Fried duck head
Ingredients for fried duck head
- duck heads
- ginger in moderation
- star anise
- 1 stick of cinnamon
- soy sauce
- dark soy sauce
- cooking wine
- millet pepper
Prepare the duck head and remove it from the ice. I use a spare rice cooker. Add 1/3 of the water to the rice cooker. After the water boils, put the whole duck head, ginger, star anise and cinnamon.
After adding the three seasonings, add two tablespoons of salt, (or marinate with salt for 20 minutes in advance) one tablespoon of dark soy sauce, one tablespoon of light soy sauce and a tablespoon of cooking wine. Cook for 15 minutes to brown. Remember, no more than 20 minutes, otherwise it will be too rotten to fry and cut.
Prepare garlic and millet peppers. After 15 minutes, take the duck head out of the pot and let it cool down.
After it cools down, cut it from the middle, put oil in the pan, put it in the pan and fry slowly on medium to low heat, frying on both sides. (This is the first time I overcooked it, so I didn't cut it completely.) The frying process will take a while, and it must be fried until the duck head turns black and old. Be careful not to get burnt!
After frying, switch to the deep frying pan that is usually used for cooking, add a little oil, pour in the fried duck head, and stir fry. Add garlic, millet pepper, appropriate amount of cooking wine, soy sauce, and stir fry. Add sugar and fry for a while!
This duck head is on the sweet side. if you don't like sweetness, you can put less sugar.