Home version of the spicy sauce duck head preparation

Home version of the spicy sauce duck head preparation

Ingredients: duck head 1000 g.

Spices: 30 grams of dried chili peppers, 10 grams of Da Hong Pao peppercorns, 10 grams of star anise, 10 grams of cumin, 8 grams of cinnamon, 8 grams of white pepper, 5 grams of tangerine peel, 1 g of fragrant leaves, 1 g of cloves.

Ingredients: vegetable oil 150 g, soybean paste 20 g, Pixian bean paste 20 g, dark soy sauce 20 g, light soy sauce 20 g, oyster sauce 10 g, chicken essence 10 g, rock sugar 10 g, beer bottle.

Detailed production method:

1, after the duck head is thawed, cleaned, put into the basin, add water basically over the duck head, and then add 30 grams of cooking wine, 20 grams of soy sauce, the purpose of this step is to remove the fishy taste and increase the low taste, the base color. Soak for 1-2 hours, soak well and then fish out, control the moisture and set aside.

2, the spices: dried pepper 30 grams, Da Hong Pao pepper 10 grams, star anise 10 grams, cumin 10 grams, cinnamon 8 grams, white pepper 8 grams, tangerine peel 5 grams, fragrant leaves 1 gram, cloves 1 gram, soak in warm water for about 10-15 minutes, drain the water, set aside.

3, add 150 grams of vegetable oil to the wok, add 20 grams of soybean paste, 20 grams of Pixian bean paste, stir-fry the aroma on medium-low heat and then add 10 grams of oyster sauce, and soaked spices: 30 grams of dried chili peppers, 10 grams of Da Hong Pao peppercorns, 10 grams of star anise, 10 grams of cumin, 8 grams of cinnamon, 8 grams of white pepper, 5 grams of tangerine peel, 1 gram of fragrant leaves, 1 gram of cloves, stir-fry over medium heat and add about 1500 grams of water, boil and pour it into a casserole or small stainless steel bucket, stainless steel basin, After igniting and boiling again, pour in a bottle of beer, then add 20 grams of dark soy sauce, 20 grams of light soy sauce, 10 grams of chicken essence, 10 grams of rock sugar, stir and dissolve, put in the duck head, always keep the low heat and marinate for 30 minutes, then turn off the heat and soak for 30 minutes before you can get out of the pot.

Note: The soup of the marinated boiled duck head can be retained for continued use. The more times you use the fragrance, the better.

The first time to make the brine, the watercress sauce and spices should be fried to make the aroma, and then there is no need to add watercress sauce when making it later, only need to add an appropriate amount of soy sauce, refined salt, rock sugar, chicken essence, beer.

The amount of peppercorns and peppers adjusts according to taste.

After the duck head is cooled, it will not be broken, and the oil slick brushed on the top layer of the brine after cutting can increase the aroma and spicy taste on the duck head, and can also prevent dry hair.