Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Star anise: regulate qi, relieve pain, and dispel cold
Ingredients
Duck brain ( 8 pieces ) | Green onions (appropriate amount) |
Onions ( 1 piece ) | Zanthoxylum bungeanum ( 10g ) |
Anise ( appropriate amount ) | Geranium leaves ( appropriate amount ) |
Old ginger (appropriate amount) | Cooking wine ( Appropriate amount ) |
Cornstarch ( 20g ) | Eggs ( 1 ) |
Dark soy sauce ( 10g ) | Salt ( 10g ) |
Garlic (appropriate amount) | Dried chili pepper ( 15g ) |
Recipe for Crispy Duck Skull
1.First wash the duck brain and cut it in half.
2. Boil water in a pot and add green onions, peppercorns, star anise, bay leaves and old ginger., cooking wine.
3.Put in the washed duck brain.
4. Take out the duck brain from the water and rinse it thoroughly.
5.Put cornstarch, eggs, dark soy sauce and salt into a basin and mix well..(Be sure to make each duck brain evenly coated with cornstarch)
6.Pot Heat oil in medium, add onions and green onions when oil is hot.
7. Fry until brown and remove.
8.Put the duck brains covered with cornstarch into the oil pan and fry until golden in color., the bones are crispy, take them out.
9. Leave a little base oil in the pot, add pepper segments, green onions, and old ginger.Saute garlic
10. Add red bean paste and stir-fry until fragrant.
11. Pour in the duck brain and stir-fry, add a little chicken essence, monosodium glutamate and five-spice powder and stir-fry Evenly.
12. Remove from the pan, place on a plate, and sprinkle with white sesame seeds.
13.Picture of the finished product.
Tips
Be sure to coat each duck brain evenly with cornstarch, and fry slowly over low heat until the bones are crispy.The duck brains and bones made in this way will be crispy and delicious.
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