I am a chef and want to learn how to make the brine and red oil for dry pot duck heads. It is best to explain it in detail.

Ingredients: 12 duck heads Accessories: 10 slices of ginger; 12 pieces of garlic, pepper noodles (three needle spoons per spoon), dried chili segments (appropriate amount), chili noodles (three needle spoons per spoon) ), 0.35 taels of white sugar, special dry pot spicy sauce (half a spoon for frying spoon), special dry pot red oil (1.5 spoon for frying spoon), other raw materials...

Step 1: Take out the frozen duck head , put in warm water to thaw naturally;

The second step: cut the thawed duck head in half, soak it in water and wash it to remove the blood;

The third step Step: Pour a little water to remove the foam, take out the duck head, wash it, and marinate it in the prepared brine;

Step 4: Heat the special dry pot red oil in the pot until it reaches a certain temperature. temperature, add the special ingredients and stir-fry until fragrant, add the duck head, add the special dry pot spicy sauce and stir-fry until fragrant, add other ingredients and stir-fry until fragrant, then pour into a basin.

Step 5: Arrange the shape, add some red oil, add some garnishes, and enjoy.

Step 6: After eating, add an appropriate amount of stock (it is better to just submerge the dishes) to rinse other dishes.

1. How to cook duck head in dry pot: Ingredients for the marinade packet

1. Spices for the marinade packet:

Fragrant grass, coriander seeds, Star anise, dried tangerine peel, galangal, pepper, honeysuckle, Codonopsis pilosula, bay leaf, cumin, red dried Sichuan peppercorns; red dried pepper segments, sannai, cinnamon, cloves, licorice, Angelica dahurica, Luo Han Guo, scallops, cinnamon twigs

< p>2. Accessories added to the brine:

Ginger slices, green onion segments, onion slices, small chive segments, parsley, fresh green pepper

2. Dry pot duck How to make the head: Ingredients of spicy sauce

1. Spices of spicy sauce:

Fragrant grass, cumin, cumin, thyme, Codonopsis pilosula, cloves, white button, grass fruit , Sannai, star anise, bay leaf, Amomum villosum, Luo Han Guo, Bibo, cinnamon bark, hay, fragrant fruit

3. Accessories for spicy sauce:

Onion slices (5 taels) , green onion section (5 taels), small chive section 5 taels, parsley section 2 taels, pepper section 2 taels,

3. How to cook duck head in dry pot: pickling method of duck head:

1. Thaw 2500 grams of duck head, rinse it, cut it into two pieces, add 100 grams of special spice powder, appropriate amount of pepper noodles, 50 grams of ginger, 50 grams of green onion, a little refined salt and cooking wine. 100 grams, 1/10000 of fire salt and evenly mixed, marinate for about 12 hours, take out, wash with clean water, then put it in a boiling water pot for a short period of time (about 5 minutes), take it out and rinse it with clean water for later use.

IV. How to make braised oil

Preparation of braised oil: Heat a clean pot, add 2000 grams of braised oil and heat until 80% hot, add 2 taels of ginger slices and green onions Fry 5 taels of knots, 5 taels of onions, 5 taels of shallots, 2 taels of parsley, and 2 taels of hot peppers over medium-low heat until golden brown. Punch out the oil and discard the residue.

5. Making brine:

1. Put the spice powder in the brine bag into a cloth bag, boil it in boiling water for about 2 minutes, take out the bag and set aside. No water

The purpose is to remove the bitterness from the spices.

2. Add 4000 grams of water to the bucket. After boiling, add an appropriate amount of red yeast rice flour. When the red yeast rice flour is completely dissolved in the water, add half a tablespoon of broth (determine according to local taste) dosage), cook out the aroma. Add 2000 grams of prepared brine oil, refined salt (a small amount), chicken essence, monosodium glutamate (a small amount), appropriate amount of rock sugar, white wine (appropriate amount), nitrate (according to 1/10000), compound phosphate (appropriate amount) and bring to a boil. Simmer over low heat for about 10 minutes, until the aroma comes out, and it becomes brine.

6. Marinate: Put the processed duck head into the boiled marinade, add ginger (appropriate amount), green onion (appropriate amount), marinate over medium heat for 10 minutes, then turn off the heat and let Continue soaking the duck head in the spicy marinade for 20-40 minutes.

7. Recycling of brine oil: when the brine is not in use. Store the oil on the noodles and the marinade water separately in the refrigerator; (Do not filter the fine residue in the brine. When the brine turns black or the taste changes, pour out the brine and make the brine again.

)

1) When there is not much brine oil, make brine oil according to the same production method;

2) When there is not much brine water, make brine according to the method of making brine;

8. How to make hot sauce:

1. Stir-fried tempeh;

Chop the tempeh into fine pieces and add salad oil (1 jin) in a pot until there are no white bubbles. Add appropriate amount of green onion sections, appropriate amount of onions, appropriate amount of chives, and appropriate amount of parsley (the purpose is to increase the aroma) → Remove the green onions when they are brown → Add in tempeh (note when adding: put the tempeh in the spoon first, do not pour it directly Put it into the pot) → Continue stirring → Stir-fry for 3 minutes → Add spices (appropriate) → Stir-fry for 2 minutes → Soak the minced ginger and sea pepper → Stir-fry for 1 minute → Add the minced garlic → Stir-fry for 1 minute → Add white wine (30 g) → stir-fry for about 2 minutes → turn off the heat → add pepper, chicken essence, MSG, pepper noodles, and chili noodles → cover the pot and simmer. →Standby.

2. Stew the tempeh:

Simmer the fried tempeh for about 1 hour

4. Stir-fry the sauce and stir-fry the oil:

< p>Put the mixed oil (vegetable oil and salad oil at a ratio of 0.2:0.8) in a pot until it reaches about 130 degrees, add appropriate amounts of green onion sections, appropriate amounts of onions, appropriate amounts of chives, and appropriate amounts of parsley (the purpose is to enhance the aroma ) → Remove the green onions when they are brown → Add the special bean paste → Add the glutinous rice cake and pepper → Stir → Stir-fry for about 5 minutes and add the right amount of rock sugar → Stir-fry over low heat → Add the right amount of spices and white wine → Turn off the heat and add the excess The oil that comes out is the old oil from the dry pan. Then put the stewed tempeh into the pot and stir-fry for about 1-2 minutes. Turn off the heat → remove from the pot.