duck gizzard
630g
ingredients
Laolutang
of appropriate amount
salt
of appropriate amount
Braised sparerib
5g
step
1. Take out the duck gizzards and thaw them.
2. Soak in clear water for more than two hours, and change the water several times during this period to make the blood water fully soak out and then wash it.
3. Add a proper amount of salt, mix well by hand and leave it for half an hour.
4. Then continue to rub, grasp, pinch and rub for about three to five minutes, and finally wash with clear water.
5. Put a packet (5g) of braised pork ribs in the old brine soup, and then add a proper amount of salt.
6. Put the duck gizzard cover into the pot cover.
7. Press the key shown in the figure to start marinating.
8. The power will be cut off in about 35 minutes.
9. In about 17 minutes, the buoyancy valve will naturally fall and the cover can be opened.
10. Take it out and eat it, or slice it after cooling (or put it in the refrigerator for about half a day before eating).