500g of duck gizzard, 20g of ginger, 0/5g of onion/kloc-,0/5g of rose wine/kloc-,0/5g of salt/kloc-,5g of pepper and 3g of monosodium glutamate.

working methods

1. Wash duck gizzards, cut flowers vertically and horizontally, blanch them in a boiling water pot, and then wash them with clear water for later use.

2. Put the duck gizzard into the pot, add about 2000g of water, add the onion, ginger, pepper and salt, and after the fire is boiled, simmer for about 2 hours until the duck gizzard is cooked, then add wine and monosodium glutamate, and continue to stew until it tastes good, then take it out.

3. After the marinade in the pot is cooled, immerse the duck gizzard in salt water. When eating, take out the duck gizzard and slice it to eat.

Gourmet classic

The unique toughness of duck gizzards makes people fully enjoy the bite. The addition of rose oil is more creative, and various spices enrich the taste level, which is very suitable as cold dishes or pre-meal snacks.

Friends who love spicy food can add a small amount of Chili powder to make them more appetizing.