Iron pot duck head

Thaw and wash the duck head.

Use a kitchen blowtorch to burn off any remaining down on the duck's head.

Soak the de-feathered duck head in cold water with bleeding water, wash and set aside.

Put oil in the pot, add the above spices, stir-fry over low heat until fragrant, turn off the heat when the spicy flavor is strong.

Pour the fried spicy ingredients into the cooking pot, add an appropriate amount of water and the fried sugar color, and add salt to taste.

Add the duck head, cook over high heat for 20 minutes, then turn off the heat and simmer for 30 minutes to add flavor.

Take out the marinated duck head and drain, set aside.

The equipment dedicated to making griddle at home is too small, so I found a large cast iron pan to use.

Add dried tofu, lotus root slices, kelp buckles, cabbage, and fried potato chips.

Cut the duck head in half and place it on top of the vegetables in the pot.

Add the onion rings, pour in the secret oil sauce and the spicy marinated duck head soup, so that the vegetables are covered.

Bring to a boil over high heat, simmer for 2 minutes, reduce the juice, sprinkle with chopped green onion and serve!

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