Dry-fried DuckDuck HeadsIn fact, it is a dish made by cleverly combining dry-fried andHot Potsteamed dishes.First, the duck heads are boiled inbrothuntil 70% cooked, then removed and stir-fried with a special dry-fried sauce and ingredients in a hot pot.Of course, other vegetables can also be added to dry-fried duck heads, which tastes very good!

How to make dry-fried duck heads

Ingredients

12 duck heads, 50g of Tamei bamboo shoots, water-soakedShiitake mushrooms50g,Green celery35g,Green bell pepper15g,Red bell pepper15g,Onion25g, garlic 30g,Ginger10g, green onions 15g,Salt3g,MSG2g, 300g of dry-fried old oil, 25g of special sauce, freshSichuan peppercorns20g, sesame oil 10g, fermented bean curd 5g, one pot of red broth, appropriate amount of fresh soup.

Method

1. After washing the duck heads, put them in red broth to cook for 70% cooked, remove and drain, cut in half.

2. Heat the pot on the fire, first add onion, ginger and garlic to release fragrance, then add various ingredients and duck heads, add special sauce, sesame oil,tofustir-fry evenly, add a small amount of fresh soup, season and braise briefly, then put in the hot pot (place ingredients at the bottom of the hot pot, duck head on top), and serve.

How to choose ingredients for dry-fried duck heads

Duck heads that are suitable for making dry-fried duck should first have clear meat and thick skin.Duck heads with dark color and thin skin cannot be used. Also, duck heads without fur on the eyelids should be selected.Such duck heads are suitable for making dry-fried duck heads.

Techniques for making dry-fried duck heads

1. Cleaning: Duck heads usually havetongue, there are fine sand hidden under the tongue, when cleaning, it should be cleaned.

2. Boiling: After cleaning, duck heads need to be boiled in boiling water, then simmer in Sichuan red broth for 20 minutes, when using a chopsticks to stab the duck head, slightly hard, can be taken out.Do not boil, otherwise it will easily become rotten when stir-fried.

3. Stir-frying: Before stir-frying, cut the boiled duck heads in half from the middle, when cutting, cut from the lower jaw to the forehead, then stir-fry with ingredients.When stir-frying, add dry-fried old oil and homemade special sauce, so that the duck head is fully flavored.

How to make the broth for dry-fried duck heads

How to make dry-fried old oil

500g of vegetable oil, heat in the pot, add 12g of onion, 13g of ginger,sticky ricechili peppers25g, 7g of garlic, 33g of Andoubanjiangsauce33g, 17g of chili, then add spices (0.4g of Sichuan fennel, 0.5g of star anise, 0.5g of white cardamom, 0.1g of cinnamon, 0.2g of cloves, 0.3g of fragrant leaves, 0.4g of Sichuan peppercorns,star anise0.4g), use small fire to simmer for 10 minutes, remove, pour into a clean container, and it can be used after 1 day.How to make special sauceCut 33g of

fermented bean curd

sauce, 17g of chili sauce, 33g of hot pot baseinto small pieces.Heat the pot, add dry-fried old oil, stir-fry all sauces and sugar, finally sprinklepeanutschopped, cookedsesame seedsPeanutsChopped, cookedSesame seedsOkay.