Salted duck gizzard

Method of salted duck gizzard:

Raw materials for salted duck gizzard

500g duck gizzard, 20g ginger, 15g salt, 3G monosodium glutamate, 15g scallion, 15g Shaojiu and 1g Zanthoxylum.

The processing steps of salted duck gizzard are as follows

1. Wash the duck gizzard, put it into a pot of boiling water, then wash it with clean water.

2. Put the duck gizzard into the pot, add about 2000 grams of water, add green onion, ginger, pepper and salt, boil over high heat, and simmer for about 2 hours until the duck gizzard is well cooked, then add Shaojiu and monosodium glutamate, and continue to simmer over low heat until it tastes good.

3. Soak duck gizzard in brine after the brine in the pot is cooled. When eating, take out the duck gizzard and slice it into plates.

The characteristics of salted duck gizzard are as follows

It's fresh and delicious.

Salted duck gizzard

Salted duck gizzard is a famous traditional dish in Shanghai. Duck gizzard is the stomach of duck. It is oblate, compact, tough and chewy. It has a long taste and no greasy feeling. It is a favorite delicacy for all ages.

essential information

Dish name

Salted duck gizzard

Cuisine

Shanghai Cuisine

characteristic

It is fresh without greasy, crisp and delicious

Raw materials

500g duck gizzard, 20g ginger, 15g salt, 3G monosodium glutamate, 15g scallion, 15g Shaojiu and 1g Zanthoxylum

Production process

1. Wash the duck gizzard, put it into a pot of boiling water, then wash it with clean water.

2. Put the duck gizzard into the pot, add about 2000 grams of water, add green onion, ginger, pepper and salt, boil over high heat, and simmer for about 2 hours until the duck gizzard is well cooked, then add Shaojiu and monosodium glutamate, and continue to simmer over low heat until it tastes good.

3. Soak duck gizzard in brine after the brine in the pot is cooled. When eating, take out the duck gizzard and slice it into plates.

Another way

Ingredients: 400g chicken and duck gizzard.

Seasoning: 25g green onion and ginger, 3 tbsp yellow rice wine, half tbsp prickly ash, 20g fennel, 20g caokuo and 20g licorice, 3 tbsp fine salt.

Methods: 1. Mix chicken and duck gizzards with 2 tbsp of fine salt and Chinese prickly ash, marinate them overnight, put them in a boiling water pot and cook them thoroughly. Remove and wash the blood stains.

2. Wrap Zanthoxylum bungeanum, fennel, Fructus Tsao and licorice in gauze, put them into a pot with 2000 grams of water, add onion and ginger, cover them and cook for 30 minutes to make them fragrant. Then remove onion and ginger, add chicken and duck gizzard, 1 tbsp salt, boil them over high heat, then simmer them over low heat for 45 minutes. Then take them out, cut them into thin slices, put them on a plate and pour some marinade.

Features: fragrant, soft and tasty, refreshing and not greasy.

The key points are as follows: 1.

2. If it's not urgent, it's better to soak it in the original juice to keep its proper water content.

Nutritional value the main nutritional components of duck gizzard are carbohydrate, protein, fat, niacin, vitamin C, vitamin E, calcium, magnesium, iron, potassium, phosphorus, sodium, selenium and other minerals. Duck gizzard is rich in iron, women can eat more appropriately. Traditional Chinese medicine believes that duck gizzard is sweet, salty and smooth in nature, and has the effect of strengthening the stomach.

Suitable for people

It can be eaten by ordinary people. Anemia patients are especially suitable for eating. If you are full and indigestive, you can eat more duck gizzards. Especially for patients with stomach diseases, eating duck gizzard can help promote digestion and enhance the function of spleen and stomach.

Food suggestion

Each time about 80 grams, a time to eat not too much, otherwise it is not easy to digest. When cleaning the fresh duck gizzard, peel off the yellow skin on the inner wall.

Avoid cannibalism

Not for pregnant women

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