The duck head is a precious part of the duck meat, and many people especially like to gnaw on the duck head because it is easy to absorb flavor and the meat is the most tender, suitable for eating during leisure time. There are many cooking methods for duck heads, mainly braised and stewed, and with the increasing demand for diversified flavors, more and more people have fallen in love with the dry pot method. Using duck heads to make a dry pot is also a good choice. The flavor of dry pot duck head is spicy, fresh, and fragrant, very suitable for banquets, which can add to the fun of eating. Let’s take a look at the explanation of how to make dry pot duck head below.

Dry pot duck head is a local famous dish originating in Shijiazhuang, Hebei, and is quite characteristic in Hebei, Sichuan, Chongqing, Shandong and other places. Its spicy and savory flavor is suitable for all ages, removes dampness, promotes appetite, can be eaten all year round, regulates qi, relieves blood stasis, and nourishes the body, and is deeply loved by the public for its health and deliciousness.

Main ingredients:

12 duck heads with accessories: 10 slices of ginger; 12 cloves of garlic, Sichuan pepper powder (one spoon of three needles), dried chili segment (适量), chili powder (one spoon of three needles), 0.35 liang of sugar, half spoon of specially prepared dry pot spicy sauce, 1.5 spoon of specially prepared dry pot chili oil, other ingredients…

Step 1:

Take out the frozen duck head, put it in warm tap water to defrost naturally; Step 2: Cut the defrosted duck head in half, soak it in clean water to remove the blood water;

Step 3:

Skim the foam, remove the duck head, wash it clean, and put it in the prepared braising soup to braise;

Step 4:

Boil the specially prepared dry pot chili oil to a certain temperature in the pot, add the specially prepared ingredients to sauté, add the duck head, add the specially prepared dry pot spicy sauce to sauté the aroma, add other ingredients to sauté and finish, then pour it into a bowl.

Step 5:

Arrange the shape, add some chili oil and some side dishes, and you can enjoy it.

Step 6:

After eating, you can add a moderate amount of high-quality soup (just enough to cover the vegetables) to boil other dishes.

The dry pot duck head is popular among diners for its tender skin, smooth meat, and unique spicy flavor. The dry pot duck head has been improved in terms of dining form, ingeniously combining the dry pot with hot pot. The cooked duck head is served in the form of a dry pot, and after eating the duck head, it can be used to boil other dishes, adding to the dining atmosphere.