Mother bought two duck gizzards. What should I do? I was robbed as soon as I served the food. My mother made the sour beans herself. They are sour, crisp and delicious. When I often have a bad appetite, I like to chew one or two pickled beans, which feels particularly cool. Mom, fried duck gizzards with pickled beans are of course delicious. Two duck gizzards and a handful of sour beans have actually fried a big plate, which is really enjoyable! The old man opened a can of cold beer, a mouthful of duck gizzard and a mouthful of cold beer. The food was very exciting. The children added an extra bowl of rice than usual and enjoyed themselves. In a short time, a large plate of fried duck gizzards with sour beans was finished.

The first time I fried duck gizzards, I was like everyone else. Duck gizzards are hard to chew, and children despise them. After knowing the skills of making duck gizzards, the fried duck gizzards are crisp and never fail. This time, the child went home on holiday. I cook a dish for my son every three days, and he likes it very much.

Fried duck gizzards with sour beans: 2 duck gizzards, sour beans 1 piece, pickled radish 1 piece, 4 millet peppers, 3 wild peppers, 3 peppers, 2 cloves of garlic, 1 piece of ginger 1 piece, a small amount of sweet potato starch and soy sauce/kloc-0. Specific methods:

The first step is to clean and drain the sour beans, then cut them into sections, soak the radishes, cut them into cubes, and put them on a plate for later use. Then prepare seasoning, wash ginger slices, peel and shred, wash millet and pepper, cut the pedicle, cut the wild pepper, peel and slice garlic.

Step 2: Tear off the oily tendons outside the duck gizzard, scrape off the vegetable oil inside the beef omasum with a knife, then add a little salt to catch it twice, rinse it with tap water, then pour in a little sweet potato starch to catch it, and finally rinse it off.

Step 3: Slice the washed duck gizzard, cut the hairy belly into sections, add a little salt, rice wine, soy sauce and a little sweet potato starch, and stir and marinate for a while. Then put the sour beans in a spicy dry pot and stir-fry them over low heat. The water on the surface of sour beans can be fried and put on a plate for later use. The purpose of this is to make the taste of sour beans more crisp and refreshing.

Step 4: After the cauldron is boiled, add appropriate amount of oil. When the oil temperature is 50% hot, pour in the marinated duck gizzard, stir-fry it quickly until the duck gizzard fades, take it out and drain the oil for later use. Leave a little oil in the pot, bring it to a boil, and add ginger, garlic and pepper to make it fragrant.

Step 5, add the pre-fried sour beans, and pour in 1 tbsp soy sauce and stir well. Finally, add the duck gizzard, sprinkle with a little salt, pour in 1 fried rice wine, stir well, and serve. What I want to explain here is that the salt must be put less, because a small amount of salt will be added when the duck gizzards are preserved, and the sour beans also contain salt.

Stir-fried duck gizzards with spicy and fragrant beans are ready. Tip: Duck gizzards must be washed with salt and sweet potato starch, and then washed. How can I get rid of the fishy smell of duck gizzards? Sliced duck gizzards are marinated with sweet potato starch, and the fried taste is soft and tender.