How to make braised duck gizzards with a detailed introduction to the cuisine and its effects: home-cooked recipes, indigestion recipes, spleen-boosting and appetizing recipes, malnutrition recipes

Taste: braised braised duck gizzards, craftsmanship: ingredients for braised braised duck gizzards : Ingredients: 750 grams of duck gizzard

Seasoning: 25 grams of salt, 3 grams of cloves, 3 grams of pepper, 10 grams of white sugar, 3 grams of MSG, 20 grams of rice wine, 20 grams of green onions, 20 grams of ginger, Features of 25 grams of Xiang Zao Duck Gizzard: The meat is crisp and tender, the taste is salty and fresh, and the aroma is rich. Teach you how to make duck gizzards, and how to make duck gizzards delicious. 1. Cut the duck gizzards open, remove the internal dirt, and scrape off the old skin;

2. Add water to the pot and bring to a boil. Add the duck gizzards and blanch them, skim off the foam, take them out and wash them;

3. Wash the pot, add an appropriate amount of water, put it on a high fire, add the duck gizzards, onion knots, ginger slices, and rice wine , cook over medium-low heat for about 1.5 hours;

4. Remove the duck gizzards when they are soft and soft, cool and slice into slices with a knife for later use;

5. After removing impurities from the original soup, add cloves, pepper, Boil salt, sugar and MSG;

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

7. Put the cut gizzard slices into the glutinous rice flour. Dip;

8. Put it in the refrigerator for about 3 hours, take it out and put it on a plate, and it is ready to eat. How to make braised duck gizzard liver with detailed introduction to the cuisine and its effects: Sichuan blood-tonifying recipes, anti-aging recipes, beauty recipes, spleen-boosting and appetizing recipes, anemia recipes

Taste: salty and sweet Process: Braised duck gizzard liver Ingredients: Main Ingredients: 500 grams of duck gizzards, 500 grams of duck liver

Seasoning: 100 grams of soy sauce, 50 grams of white sugar, 5 grams of salt, 25 grams of green onions, 25 grams of ginger, 50 grams of cooking wine, 100 grams of coarse salt, 10 grams of star anise, 10 grams of cinnamon, 15 grams of cloves, and 25 grams of sesame oil. Features of braised duck gizzard liver: Brown gizzard liver paste, fresh and soft, salty and sweet. Teach you how to make braised duck gizzard liver. How to make braised duck gizzard liver to make it delicious. 1. Cut the duck gizzard into two parts and rinse away the dirt inside the gizzard with water;

2. Use a sharp knife to scrape off the yellow skin. Add coarse salt, rub it to remove greasiness and wash it. Remove the bitter liver and coating on the duck liver. Remove all the gall without breaking it and then wash it;

3. Put water in the pot and bring to a boil. Pour the duck gizzards and duck liver into water, then remove and wash;

4. Pour 1500 ml of water into the pot, add the boiled duck gizzards, add cooking wine, soy sauce, white sugar, refined salt, and green onions. , ginger, star anise, cinnamon, and cloves, bring to a boil over high heat;

5. Skim off the foam, cover, and simmer over low heat for about 40 minutes, until they are tender;

6. Uncover and put the duck liver in, cook over medium heat until cooked for 8 minutes and all the juice is gone;

7. Drizzle with sesame oil, let cool, slice into plates and serve. Tips for making braised duck gizzards and liver: When serving on the plate, place the duck livers on the bottom layer and the duck gizzards on the surface.