How to make the most authentic dry pot spicy duck head? What ingredients are needed?

Soak 1 kilogram of duck head for 4 hours to remove blood and odor, blanch, and lightly fry in 80% hot oil

Put oil in a pot and heat over medium heat until hot, add 100 grams of dried chili peppers , 15 grams of Lameizi chili sauce, 10 grams of Pixian bean paste, 30 grams of fresh green peppercorns, 10 grams of ginger slices, 8 grams of garlic slices, 10 grams of dried shallots, stir-fry until fragrant, then add 2 kilograms of stock; star anise 3 grams, 4 grams of grass fruit, 2 grams of licorice, 2 grams of cloves, 3 grams of thyme, 2 grams of lemongrass, 8 grams of ginger, 5 grams of cinnamon, 3 grams of cumin, 2 grams of bay leaves (on the medicine package), 10 grams of dark soy sauce, 20 grams of light soy sauce (first-grade fresh), 5 grams of oyster sauce, 5 grams of sugar, and 10 grams of rock sugar. Turn to high heat until the whole stewed soup comes to a boil. Turn to low heat for 1 hour. The aroma will overflow. Braised.

Put the filtered juice into a shape, pour 80 grams of spicy five-spice oil (scallions, ginger, coriander, dried onions, bay leaves, aniseed, cinnamon, white pepper, green pepper, boiled pepper and squeeze the oil over low heat) Just sprinkle with coriander and sesame seeds