Wash the duck gizzard, spread it flat on the plate, and then put it in the refrigerator for a little freezing (freezing is for the convenience of novice kitchen knives, and you can go directly to the next step without freezing). Take it out (if it is too hard to freeze, put it under the tap and rinse the lower surface quickly), cut the duck gizzard from the middle joint and divide it into two independent small pieces.

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After the duck gizzard is turned over, there is a slightly thick chest at the bottom. Remove this thick chest.

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Duck gizzards with fascia removed on three sides can be used to make flower knives. Duck gizzards are bigger and thicker than chicken gizzards, so there is no need to use an oblique knife. Cut parallel knives vertically and evenly from left to right, but not to the bottom. Then turn the duck gizzard 90 degrees and cut it vertically.

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Duck gizzards are thick, and there is another way to cook them quickly with a small flower knife: you can cut the blue-and-white films on both sides of the duck gizzards in half along the middle of the highest protrusion of the duck gizzards, and then turn them over to make the blue-and-white fascia face down.

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After turning over, use a method similar to step 4 to beat half a duck gizzard with a flower knife in turn. There is no special requirement for the direction and order of the flower knives, as long as the flower knives are vertical and the depth is consistent, and don't cut through when cutting to the bottom.

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After turning over, use a method similar to step 4 to beat half a duck gizzard with a flower knife in turn. There is no special requirement for the direction and order of the flower knives, as long as the flower knives are vertical and the depth is consistent, and don't cut through when cutting to the bottom.