This friend, I just want to say.

The first answer is, don’t read it, it is not authentic. People in the industry will know at a glance that the raw materials are very different.

Article 2: Just don’t watch the advertisements.

Article 3, the answer I give you. Wangfujing Bookstore, you know, the third floor is dedicated to professional cooking books, go check it out when you have time. You will definitely gain something. It is better to teach someone to fish than to teach someone to fish. If you are from out of town, go check out the bookstore, there is no guarantee that you will have it.

Article 4: Cooking duck heads is a matter of opinion. There are a lot of methods. But the core steps cannot be messed up.

A. Select materials. Go to the market to buy some and ask about the breeds of ducks. Which ducks are suitable for old ducks or lean ducks?

What kind of pepper comes from Hanyuan, Sichuan? What are the characteristics? How many varieties of commonly used dried chili peppers are there, and what are their characteristics? You must understand these clearly.

B. Pickled. This is an era where pickling is important, especially for specialty meals. What ingredients should be used to pickle the food? White pepper, rice wine, cooking wine, onion and ginger, oyster sauce, chicken juice, chicken powder, light soy sauce, pepper, aniseed, cinnamon, etc.

C. Blanch. The marinated finished product needs to be blanched, remember to put it in cold water.

D. Stew. The core of stewing is to learn how to make soup. Chicken, duck, pig's trotters, and scallops are indispensable for making soup. Without stock, the dish stands alone.

E. Stir-fried sauce. Basically, they are reprocessed from the finished products around you. Pickled peppers, black bean sauce, beef sauce...

F, making oil. Mixed oils are inseparable from vegetable oil, lard, and chicken fat. These three oils are necessary for Zeng Xiang. Just learn how to make seasoning oil. Mix fried spices, green peppers, parsley and carrots in oil.

G. Fried. Learn to control the oil temperature, 30% no rolling, 50% slight rolling, 70% green smoke. To fry the duck head, heat the oil in a pan until it is 30% to 40% hot. Do not fry it dry. Practice makes perfect.

H. Code plate. The code wheel is an art, and it cannot be sold if it is not beautiful.

Learn more methods, eat more restaurants, do more experiments, and I wish you success.