Braised duck liver with bamboo shoots

Roast duck liver with winter bamboo shoots

Raw materials for duck liver with winter bamboo shoots:

Duck liver 400g; winter bamboo shoot 25g; winter mushroom 25g; scallion 1 root; ginger 1 small piece; garlic 8 petals; appropriate amount of large ingredients; appropriate amount of starch

Ingredients for duck liver with winter bamboo shoots:

30 g edible oil, 1 tsp sesame oil (3 G), 3 tsp soy sauce (9 g), 2 tsp soup (6 g), 3 tsp cooking wine (9 g), 1 tsp refined salt (3 G), 1 / 2 tsp monosodium glutamate (1.5 g)

Processing steps of duck liver with winter bamboo shoots:

1. Remove the part of duck liver close to the gall, wash it and cut it into thin slices, put it in boiling water, cool it with cold water, and stack it neatly on the plate; wash mushrooms and cut bamboo shoots into slices; cut scallions into sections; slice ginger and garlic; 2;

2. Pour the oil into the pot, heat it, add the ingredients, green onion, ginger and garlic, fry the flavor, add cooking wine, soy sauce and broth, bring to a boil, remove the ingredients, add duck liver, winter bamboo shoots and winter mushroom, add monosodium glutamate and salt, thicken with starch, and pour in sesame oil.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

The characteristics of duck liver with winter bamboo shoots are as follows

The color is golden red, mellow and palatable.

To make winter bamboo shoots and roast duck liver, it is necessary to pay attention to:

Don't blanch duck liver for too long, so as not to affect the taste of duck liver.

Braised duck liver with bamboo shoots

Duck liver with bamboo shoots is a salty food. The main production materials are duck liver, winter bamboo shoots, green onions and so on.

Material Science:

Duck liver 400g, bamboo shoots 25g, mushroom 25g, scallion 1, ginger 1, garlic 8, large amount of starch

Seasoning:

30g edible oil, 1 tsp sesame oil, 3 tsp soy sauce, 2 tsp soup, 3 tsp cooking wine, 3 tsp refined salt, 1 tsp monosodium glutamate, 0.5 TSP

Method:

1. Remove the part of duck liver close to the gall, wash it, cut it into thin slices, put it in boiling water, cool it with cold water, and stack it neatly on the plate;

2. Wash mushrooms and cut bamboo shoots into slices;

3. Scallion segments;

4. Slice ginger and garlic;

5. Pour the oil into the pot, heat it, put in the ingredients, green onion, ginger and garlic, fry the flavor, add cooking wine, soy sauce and broth, bring to a boil, take out the ingredients, put in duck liver, winter bamboo shoots and winter mushroom, put in monosodium glutamate and salt, thicken with starch, and pour in sesame oil.

characteristic:

The color is golden red, mellow and palatable.

Chef one touch:

Don't soak duck liver in water for too long, so as not to affect the taste of duck liver.

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