Cooking methods of hotel dishes

Although duck head is the leftover of duck, it can also become a signature dish as long as it is handled well, especially dried duck head. Because each hotel has different cooking methods, which can be divided into slightly spicy, medium spicy, extra spicy and spiced, the cooking methods here have been improved to meet the standards of local tastes.

How to make homemade saucepan with duck head hot sauce (15 portions)! Chop 3 bottles of dry oil of Laoganma sauce, heat salad oil, pour in 30g of Hunan pickled pepper, 80g of Ciba pepper 150g, then pour in Laoganma sauce, 2 bottles of Lee Kum Kee seafood sauce, 750g of Lee Kum Kee ribs sauce 1.5g of Chongqing hot pot bottom material, stir fry over low heat, and add.

Griddle spicy duck head! The characteristics of this dish: salty, slightly spicy, strong bottom feeling and excellent wine taste. Ingredients: duck head 10. Accessories: 80g of soybean sprouts, 65g of fresh diced lotus root, 45g of garlic seed, and green and red beauty pepper 15g. Seasoning: appropriate amount of duck head spicy sauce in self-made saucepan, 40g of carved wine, 3g of edible salt, 40g of chopped green onion of old ginger, 25g of spicy red oil, 20g of duck juice, 4g of chicken powder and seasoning powder of American chef, 2g of sugar, 3g of water tower aged vinegar, 13 spices powder 1g and 20g of onion.

Spices:

Material A: 5 grams of ginger, 8 grams of garlic seeds, 5 grams of dried tangerine peel, 3 grams of cinnamon, 8 grams of fragrant leaves, 4 grams of fennel powder, 2 grams of Haitian soy sauce, 8 grams of dried peppers, 5 grams of fresh peppers and 20 grams of carved wine.

Material B: 5g of seasoning powder, 3g of American chef chicken powder, 5g of sugar, 2g of white pepper noodles and 3g of ethyl maltol.

Material c: onion 18g, carrot 15g, ginger 8g, green onion 10g, celery 15g, and stir into vegetable juice.

Production method:

1. Thaw the duck head, wash it, rinse it with running water, control drying, add material C, edible salt and carved wine, marinate it for 1 hour, and take it out and blanch it for later use. 2. Heat salad oil to 50% heat in an oil pan, stir-fry dried chili and fresh chili until fragrant, stir-fry pickled peppers, ginger and garlic seeds in Hunan, add Ciba chili, add dried tangerine peel, cinnamon, fragrant leaves and fennel powder, add proper amount of purified water, and mix with Haitian Lao to get the bottom flavor. After boiling for 20 minutes, slag is removed to make spicy brine. Cut the duck head in half, fry it in 30% oil temperature, and take it out to control the oil for later use. Peel the fresh lotus root and cut it into dices. Blanch the bean sprouts with edible salt and dry them. Cut the red and green peppers into sections with an oblique knife, and fry the garlic seeds in the oil pan until golden brown.

3. Leave a little oil in the pot and heat it to 50%. Stir-fry red and green peppers, ginger and garlic seeds, and then stir-fry them in homemade duck head hot sauce. Pour the fried duck head, fresh diced lotus root and fried garlic seeds into the pot, add some edible salt and carved wine to adjust the taste, put shredded onion in the middle and bottom of the dry pot, and put the duck head into the dry pot to eat.

Give a hint!

1. Curing the duck head first 10 minutes and then soaking it for 20 minutes can make the duck scalp not easy to break and make it more tasty.

2. When making hot sauce, you can soak the seasoning in warm water first, then control the water to dry, then chop it, stir fry it, and then season it, so that the hot sauce is fresher and more spicy.