Spicy Duck Gizzard with chrysanthemum

Spicy Duck Gizzard with chrysanthemum

Introduction:

"I think the most difficult thing for people who like to eat duck gizzard is its crisp taste, but if it is not handled properly, it is easy to have a smell of mutton. If it is cut into chrysanthemum shape, it is easier to absorb the soup and the taste is stronger."

Production steps:

Step 1: wash the duck gizzard, remove the edges and corners, and remove the internal white film.

Step 2: saw into chrysanthemum shape.

Step 3: marinate with wine, white pepper and salt for half an hour.

Step 4: blanch in boiling water and take out.

Step 5: re boil a pot of water, add spices and pepper, salt, add duck gizzard, cook and remove.

Step 6: cool with cold water.

Step 7: cut the garlic seedling and green pepper into circles, and chop the garlic into minced garlic.

Step 8: drain the duck gizzard, add salt, soy sauce, vinegar, red oil, sugar, green pepper ring, garlic seedling ring and minced garlic.

Step 9: put into a bowl and sprinkle with sesame seeds.

Materials required:

Duck gizzard: 300g

Green pepper: 2

Garlic sprouts: 1

Garlic: 2 cloves

Salt: right amount

Red oil: 20ml

Soy sauce: 8ml

Vinegar: 5ml

Sugar: 3 G

Spices: moderate

Sesame: right amount

Cooking wine: moderate

White pepper: right amount

Zanthoxylum bungeanum: right amount

Precautions: 1. Duck gizzard has a strong flavor. Marinating it first and then cooking it twice can effectively remove the smell of mutton. 2. The ingredients can also be celery or scallion. 3. It is necessary to add more salt to boil duck gizzard, which is difficult to taste.

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: spicy