Duck Head in Dry Pot (A Sichuan Specialty)

Dry Pot Duck Head is a traditional cuisine in Sichuan region, which is characterized by spicy and fresh aroma, delicious meat, loved by the majority of diners. The process of making duck head in dry pot is a bit tedious, but as long as you master the right method, you can easily make a delicious and flavorful duck head in dry pot.

Material preparation

Making dry pot duck head need to prepare the following materials:

1, duck head 1;

2, green onion, ginger, garlic appropriate amount;

3, dry chili pepper, pepper, anise, cinnamon appropriate amount;

4, bean paste, Pixian bean paste, soy sauce, dark soy sauce, cooking wine, sugar, salt appropriate amount;

5, the right amount of oil.

Making Steps

1, clean the duck head, chopped into small pieces, blanch with boiling water to remove the fishy taste;

2, the onion, ginger, garlic minced, dried chili pepper cut into segments, standby;

3, pepper, star anise, cinnamon into a pot, sautéed over low heat to produce a fragrant, and then fished out and set aside;

4, the appropriate amount of oil poured into a pot. Add onion, ginger, garlic and dried chili pepper segments, stir-fry aroma;

5, add bean paste and Pixian bean paste, stir-fry red oil;

6, add the duck head block, stir-fry evenly;

7, add soy sauce, soy sauce, cooking wine, sugar, salt and stir-fry peppercorns, star anise, cinnamon, stir-fry evenly;

8, add the appropriate amount of water, high heat boil after Turn the fire to cook for 20 minutes;

9, and finally add an appropriate amount of chopped scallions, stir fry evenly.

Eating method

Put the fried dry pot duck head in a hot pot and put it on the table for everyone to savor. The flavor of dry pot duck head is spicy and delicious, and the meat is tasty.

Tips

1, in the blanching, you can add some ginger and cooking wine, which can remove the fishy flavor of the duck head;

2, in the sautéed peppercorns, star anise, cinnamon, the fire should not be opened too much, so as not to scorch;

3, in the addition of bean paste and Pixian bean paste, to keep stirring, so as not to paste the pot;

4, when adding water, pay attention to the fire, so as not to cook dry water;

5, the last time to add chopped scallions, to quickly stir fry, so as not to chopped scallions paste pot.