Ingredients

3kg fresh duck gizzards, 1.5kg pickling salt, appropriate amount of pepper (based on personal preference)

Steps

1. Add pickling salt and an appropriate amount of dried Sichuan peppercorns and stir-fry in a hot pot over medium-low heat until the fragrance of the Sichuan peppercorns comes out. After turning off the heat, let cool and set aside.

2 Put the washed duck gizzards (soaked for half an hour in advance to remove the blood), pat dry with kitchen paper, mix with the cooled pickled peppercorns and salt, one layer of duck gizzards and one layer of salt Good code. Wrap in plastic wrap and refrigerate. Take it out the next morning and marinate for about 20 hours.

3. After taking out the duck gizzards, pat off the surface salt and set aside.

4 String the duck gizzards with cotton thread.

5 Hang outside to dry.

6 Let it dry until semi-dry and store it in the refrigerator.

Tips

When drying outdoors, pay attention to the temperature. It is not suitable if it is above 20℃. The best air-drying effect is semi-dry. The dried duck gizzards are best stored in the refrigerator!