Main Ingredients:
Duck Heads: 10.
Additional Ingredients:
Green Onion: 1 stalk; Ginger: 1 small piece; Garlic: 1 head; Dried Chili Peppers: 10 or more.
Seasonings:
Seafood Sauce: 3 tbsp; Haitian Soybean Paste: 1 tbsp; Star Anise: 2 pieces; Bay Leaves: 2 leaves; Cinnamon: 1 piece; Laoganma Spicy Chili Crisp: 3 tbsp; Sichuan Peppercorns: 1 tbsp.
Taste: Medium Spicy; Cooking Method: Stir-fry; Time: 30 minutes; Difficulty: Easy.
Detailed Steps for Cooking Dry Pot Spicy Duck Heads
Soak the duck heads overnight to remove the blood.
In a pressure cooker, add star anise, bay leaves, cinnamon, and some green onion and ginger.
Add water, place the duck heads in, pressure cook for 7-8 minutes, then remove.
Combine seafood sauce, soybean paste, Laoganma Spicy Chili Crisp, green onion, ginger, garlic, star anise, Sichuan peppercorns, and dried chili peppers.
Cut the duck heads in half.
Heat oil in a pot, stir-fry Sichuan peppercorns, garlic, and chili peppers.
Add star anise, bay leaves, seafood sauce, Laoganma Spicy Chili Crisp, soybean paste, water, and the duck heads. Cook until the soup thickens.
Dry Pot Spicy Duck Heads are ready to be served.
