Distribution:
1. 4 duck heads
2. 1 potato
3. Lettuce leaves to taste
4. 1 green onion
5. 1 small piece of ginger
6. 4 cloves of garlic
7. Dried chili peppers to taste
8. Peppercorns to taste
9. Coriander to taste
10. Light soy sauce 1 tablespoon
11. 1 tablespoon cooking wine
12. 1 tbsp oyster sauce
13. Salt to taste
14. Sugar to taste
15. Oil to taste
Method:
1. Wash the duck head, blanch it with boiling water to remove the fishiness, and remove it for later use. Peel the potatoes and cut them into pieces, wash the lettuce leaves and cut them into sections, cut the green onions into sections, cut the ginger into slices, mince the garlic, cut the dried chili peppers into small pieces, and chop the coriander for later use.
2. Heat a pan, add an appropriate amount of oil, add peppercorns and stir-fry until fragrant. Then remove the peppercorns and discard.
3. Add the dried chili peppers to the pan and stir-fry until the red oil is removed. Be careful not to fry the paste.
4. Add sliced ginger, minced garlic and green onions and stir-fry until fragrant.
5. Add the blanched duck head and stir-fry evenly to allow the duck head to fully absorb the flavor of the seasoning. Simmer for 2-3 minutes to add flavor to the duck head.
6. Add light soy sauce, cooking wine, oyster sauce, salt and sugar, stir-fry evenly to fully color the duck head. Simmer for 2-3 minutes to add flavor to the duck head.
7. Add the potato wedges and stir-fry evenly to allow the potato wedges to fully absorb the flavor of the seasoning. Simmer for 2-3 minutes until the potatoes are tender.
8. Finally, add the lettuce leaves and stir-fry evenly so that the lettuce leaves are slightly soft.
9. Remove the fried spicy duck head and sprinkle with chopped coriander for garnish. You can add some chili powder or peppercorn powder according to personal taste.
