Stewed duck head

Stewed duck head

Introduction:

"You are tired of eating big fish and big meat. It's a good dish to serve. Duck's head is delicious, spicy and crispy. The method is simple. Duck's head contains B vitamins and vitamin E, which can effectively resist neuritis and a variety of inflammation. It also has anti-aging effect. It is rich in niacin, which is one of the two important coenzymes in human body and has a protective effect on heart diseases such as myocardial infarction It has protective effect on patients with visceral diseases and can be eaten by the general population

Production steps:

Step 1: clean the duck's head

Step 2: everything is in reserve

Step 3: Boil the duck head in the pot and blanch it for a few minutes

Step 4: wash with cold water

Step 5: cut scallion into sections and ginger into slices

Step 6: wash star anise, cinnamon, fragrant leaves, Chinese prickly ash and dried shredded pepper

Step 7: put the duck head into the pot, add appropriate amount of water, and add onion and ginger

Step 8: add cinnamon, star anise, Chinese prickly ash, fragrant leaves and dried shredded pepper

Step 9: pour in the soy sauce

Step 10: drop some cooking wine, add salt, sugar and chicken essence, bring to a boil over high heat, and then turn to low heat for half an hour

Materials required:

Duck head: 5

Scallion: right amount

Ginger: right amount

Coriander: 1

Star anise: 3

Zanthoxylum bungeanum: right amount

Cinnamon: 1 yuan

Fragrant leaves: appropriate amount

Dried shredded chilli: right amount

Salt: right amount

Chicken essence: appropriate amount

Sugar: a little

Cooking wine: a little

Soy sauce: moderate

Old style: moderate

Note: 1) stewed duck head is a cold dish. It tastes better when it is cooked and stewed for a period of time. 2) stewed duck head should be mainly cooked over low heat. Only when the heat is enough can it taste good

Production difficulty: ordinary

Process: brine

Production time: three quarters of an hour

Taste: salty and fresh