Today's Jianghu (H) Made a Delicious 'Dry-Fried Duck Head',
Gan Guo Ya Tou is a dish originating from Shijiazhuang, Hebei, and subsequently popular in Hebei, Sichuan, Chongqing, and Shandong provinces. It's known for its spicy flavor, enjoyable for all ages, helps to dispel dampness, and is edible in all four seasons. It invigorates the blood, nourishes the blood, and is beloved by the public due to its health and deliciousness.
Gan Guo Ya Tou can be a local specialty dish, and it can also be used as a hot pot base. You can cook other ingredients according to your preferences, adding atmosphere to the meal. Combined with various precious spices and medicinal herbs, it incorporates rich nutrition into the broth. Its flavor is fresh, spicy, and slightly greasy, with a lingering aroma in the mouth.
Main ingredients: Duck head
Accessories: Dried chili peppers, chili sauce, Pixian Doubanjiang (fermented broad bean paste), Sichuan peppercorns, ginger slices, garlic slices, scallions, broth (water), old light soy sauce, light soy sauce, oyster sauce, sugar, star anise, cardamom, clove, bay leaf, camphor, turmeric, sandalwood, star saffron, cinnamon, fennel, basil
Production steps:
1Soak the duck head for 4 hours to remove blood and odors, blanch it, and drain the water. Heat oil in a pot until it's about 80% hot and briefly fry the duck head.
2Heat oil in a pot to 60% hot, add dried chili peppers, chili sauce, Pixian Doubanjiang, Sichuan peppercorns, ginger slices, garlic slices, scallion head, stir-fry until fragrant, then add broth and put in the fried duck head.
3Put in a spice package containing star anise, cardamom, clove, bay leaf, camphor, turmeric, sandalwood, star saffron, cinnamon, fennel, basil
4Add old light soy sauce, light soy sauce, oyster sauce, sugar, and turn the heat up until the entire broth boils, then turn the heat down and simmer for about 1 hour.
5Arrange the duck head in a shape, filter the original broth, sprinkle with coriander (scallion leaves) and sesame seeds.
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