Sold 1,000 pieces a day, the secret recipe of spicy duck head is widely publicized

Duck head is an indispensable meat ingredient in Sichuan cuisine, the following for everyone to share this dish, once set a record for daily sales of 1,000 duck heads, upgraded and improved spicy duck head, hemp, spicy, fresh, fragrant each flavor contrasts with each other, the taste is fragrant into the bone, after inhaling tender juice can also suck fingers.

—— Ashen

The duck head is paired with potato strips, rice cakes and onions to make the dishes more evenly matched with meat and vegetables, and diners also love to eat potatoes and rice cakes inside, which is very flavorful. The duck head is first brine and then soaked, and after frying, the crispy flavor and spicy are perfectly combined, and the taste buds explode instantly when you take it in.

Spicy duck head

▲Spicy duck head

01 Primary processing

1. After blanching the duck head, put it in the brine and marinate for 25 minutes, soak for 1 hour, and fish out one and open two.

2. Fry 100 grams of potato fries, apricot abalone mushroom slices, 10 rice cake slices, and 50 grams of shredded shallots in 150 ° C oil until mature, then drain the oil.

3. Put 50 grams of salad oil into the pot and heat it, add 5 grams of watercress sauce, 3 grams of wild pepper and pickled ginger to fry out the aroma, add the fried accessories and stir-fry evenly, add 3 grams of chicken essence, 2 grams of monosodium glutamate and sugar each, and put it into the hot iron plate to the bottom.

02 Cooked processing

Put the marinated duck head in 180 ° C oil, fry until the skin is golden brown and slightly dry, drizzle the red oil, drain the oil, evenly place it on the iron plate containing the accessories, sprinkle with white sesame seeds and garnish.

03 Critical

1. Spice packet: 20 grams each of star anise and monk fruit, 12 grams of cinnamon, 6 grams of galangal, 4 grams of cloves, 7 grams of dried ginger, 15 grams of fennel, 8 grams of white root, licorice, sichuan root 8 grams each, spirit grass 2 grams, drainage grass, 3 grams of tangerine peel, 10 grams each of grass fruit, pepper, mountain chestnut, Sichuan sand kernel, 5 grams of white cardamom and thrush, 25 grams of dried peppercorns, 30 grams of dried peppers, soaked in warm water for 20 minutes and then used.

2. Homemade brine: 3 kg of pig's trotters, 1.5 kg of goose meat and chicken feet, cold water into the pot, add ginger slices, cooking wine blanched, fish out and drain, put into stainless steel barrels, pour 8 kg of water, boil on high heat to reduce heat, skim off the foam, boil for 4-5 hours, fish out the residue, add 500 grams of dark soy sauce, salt, monosodium glutamate 100 grams each, ginger, garlic 200 grams each, peanut oil, cooked lard 600 grams each, put into the spice packet, boil it.

3. The brine needs to be boiled every day, fish out the slag, otherwise the color will be black, affecting the color of the brine; it is necessary to chop the chicken breast into a paste, put it into the brine and cook, adsorb the remaining impurities in the brine, play a role in increasing freshness and flavor, and take out the chicken breast after boiling.

4. In order to make the halogen products fully flavored, on the basis of halogenation, there must be enough time to brew ingredients to make them fully flavored, generally boiled for 30 minutes, brewed for 1 hour The taste is the best. (More recipes to pay attention to: Oriental cuisine cooking artist public number)

5. The oil temperature of the fried duck head must be controlled at about 180 ° C, the oil temperature is too high and easy to simmer, and the oil temperature is low, the duck head is not easy to cook thoroughly.