500g duck liver.

Ginger slices 25g

25 grams of onion

Zanthoxylum bungeanum 1 teaspoon (5ml)

Cooking wine 1 tablespoon (15ml)

Salt 1 teaspoon (5ml)

2 teaspoons of June fresh organic soy sauce (10ml)

Soak duck liver in proper amount of water for one night in advance to remove the fishy smell in duck liver.

Take out the duck liver, drain the water and remove the fascia on the duck liver.

Put a proper amount of water in the pot (water should not be over duck liver), then add duck liver and cook together. After the water temperature rises, skim off the blood foam on the water surface.

After skimming the froth, add pepper, ginger slices, onion segments, cooking wine, salt and soy sauce and cook together. When the water boils, turn off the fire and cover it.

Soak duck liver in water until it cools naturally, then soak it for 4-5 hours, take it out, drain it and slice it.

skill

1. Soak duck liver with clear water in advance to remove the fishy smell in duck liver and make it more tender.

2. Boiling duck liver with cold water is to remove blood foam more thoroughly, and at the same time, it also ensures that the taste of duck liver is softer. As soon as boiling water is boiled, the duck liver shrinks and tastes hard.

3. After the water is boiled, turn off the fire and cover it. Duck liver is not cooked, so the taste of duck liver is particularly soft and tender.

4. Let the duck liver soak in salt water for several hours, in order to make the duck liver more tasty.