Spicy duck head processing recipe "Commercial Edition"

　Batch prefabrication:

　　1, duck head 50 pounds thawed, pull out the throat tube, put fine water under the water for 30 minutes to purify the blood, fish out and drain.

　　2: Stuff 1 dried red pepper deep in the throat of each duck's head, then fill in 5-8 peppercorns, add boiling water, fish out and continue to rinse under the fine water for 2 hours.

　　3: Bring the spicy brine to a boil, put in the duck head, boil again on high heat, skim off the foam and turn to low heat, keep the soup noodles bubbly, heat for 45 minutes until cooked thoroughly, fish out and put them on the tray.

　　Cooking process:

　　After placing an order, the guest puts the duck head in the spicy brine for 3 minutes, fishes out everything from the top into two, places it on the plate, and pairs it with disposable gloves to go.

　　Spicy brine making:

　　1. Spice pack:

60 grams of baizhi, 50 grams of white coriander, cinnamon, fragrant leaves, 36 grams of yamana, 30 grams of cumin, 20 grams of sand kernels, fragrant fruit, lemongrass, 10 grams each of grass fruit, spirit grass and angelica, soak in water for 1 hour to taste, drain and wrap into a gauze bag.

　　2: Heat the pan in the bottom oil, stir-fry 4 kg of dried chili peppers and 1 kg of peppercorns over low heat to make a fragrant, slightly charred and set aside.

　　3, the soup bucket into 50 pounds of water, pour into the broth (pork stick bone, old hen hanging) 50 pounds, pour in the fried dried pepper, peppercorns, add spice packets, boil on high heat, add 400 grams of salt, 300 grams of chicken essence, 150 grams of monosodium glutamate, 50 grams of sugar and stir well.

　　concentrate:

　　When mixing the brine, if you use all the broth, the taste is too greasy, if you only use water and it is not fresh enough, so the two should be used together.

　　Technical key:

　　1, be sure to wash the duck head thoroughly, and pull out the throat tube, so as not to affect the taste of the dirt inside.

　　2, when stuffing peppers and peppercorns into the duck's mouth, be sure to stuff them deeper, otherwise it will easily fall out during the process of water and brine.

　　3: After using the spicy brine twice, beat the residue, add new spice packets, dried peppers and peppercorns, and add the appropriate amount of spices, stock and water.

　　characteristic:

　　The taste of this duck brain shell is different from the common brine duck head on the market. From the outside, its color is pale yellow, it is the true color of brine, no color material is added, the original taste; from the taste point of view, it is delicious and spicy, fragrant through the duck brain marrow, and there is no duck fishy smell. Why this effect can be achieved

Wang Guohua, the head chef of Chongqing's "Let the Duck Brain Shell Fly", unreservedly revealed a production detail: before the duck head is brine, it must go through a "filling" process, that is, a dried red pepper and five peppercorns are stuffed into the duck's mouth, which can not only remove the fishiness but also pinch the duck meat inside and outside during the brine, fully into the spicy taste. At present, the sales of this duck head are extremely high, with a single store selling an average of 2,000 per day, which is a veritable signature brine.

　　Attached: Chi Xiang dried pot spicy duck head

　　Features: duck head spicy, strong taste, good wine dish.

　　Ingredients:

　　5 duck heads.

　　Accessories:

　　Soybean sprouts 50 g, diced lotus root 75 g, garlic 50 g, green beauty pepper 20 g.

　　seasoning:

　　Homemade spicy sauce to taste, cooking wine 50 grams, salt 50 grams each, ginger, green onion 30 grams, red oil 10 grams, duck juice 10 grams, chicken essence, monosodium glutamate 3 grams, sugar 2 grams, vinegar 2 grams, thirteen spices 3 grams, onion 30 grams, ingredient A (4 grams of orange peel, 4 grams of cinnamon, 10 grams of fragrant leaves, 3 grams of cumin, 3 grams of dark soy sauce, 50 grams of rice dumplings, 10 grams of dried chili peppers, 5 grams of flower peppers, 20 grams of fish pickled peppers, 30 grams of cooking wine, 9 grams of ginger and garlic), ingredient B (3 grams of monosodium glutamate, chicken essence, 3 grams of sugar, 3 grams of pepper noodles). , ethyl maltol 2 g), ingredient C (10 g onion, 10 g carrot, 20 g cucumber, 5 g ginger, 9 g green onion, 10 g celery) and stir together into the juice).

　　How to prepare the homemade hot sauce (10 servings):

　　Put 2 bottles of lao ganma sauce to control dry oil, chop finely; put the oil on the fire and heat it, add 20 grams of fish pickled pepper, 100 grams of rice dumpling chili pepper and stir-fry incense, add Lao Ganma sauce, 1 bottle of seafood sauce, 1 bottle of pork rib sauce, 500 grams of hot pot base and stir-fry with a low heat, add 10 grams of minced tangerine peel, 9 grams of sugar, 50 grams of cooked sesame seeds, and 50 grams of cooked peanuts and stir-fry evenly. The amount of sugar and chili peppers can be added according to your preference.

　　Preparation Method:

　　(1) Rinse the duck head with running water, control the dry water, add C material, salt and cooking wine to marinate for 2 hours, and take out the flying water for later;

(2) Pour oil into the pot and heat it, stir-fry the dried chili peppers and peppercorns, stir-fry the fish and pickled peppers, ginger and garlic until fragrant, add the sticky rice chili peppers and stir-fry the incense, then add tangerine peel, cinnamon, fragrant leaves, cumin, add water, old soy sauce, boil for 1 hour, beat the residue, become spicy water, and then put the duck head inside and cook for 15 minutes, leave the fire, soak for 30 minutes and then take out the spare; (3) Open the duck head, fry it in 30% hot oil, fish out the drainage oil for later; peel and dice the root, add the bean sprouts and add salt and drain it; the beauty pepper cut into oblique sections, (4) Leave the oil in the pan and heat it, sauté the bell pepper, ginger and garlic until fragrant, then put the spicy sauce and stir-fry, then put the duck head, lotus root and fried garlic together, add salt and cooking wine to adjust the taste; put the onion into the bottom of the pot, put the fried duck head and eat it.

　　Production Tips:

　　After washing the duck head, add ginger, green onion, cooking wine, dried chili pepper, peppercorns, peppercorns and peppers to marinate for 30 minutes and then add boiling water to make the duck head more flavorful; when brine the duck head, first marinate for 15 minutes and then soak for 10 minutes, so that the duck head is not easy to rot the skin, more flavorful