Spicy Duck Head in Stone Pot

Unilever Food Solutions

Product detail information Spicy Duck Head in Stone Pot

Yield

10 person

Ingredients (10 person) Amount

Measure

Name

485.00

g

Baked duck head

150.00

g

Lotus Roots

150.00

g

Sweet potatoes

100.00

g

Chives

10.00

g

Braising sauce

15.00

g

KNORR Chicken Powder

5.00

g

KNORR Liquid Seasoning

5.00

g

Thirteen-spice powder

60.00

g

Dried chilies

5.00

g

Sichuan Pepper

10.00

g

Pixian soybean paste

5.00

g

Sliced ginger

25.00

g

Diced garlic

100.00

g

Sesame oil

25.00

g

Braising sauce

5.00

g

Sesame

Page 1

© 2017 Unilever Food Solutions service.unileverfoodsolutions.com

15.05.2017

Unilever Food Solutions

Product detail information

Preparation 1.Stew the baked duck head in the five-spice marinade. When the duck head is crispy and soft (but the shape has to be remained), cut the heads into two pieces. Cut the lotus root and sweet potatoes into strips. Cut the Chives into sections. 2. Fry the duck head, lotus root and sweet potato 3. Clean the pot and add some hotpot-oil. Put in some dried chilies and peppers until the fragrance comes out. Then add the Pixian bean paste, ginger and garlic. Put in the main and auxiliary ingredients, thirteen-spices and Sake lees. Stir the food. Season the dish with KNORR Chicken Powder and KNORR Liquid Seasoning. Sprinkle cooked sesames into the stone pot covered with chives.

Page 2

© 2017 Unilever Food Solutions service.unileverfoodsolutions.com

15.05.2017