Build a summer kitchen without cooking fumes -- salted duck liver

Build a summer kitchen without cooking fumes -- salted duck liver

Introduction:

Production steps:

Step 1: Ingredients: duck liver 500g, star anise 3 pieces, cinnamon 1 small root, pepper 4 pieces, ginger 4 pieces, seasoning: salt 1 teaspoon, cooking wine

Step 2: wash the star anise, cinnamon and Zanthoxylum bungeanum, put them into a hot pot and bake until fragrant. Add water.

Step 3: put in the chopped ginger.

Step 4: pour in the cooking wine.

Step 5: pour in the salt, wait for the soup to boil, and then transfer to the casserole.

Step 6: bring the soup to a boil, pour in the duck liver and cover it. When the soup is turned on again, turn off the heat and simmer for about 4 hours. You can slice and eat it.

Materials required:

Duck liver: 500g

Star anise: 3

Cinnamon: 1 small root

Ginger: 4 slices

Zanthoxylum bungeanum: right amount

Moderate amount: salt

Cooking wine: 1 tbsp

Note: * duck liver is a detoxification organ, so wash it with water when you buy it. Put it in a container and soak in water for 3 hours. Change the water four times. If it's hot, keep it fresh in the refrigerator, or it will stink. *Turn off the duck liver immediately after boiling. The duck liver will be tender. If you like the older one, cook it for about 4 minutes. The heat preservation effect of casserole is better. * if you put in garlic and rice vinegar before eating, it tastes good.

Production difficulty: simple

Process: water

Ten minutes: Making

Taste: Original