Spicy duck gizzards
Overview
Ducks are full of treasures, from top to bottom: duck heads, duck wings, and duck feet are excellent snacks for drinking; edible from the inside out: duck intestines, duck liver, duck heart, and duck gizzards can be braised, fried, or roasted. Nanjing's famous snack duck blood vermicelli soup is also made with duck meat soup as the base, and is made with duck blood, duck intestines, duck liver and other accessories; and the feathers of the duck body are made into: down jackets, duck down quilts, etc. for humans to keep warm in the winter. Today our focus is on duck gizzards: duck gizzards are a favorite of many people. They can be served as a main cold dish at elegant banquets or banquets, and can also be used as snacks: it is very pleasant to grab a bag and eat it while walking. In addition, there are many ways to cook duck gizzards: roasting, stir-frying, braising, stewing, or roasting. Our young man likes to marinate them first and then slice them into cold dishes. Not long ago, we marinated the gizzards in salt water, and today we changed the taste and made them spicy. Compared with the bland salt water, the spicy flavor is stronger~~~
Tags
Ingredients
Steps
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Prepare the ingredients and wash the duck gizzards with salt
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Add 4 grams of salt and mix well
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After marinating for 4 hours, wash and drain
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Put the seasoning into the pot, then pour in the cooking wine
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Add a little dark soy sauce
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Add 1 small bowl of water and bring to a boil over high heat
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Add duck gizzards and cover over high heat
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After it boils, add some sugar and turn to low heat and continue
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After about 15 minutes, use chopsticks to poke it, but it won’t move
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Sprinkle a little chicken essence and turn off the heat, cover and simmer for a while
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Take it to the plate
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Slice and plate
