Taste: Salty flavor technology: salted duck gizzard making material: main ingredient: duck gizzard 300g.
Seasoning: 50 grams of salted duck gizzard features: black and shiny color, compact meat, convenient to carry, fragrant and refreshing, and not greasy to eat. Teach you how to make salted duck gizzards, and how to make salted duck gizzards delicious. 1.
2. Scrape off the inner bark, tear off the outer oil tendon, and then wash and drain;
3. Knead the duck gizzards evenly with salt, then marinate them in a container 1 day and take them out;
4. Thread a string with a rope and hang it in the sun;
5. Generally bask for 3 to 4 days;
6. Take it every evening and crush the duck gizzards one by one with your palm;
7. After drying in the sun until the duck gizzard is dark, it can be hung in a cool and ventilated place to dry in the shade for 3 ~ 4 days.
8. Salted duck gizzards can be processed all year round, but in the first month, February, March, October, November and December of the lunar calendar, the quality preserved in these six months is the best, which can be preserved for more than half a year;
9. If there are many preserved duck gizzards, hang the freshly preserved duck gizzards in a cool place, and don't put them into the jar too early, and then put them into the jar for storage after being completely dried;
10. 1 ~ 2 weeks. If damp is found, take out the suspension, dry it and put it in the cylinder for storage. The method of marinating spiced duck gizzards introduces the cuisine and its effect in detail: a home-cooked recipe for invigorating spleen and appetizing.
Taste: salty technology: braised spiced duck gizzard making material: main ingredient: duck gizzard 600g.
Seasoning: salt 50g, spiced powder 1g, pepper 3g, sugar 10g, and Daqu liquor 5g to teach you how to make spiced duck gizzards. The method of making spiced duck gizzards is delicious. Cut the duck gizzard with a knife, wash it, and shell it.
2. Stir-fry salt and pepper with fire;
3. Duck gizzards are wrapped with 30 grams of salt and pepper, marinated in a jar for 8 hours, and then taken out of the jar;
4. Mix 23 grams of salt and pepper, spiced powder, white sugar and white wine, put them in a jar for 24 hours, and take them out to dry the water vapor;
5. Put the salted duck gizzard into a smoking stove and smoke it with peanut shells for 4 hours;
6. Then take it out and hang it in a sunny and ventilated place, and dry it until it is dry. The method of curing duck gizzards introduces dishes and their functions in detail: home-cooked recipes, indigestion recipes, spleen-invigorating and appetizing recipes and malnutrition recipes.
Taste: Sweet technology: Stewed duck gizzard with tangerine peel. Material: Ingredients: duck gizzard 500g.
Seasoning: dried tangerine peel 10g, Chili sauce 15g, soy sauce 25g, sugar 15g, vinegar 3g, salt 5g, monosodium glutamate 10g, peanut oil 150g, Chili oil 25g and ginger10g. Teach you how to make preserved duck gizzards, and how to make preserved duck gizzards delicious. Wash the duck gizzards and cut them into double-span knives.
2. Shred tangerine peel;
3. Pine ginger and cut into pieces;
4. Grab the duck gizzards with cooking wine and salt and fry them in 80% hot oil.
5. Put the base oil in the pot, add ginger, Chili sauce and dried tangerine peel and stir-fry for fragrance;
6. Cook the cooking wine and soy sauce, add soup, sugar, salt, monosodium glutamate and duck gizzard, and simmer with fire;
7. Collect juice over high fire, add vinegar when cooking, pour in red oil, cool and plate. Tips for making preserved duck gizzards: This product has a frying process, and about 750 grams of peanut oil should be prepared.