Sizzling duck gizzards
Overview
How to cook Sizzling duck gizzards at home
Tags
Ingredients
- Beer Appropriate amount
- Chicken Essence Appropriate amount
- Cooking wine Appropriate amount
- Coriander Appropriate amount
- Garlic moss Appropriate amount
- Garlic slices Appropriate amount
- Hot Girl Chili Sauce Appropriate amount
- Light soy sauce Appropriate amount
- Millet and peppercorns Appropriate amount
Steps
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Take an appropriate amount of duck gizzards, cut off the esophageal junction, split it into two parts, shave off the tunica albuginea, split the duck gizzards into two parts, cut it with a cross knife, put it in a bowl and wash it. After washing, use a dry towel to dry the duck gizzards and put them in a bowl. Add appropriate amount of salt and cooking wine to the bowl, mix well and marinate for 15 minutes.
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Add appropriate amount of garlic slices and ginger slices to the blender, then add small red pepper rings, wild peppercorns, millet peppercorns, scallions and coriander. Finally, add Lameizi chili sauce and water, and use a blender to crush into chili juice.
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Heat the pot, remove an appropriate amount of oil, pour in the chili juice, add an appropriate amount of salt, and simmer over low heat. Stir constantly during the cooking process to avoid sticking to the pan, boil out the water, and beat out the chili sauce after it is fragrant.
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Take another bowl, scoop out an appropriate amount of cooked chili sauce and light soy sauce, add an appropriate amount of oyster sauce, chicken essence and beer, stir evenly to form flavored water. Use an appropriate amount of dark soy sauce to flavor the water.
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Heat the iron plate to red, don't turn off the heat, add an appropriate amount of shredded onions and flatten them, then add the duck gizzards. After flattening, add the millet pepper rings and garlic moss, sprinkle the garlic slices and ginger slices, pour in the flavored water, simmer without turning off the heat for 30 seconds and then turn off the heat. After 30 seconds, it's delicious.
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Finished product pictures