Duck Liver 500g

Seasoning

Salt

5g

Scallion

1 stick

Ginger

1 piece

Anise

5pcs

Pepper

40 pcs

Guai Pei

Dried Chili Pepper

1 piece

White Wine

Dried Chili Pei

3pcs

White Wine

Dry Wine

Dried chili peppers

3 pieces

White wine

5 grams

Scented leaves

6 slices

Fennel

1 small handful

Directions for Salt-water Duck Liver

Materials: 500 grams of duck liver, 1 green onion, 1 ginger, 5 grams of yellow wine and 5 grams of salt

Spices: 40 peppercorns, anise 5, cinnamon 1 piece, 6 pieces of spices, a small piece of cumin, dried chili 3

1. duck liver is best to soak for five or six hours to get rid of the blood, duck liver cold water in the pot, and then put some onions and ginger and a high degree of white wine boiled turn to medium-low heat and then cook for five to ten minutes to just cooked out, halfway through the blood should be skimmed non-stop froth

2. adjust the white marinade: pour water in the pot, to be able to Not over the duck liver can be, so the spices and shallots and ginger slices put into the boiling cover and cook for ten minutes on a small fire, then put the yellow wine and salt again after boiling off the fire, the control of the duck liver said to be put into the soak overnight can be eaten when sliced and dipped in vinegar and garlic sauce