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Preparation method of stewed duck head

Put the newly processed duck neck into the boiling gravy, use the medium heat for 10 minutes, turn off the heat, let the duck neck continue to soak in the gravy for 20 minutes, then remove to cool and chop into pieces to eat.

Put the duck head (we have 300 bittern at a time) in the brine over high heat for 30 minutes, change the bittern to a small heat for 20 minutes until the meat is rotten, take it out and put it into a container to cool. Cut the duck's head into 1 stroke and 3 places. When selling, put it into a brine pan and then bitterize it for 1 minute.

First wash the prepared duck head, wings, feet and neck, then soak in clean water for half an hour to remove excess blood. Warm reminder that there will be a layer of thin white skin on the surface of the duck neck, which had better be cut with scissors, otherwise the duck neck will not be easy to taste when it is in brine.

Material for making stewed duck head: main ingredient: raw duck head. Excipients: ginger, garlic, coriander, dried chili. Seasoning: salt, monosodium glutamate, sugar, cooking wine, soy sauce, edible oil. Spices: pepper, spices, cinnamon, incense leaves. Stewed duck head delicious cold dish stewed duck head steps: wash the duck head thoroughly, pull out the remaining fine hair and set aside.

How to make stewed duck head

1. Main ingredients: duck head 1000g, old bittern right amount, Chinese prickly ash right amount, cumin right amount, star anise right amount, dried pepper right amount, ginger right amount, light soy sauce right amount, old smoked right amount. Remove and thaw the marinade, prepare separately, star anise, pepper, dried pepper, cumin and sliced ginger.

2. Wash the duck's head, scald the water, boil the water and roll it out for about five minutes, then rinse the floating wipe on the surface for use.

3. Spices: pepper, spices, cinnamon, incense leaves. Stewed duck head delicious cold dish stewed duck head steps: wash the duck head thoroughly, pull out the remaining fine hair and set aside. Cut green onions into long sections and pat ginger and set aside. Rinse the coriander with clean water after removing the old root. Pack the spices with gauze and make them into spice bags.

How can the stewed duck head be intact without damage?

1. Generally speaking, the gravy is boiled over high heat, then slowly stewed over low heat to maintain the temperature and flavor of the gravy. Finally, after the bittern is finished, let the duck head soak fully in the gravy for a period of time to taste better. The soaking time can be adjusted according to individual taste and demand.

2. Put the duck head in the pot and boil it in cold water until it boils, then remove the blood foam.

3. Do not turn the duck's head in the process of bittern. The specific methods are as follows: first prepare materials: duck head: 7, dried chili: 4, rock sugar: 20g, ginger: right amount, light soy sauce: 5ml, old soy sauce: 15ml, shallot: right amount.

How do you stew duck head?

1. Do not turn the duck's head in the process of bittern. The specific methods are as follows: first prepare materials: duck head: 7, dried chili: 4, rock sugar: 20g, ginger: right amount, light soy sauce: 5ml, old soy sauce: 15ml, shallot: right amount.

2. Main ingredients: duck head 1000g, old brine right amount, Chinese prickly ash right amount, cumin right amount, star anise right amount, dried pepper right amount, ginger right amount, light soy sauce right amount, old smoked right amount. Remove and thaw the marinade, prepare separately, star anise, pepper, dried pepper, cumin and sliced ginger.

3. Bring the refined salt and monosodium glutamate to the boil and boil over low heat for 2 hours until the fragrance and spicy taste escape, and then the gravy will be formed.

4. Wash the duck's head, scald the water, boil the water and roll it out for about five minutes, then rinse the floating wipe on the surface for use.

How is the stewed duck head made? thank you.

Prepare the ingredients you need. The ingredients for making stewed noodles focus on spices, and many secret stewed snacks will put in some unique spices. This kind of spice, which is the least picky and makes no mistake, is not without these six kinds, all of which are easy to buy.

The practice of "spicy duck head" is very simple, but if you want to make a delicious "spicy duck head", you must also master the following four processes: James water: blanch the duck head in boiling water with sliced ginger and rice wine, and then rinse the floating foam on the surface with clean water to remove the fishy smell of duck. Brine: the brine should be boiled first.

Wash the duck's head after soaking in bloody water, and pull out the feathers on the duck's head as far as possible. Put the treated duck head into the pot, pour the water over the duck head, pour in the cooking wine, put in the pieces of ginger, boil the floating foam under the running water and wash off the floating foam on the duck's head. Add ginger in the pot and boil the cooking wine again.

How is the maintenance done in the later stage of brine? An our brine is changed every two days, and the next day, two Tongs add half the original amount of spices and refill the same weight of spices and seasonings as the first time.

Soak the fresh duck neck in clear water for 2 hours. after all the blood in the duck neck is soaked, rinse it with clean water several times, thoroughly wash the blood and dirt, and then scald it in boiling water for about 5-10 minutes, so that the fishy smell of the duck neck is greatly removed, and the duck neck is clean and bright, beautiful in color, and ready for use.

Smash the garlic kernels, cut the chili, cut the green onions from head to tail, slice the ginger and set aside. Add 2 tablespoons salad oil in a hot pan, add garlic kernels, chili, green onions and ginger slices and saute until fragrant. Add the necessary water, soy sauce, rice wine, rock sugar, spiced brine and fried ingredients to boil in the pot.

Preparation method of duck head with bittern

Prepare the ingredients you need. The ingredients for making stewed noodles focus on spices, and many secret stewed snacks will put in some unique spices. This kind of spice, which is the least picky and makes no mistake, is not without these six kinds, all of which are easy to buy.

Simply rinse the duck head and bring it to the boil in cold water and blanch it. After blanching, rinse the duck head with tap water one by one. Cut the throat with scissors and rip off the trachea. Wash it all and put it into the pot and add two bottles of beer.

Preparation method: after the duck neck is thawed, rinse clean, add 50g ginger, 50g onion, 100g refined salt, cooking wine, nitrate salt, mix well. Marinate for about 12 hours, rinse with water and blanch in boiling water. Cut the dried chili sauce into knots, soak in clear water of other spices and drain.

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First wash the prepared duck head, wings, feet and neck, then soak in clean water for half an hour to remove excess blood. Warm reminder that there will be a layer of thin white skin on the surface of the duck neck, which had better be cut with scissors, otherwise the duck neck will not be easy to taste when it is in brine.

Raw materials: 3 duck heads, 3 garlic kernels, 1 chili, 1 green onion, 3 slices of ginger, 2 tablespoons of salad oil, 5 bowls of water, 1 bowl of soy sauce, 1 tablespoon of rice wine, 2 spoons of rock sugar, 1 packet of spiced brine.