Duck HeadThese cuts of meat also have their own place.Dishes like braised duck heads, mountain duck heads, and duck heads cooked in Sha tea are well-known.What are the recipes for delicious duck heads that you might accidentally bite your tongue on?If you want to make them yourself at home, this article is a good choice!

Sha tea braised duck head recipe

Sha tea braised duck head is mainly made with cooked duck heads, combined with Sha tea, and cooked to create a bright red color, rich sauce, crispy and tender texture, fragrant aroma, and a delicious and satisfying dish that is also a good accompaniment to wine.

Ingredients

6 duck heads,Winter melon150 grams, green onionsGingerGarlic, 75 grams.1 tablespoon of rice wine,White sugar1/2 teaspoon,Chicken broth1 teaspoon,Salt1/2 teaspoon,Black pepper1/2 teaspoon, 1 tablespoon of Sha tea sauce, appropriate amount of cooking oil.

Instructions

1. Remove inedible parts from duck heads, cut into appropriate pieces, peel and slice green onions, ginger, and garlic.

2. Cut winter melon into appropriate pieces, blanch in boiling water, remove, and drain.

3. Heat the pot, add appropriate amount of cooking oil, Sha tea sauce, green onions, ginger, and garlic, stir-fry to release fragrance.

4. Add rice wine, add 1 cup of boiling water, add duck heads, winter melon, white sugar, chicken broth, salt, and black pepper, bring to a boil, and simmer over low heat.Continue simmering until the sauce thickens.The second cooking of cooked duck heads makes them exceptionally fragrant and delicious. Cut into larger pieces, add the sauce once, and do not make it into a watery soup.

Tips

East Mountain duck head recipe

Ingredients

3 duck heads with necks,

Star aniseSichuan peppercornsCinnamon stickStar aniseChiliGarlic,Soy sauceAppropriate amount.Instructions

1. Wash the duck heads, remove the air pipe from the mouth, and then remove the skin and feathers.

2. Fry fragrant star anise, cinnamon sticks, chili, and garlic in 1 tablespoon of oil, then boil in a large amount of water for a few minutes.

3. Add star anise, cinnamon stick fragrance, add soy sauce, and cook until the soup color is amber, then adjust the salt to taste, and add the duck heads.

4. Use low heat to slowly simmer, allowing the fragrance and saltiness to penetrate the bones.

5. About 40 minutes is enough.

Cut into pieces when serving.Tips

1. Do not add flavor when brewing.

If you need to increase the sweetness, you can add rock sugar.2. Every time you make ingredients, be sure to replace the plant-based materials to maintain the brewing fragrance.When braising or making seafood, you must first blanch and clean it, then braise it to maintain

The cleanliness of the broth.Homemade braised duck head recipeIngredients400 grams of duck heads.

Dried

Chili

Segments 50 grams, 8 grams of star anise, 1 piece of ginger,Broth500 grams, 10 grams of old hen's broth,10 grams of light broth, 15 grams of oyster sauce, 10 grams of rock sugar, 1 pack of seasoning (5 star anise, 1 piece of grass fruit, 3 grams of licorice, 3 grams of cinnamon, 10 grams of ginger, 3 grams of small fennel, 3 grams of bay leaf, 3 grams of cinnamon) and appropriate amount of salad oil.Instructions1. Clean the duck heads and blanch them in boiling water.2. Heat the pot with oil, add chili segments, star anise, and ginger to stir-fry to release fragrance, add broth, and then add old hen's broth, light broth, oyster sauce, and rock sugar, bring to a boil, and simmer over low heat for 40 minutes.3. Add the duck heads to the broth and cook over high heat for 15 minutes, then turn off the heat and let it simmer for 10 minutes before removing.Fennel seeds3 grams Sichuan peppercorns, 3 grams fragrant leaves, appropriate amount of salad oil.

Instructions

1. Clean and remove any remaining feathers from the duck head, then blanch it in boiling water.

2. Heat oil in a pot, add chili flakes, Sichuan peppercorns, and ginger, stir-fry until fragrant, then add broth, seasoning, and finally add old soy sauce, light soy sauce, oyster sauce, and rock sugar, bring to a boil over high heat, then simmer over low heat for 40 minutes to create the braising liquid.

3. Place the duck head in the braising liquid and cook over high heat for 15 minutes, then turn off the heat and let it simmer for 10 minutes before removing it.