Method for preparing griddle cooked duck heads chafing dish

Abstract

The invention relates to a dry boiler duck head chaffy dish which is obtained by using duck head as main ingredient matching with refining flavoring, accessory foods and taste substance through stewing and quick-frying. The invention is characterized in that the steps comprises putting duck head which is washed into boiler with water, adding into preferred flavoring substances of aniseed, common fennel fruit, vanilla, cassia bark, tsaoko, homemade fructus amomi, xiansha, shannai, geranium, hay, wild pepper, banksia rose, radix aucklandiae, white kou, murraya paniculata, coriander seed powder, lilac, dahurian angelica root, ginger and dried ginger into the boiler according to proportion, then adding condiments of cooking wine, crystal sugar, glutavene, green Chinese onion, fresh ginger and common salt into the boiler according to proportion, mixing and stirring in the boiler, bringing into a boil on a kitchen stove, stewing for 30 minutes after the temperature reaches 180 DEG C, taking out the boiler to cool down, then adding salad oil into boiler, heating to 180 DEG C, putting duck head which is dissected into the boiler, and adding taste substances of broad bean paste, garlic, Chinese onion, fresh ginger and dry hot pepper, then taking out the boiler after quick-fried for 3 minutes. Duck heads are put on dish in order and are added with little onion powder and sesame seed, thereby obtaining the finished product. The invention has the health functions of nourishing yin and strengthening yang, crisp-fried and no greasy, moderate fragrant and peppery, fresh and delicious taste, overcooked and tasty, strengthening waist and invigorating spleen, and nourishing liver and lung, which is a health green food to feast guests.

Description

technical field [0001] The invention relates to a duck head as the main ingredient, selected 19 kinds of Chinese herbal medicines as the seasoning, adding 7 kinds of condiments and 5 kinds of seasonings, and stewing and stir-frying at a specific time and temperature. Dry pot duck head hot pot. Background technique [0002] As we all know, there are hundreds of hot pot making methods popular in the market. The main ingredients are chicken, fish, duck, and mutton, and pepper, fresh ginger, salt, and cooking wine are used as marinade. It is served with a little dipping material, baked, baked, and needs to master a certain amount of time and temperature. Although it has the characteristics of detoxification and antipyretic, nourishing yin and strengthening yang, nourishing the liver and benefiting the lungs, but the production method and material selection are too traditional and the same, do not have unique characteristics, and fail to achieve the multiple functions of green e...

AI Technical Summary

Problems solved by technology

Although it has the characteristics of detoxification and antipyretic, nourishing yin and strengthening yang, nourishing the liver and benefiting the lungs, but the production method an...

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