Blanch with water to remove floating foam, rinse with clear water, and control drying. When the oil is 80% hot, put the onion, ginger and garlic into the pot and add some orange peel or hawthorn.

condiments

Duck gizzard 750g

condiments

20g of yellow rice wine, 20g of onion, 20g of ginger, 25g of balsam, 25g of salt, 3g of clove, 3g of pepper, 3g of sugar and 0/0g of monosodium glutamate/kloc.

Exercise:

1 Cut open the duck gizzard, clean the dirty things inside and scrape off the old skin.

2 Add water to the pot and bring to a boil. Add the duck gizzard, blanch it, skim off the floating foam, remove it and wash it.

3. Wash the pan, add a proper amount of water, put it on the fire, add duck gizzard, onion, ginger slices and yellow wine, and cook for about 1.5 hours on low and medium fire.

4 when the duck gizzard is tender, take it out, let it cool, and slice it with a knife for use.

After removing impurities from the original soup, add clove, pepper, salt, sugar and monosodium glutamate to cook.

6 After cooling, pour in Taicang waste oil (25g) and mix well.

7. Slice chicken gizzards and soak them in brine.

Put it in the refrigerator for about 3 hours, then take it out and put it on a plate. You can eat it.