Ingredients: chicken head, chopped green onion, soy sauce, salt, monosodium glutamate, sugar and coriander.

Practice: clean the chicken head for use. Heat the wok with oil, add chopped green onion and saute until fragrant, then add the chicken head and stir-fry until the chicken head is colored with soy sauce. Pour in water, add salt, monosodium glutamate and sugar, cook until it is ripe, and sprinkle with coriander.

Practice of red-cooked chicken head II

Ingredients: chicken head, onion, ginger, aniseed, sugar, soy sauce, beer, pepper.

Practice: clean the head of the chicken. Cut the onion into chopped green onion, slice the ginger and shred the pepper. Heat a little oil in the pan, stir-fry shallots, ginger, aniseed and pepper, stir-fry the chicken head until the water is collected and the oil is produced, add soy sauce, add a teaspoon of sugar, stir-fry, and add beer to boil and collect the juice.

Practice of red-cooked chicken head 3

Ingredients: 2 kg of chicken head, one or two pieces of sugar, ginger, onion, dried pepper, pepper, star anise and garlic cloves.

Preparation: Clean the chicken head. Slice ginger, cut onion into chopped green onion, cut dried pepper into sections, and pat garlic cloves flat.

Practice: Heat the wok with oil, add sugar and start to stir-fry the sugar color. When the sugar turns golden, add the washed chicken head. Stir-fry over medium heat until each chicken head turns beautiful golden yellow, add some hot water to drown the chicken head, then add ginger, onion, dried pepper, pepper, star anise and garlic cloves, and add a spoonful of salt. Stew the chicken head with medium fire, and when the soup becomes less, change the fire to thicken the juice, whichever is not dry.

Reminder: Never put cold water in the head of red-cooked chicken, because the heated meat will suddenly become cold and the skin will shrink, making it difficult to cook and taste.