and crispy, spicy and crispy, with a long aftertaste.
It is famous for its unique spicy formula. The spicy ones are neither dry nor stagnant, the hemp ones are layered, and the fragrant ones have charm. It appetites, regulates qi, and relaxes blood. The soup head, or the "bottom of the pot", is more meticulous and has a variety of flavors. Different secret ingredients are added in different seasons. Cook it for one to two days. The more it is cooked, the more fragrant it becomes and the thicker it becomes. The soup nourishes, reduces the fire and salivate. It is suitable for all ages. It can be eaten all year round.
Spicy duck heads not only mobilize taste buds, but also excite nerve cells in the whole body. They are the general mobilization of taste. They are smooth and smooth, spicy and moderate.
Pick up a piece of bone and put it into your mouth. Your mouth is full of fragrant, numb, and spicy flavors. At this time, even the bone slices you suck are full of juice and aroma.
Spicy duck head
Recipe Recommendations
- Duck Head 1000 grams
- Pi County bean paste appropriate amount
- octagonal appropriate amount
- grass fruit appropriate amount
- licorice appropriate amount
- clove appropriate amount
- cinnamon appropriate amount
- cumin appropriate amount
- geranyl appropriate amount
- dried chili of 3
- peppercorns 20 grains
- the pepper 20 grains
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- ginger slices appropriate amount
- garlic slices appropriate amount
- broth appropriate amount
Steps for Spicy duck head
1
Duck head.
2
Soup.
3
Anise, tsaoko, licorice, clove, cinnamon, cumin, fragrant leaves, dried peppers, pepper grains, pepper grains, sesame pepper.
4
Pixian bean paste, ginger slices, garlic slices.
5
Put oil in the pan and heat until hot over medium heat; add dried peppers and pepper grains.
6
Add ginger slices and stir-fry garlic slices to create fragrance.
7
Then add the stock, star anise, tsaoko, licorice, cloves, cinnamon, cumin, fragrant leaves, soy sauce, soy sauce, oyster sauce, salt, sugar, turn to the high heat until the whole stew soup rolls, turn to the low heat for 1 hour, the aroma overflows, and the brine is ready.
8
Pour the cooked brine into the casserole, add the duck head, bring to a boil over high heat, and turn to low heat to simmer for 1 hour.Spicy duck head Make Tips
The numbing and spicy flavor is not too heavy. If you prefer a stronger taste, you can add more chili peppers and Sichuan peppercorns.