Chinese Food
Marinated duck gizzards
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Cooking ingredients
Cooking Steps
Step1:Wash duck gizzards with salt water. Tear off the yellow film left on the surface. Then put them into the pot with cold wate
Step2:Boil the water for another 23 minutes. Turn off the fire when you see the floating foam in the pan
Step3:Take it out. Wash it with warm wate
Step4:Put the duck gizzard into the clean pot again. Add the dried pepper, onion, ginger, star anise, prickly ash, cumin, cinnamon and Angelica dahuric
Step5:Then add the old, raw, sugar, cooking wine, and the warm water that has not been cooked. I like to eat something soft, so I fill the pot with wate
Step6:Move the pot to the fire. After the fire is boiled, change to the smallest fire core. Stew until the soup is thick. It took me nearly two hours.
Cooking tips:1. When cleaning the duck gizzard, add a little salt to wash it to effectively remove the fishy smell and sterilize it. Remember to tear off the yellow film left on the surface of the duck gizzard. 2. The softness and hardness of boiled duck gizzard depends on your preference. If you like crispy taste, put less water. If you like soft taste, put more water. But at last, you need to thicken the soup to taste. Don't add salt in this way. It's enough to have the taste of old and raw soy sauce. 3. If the cooking time is too short to taste, soak the duck gizzard in the soup overnight, or slice and pour the soup on it. 4. Marinate the duck gizzard. If you can't use it completely, you can pour it into the fresh-keeping box and refrigerate it. The next time you cook it, take out the defroster in advance and use it again. There are skills in making delicious dishes.
