Duck gizzard and vermicelli casserole

Duck gizzard and vermicelli casserole

Introduction:

"Duck gizzard is the stomach of duck. It is oblate, compact, tough and chewy. It has a long taste and no greasy feeling. It's a favorite delicacy for young and old people. It's not good to make noodles with duck gizzard, duck heart and duck liver!"

Production steps:

Step 1: prepare the ingredients and wash the tomato and green vegetable heart.

Step 2: wash duck viscera and slice.

Step 3: soak the vermicelli in warm water.

Step 4: stir fry duck viscera with ginger.

Step 5: take the casserole, put some water, put down the duck viscera.

Step 6: put 2 pieces of tomato, mushroom, onion, cooking wine, high heat, low heat for 20 minutes.

Step 7: put down the vermicelli and bring to a boil.

Step 8: put down the green vegetables and bring to a boil.

Step 9: add salt, chicken essence, fresh soy sauce, pepper and scallion to taste.

Materials required:

Duck viscera: 180g

Fans: 60g

Tomatoes: right amount

Lentinus edodes: right amount

Green vegetable heart: moderate amount

Oil: right amount

Salt: right amount

Cooking wine: moderate

Ginger: right amount

Scallion: right amount

Chicken essence: appropriate amount

Pepper: right amount

Fresh: moderate

Note: like to eat spicy put some chili oil, taste good.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh