Fried duck gizzards with spicy sauce

Fried duck gizzards with spicy sauce

Introduction:

"It's spicy and refreshing. It's crisp and muscular. It's suitable for drinking and eating."

Production steps:

Step 1: wash the duck gizzards, soak them in water for more than 2 hours in advance, and change the water until the water is clear;

Step 2: along the short side of the duck gizzard, make a deep flower knife with the top knife, and don't cut it off;

Step 3: change direction and slice (as shown in Figure 3)

Step 4: hot pepper cutting roller blade; onion and garlic slice; dry red pepper scrub clean standby;

Step 5: take water in the pan, add a piece of loose ginger, wait for the water to boil, put in the duck gizzard slices, see the meat stretch out, and immediately out of the pot;

Step 6: drain and reserve;

Step 7: start the frying pan, heat the pan to cool the oil and saute the onion, garlic and dry red pepper (I'm afraid it's too spicy, so I put the red pepper at last; if I want to make it more spicy, I should saute it at this step);

Step 8: add duck gizzards and stir fry over high heat for about 2 or 3 minutes;

Step 9: add cooking wine and stir fry evenly;

Step 10: add soy sauce and stir fry evenly;

Step 11: add a few drops of rice vinegar and stir fry evenly;

Step 12: finally, add red pepper and pepper, stir fry evenly; add a little salt to taste, then out of the pot.

Materials required:

Duck gizzards: 6

Onion, ginger and garlic: right amount

Peppers: 1 to 2

Dry red pepper: 5, 6

Cooking wine: 2 teaspoons

Soy sauce: 2 tablespoons

Vinegar: right amount

Salt: right amount

Cooking oil: 2 tablespoons

Note: 1, a tip: if you want to make the dish more spicy, it's not only the amount of pepper, but also the heat. Slowly stir fry the dry red pepper to deep jujube red with a small fire, which will be very hot. If you're afraid of being too hot, you should put the pepper at the end, especially the dry red pepper. Finally, stir fry it, which is slightly spicy, but not too hot. I'm afraid of spicy food, so I put it in the end. 2. Duck gizzards should be blanched quickly. You don't have to wait for the water to boil. Just spread the meat flowers. If the blanching time is too long, duck gizzards will age. 3. In addition to stir fried spices, the whole process is very hot. 4. Don't worry. It's easy to cook duck gizzards after boiling and frying.

Production difficulty: simple

Technology: explosion

Production time: 20 minutes

Taste: medium spicy