Stir-fried duck gizzards method 1

Materials

Materials: duck gizzards

Method

1. Duck gizzards Blanch in water and cut into slices; mince garlic, ginger and green onions.

2. Add oil to the pot and sauté the ginger, onion and garlic until fragrant. Add the duck gizzard slices and stir-fry until fragrant. Add light soy sauce, cooking wine and pepper to taste.

Method 2, Jiangnan specialty fried duck gizzards

Ingredients

Three duck gizzards, half a carrot, half a winter bamboo shoot, 1 green pepper, 50 black fungus Gram

Method

1. Heat the oil in a pan and add salt;

2. When the oil temperature reaches 70-80% hot, add duck gizzards Stir-fry;

3. When the duck gizzards change color, add winter bamboo shoots and carrots and stir-fry;

4. After about 1 minute, add black fungus and green pepper and stir-fry together. You can add MSG and start cooking.

Tips

Winter bamboo shoots have a slightly astringent taste. If you don’t handle them, the taste of the dishes will be compromised. So today I will share a little tip. Before cooking the dishes, After boiling the winter bamboo shoots, drain them and set aside. This will make the winter bamboo shoots taste even more delicious.

Method three, fried duck gizzards with green pepper

Ingredients

Duck gizzards, green peppers, rice wine, ginger, salt, garlic, light soy sauce.

Method

1. Wash the green peppers and cut them into small pieces. Mince the garlic and set aside.

2. Wash the duck gizzards and put them into a rice cooker, add rice wine, ginger slices and water and boil for 5 minutes, then cut off the power and simmer for 1 hour.

3. Take out the duck gizzards, wash them and slice them into slices.

4. When the oil in the pot is 8 minutes hot, put the duck gizzards, green peppers and minced garlic into the pot and stir-fry over high heat, then add salt and light soy sauce (just add a little to increase the flavor of the dish) freshness).

5. If you like softer green peppers, fry them for a while and add a little water to avoid burning.

Method 4: Stir-fried duck gizzards with dried tea

Ingredients

6 pieces of dried tea (Caishiji), 250g duck gizzards, 100g garlic sprouts, 5 spicy millets 5g each of root, green onion and ginger, 1 tablespoon each of rice wine and light soy sauce (15ml), 1 teaspoon each of white sugar and salt (5g)

Method

1. Cut dried tea into pieces Thinly slice the garlic sprouts into sections, cut the chili millet into small sections, and cut the green onions and ginger into minced pieces and set aside.

2. Wash the duck gizzards and cut them into thin slices. Put them into a bowl and add rice wine, light soy sauce, white sugar, salt, green onion and minced ginger. Mix well and marinate for 10 minutes.

3. Heat the oil in the wok over high heat, pour in the marinated duck gizzard slices and stir-fry until they change color. Add dried tea, spicy millet and garlic sprouts and stir-fry quickly. Add light soy sauce, Add sugar and salt, stir well and serve.