3 kg of duck head, Chili powder (2 tablespoons), Zanthoxylum powder (2 tablespoons), Pixian bean paste, star anise, tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, dried pepper (6 pieces), pepper granules (20 pieces), light soy sauce (color selection), light soy sauce (taste selection), and light soy sauce.

Exercise:

1, the oil in the pot is hot;

2. Add dried pepper, pepper, ginger slices and garlic slices, stir-fry to give a fragrance;

3. Add stock, star anise, Amomum tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, light soy sauce, oyster sauce, salt and sugar, and turn to high fire to boil all-halogen soup, and turn to low fire 1 hour, so that the fragrance is overflowing and the brine is precipitated;