Duck gizzard chilly is a heritage dish that not only tastes delicious, but also has many nutrients. Duck gizzard cold has the effect of tooth protection, low protein, in which the carrot is even more effective in clearing heat and detoxification, and parsley also has the effect of translucent rash. Cold gizzard is a very tasty and appetizing small dishes, like to drink a little wine uncle used to drink is also excellent. So, the production of duck gizzard cold, what are the secrets?

A cold gizzard production method

Practice is also very simple. First of all, you need to prepare the materials, take fresh gizzards 300 grams, then pick 50 grams of parsley, and prepare in advance the right amount of sesame oil, take salt 10g, cut scallions, the right amount of ginger and pickled peppercorns, and the rest of the vinegar, sugar, and cooking wine. His production steps for the first will prepare the gizzard, followed by flour and water scrub, rinse clean next to blanch the clean gizzard; the gizzard will be left for five minutes, so that it is slightly cool. Then the blanched gizzards into the soup pot with onion, ginger, cooking wine and water for 40 minutes, and then fish out into the plate; next will be peeled and minced garlic standby, and then add pickled pepper sauce, soy sauce, vinegar, sugar, sesame oil and stirred into the garlic sauce for 2 minutes; next then wash and cut the cilantro into segments; cilantro and gizzard slices after mixing and stirring; and then the sauce prepared in advance poured into the plate, stirring well, like to Eat spicy can add chili sauce or chili oil mix, and then our food is finished.

Second, the secret of the gizzard

The gizzard is rich in vitamin A, and vitamin A is an important ingredient in the composition of the retina, appropriate to eat the gizzard to supplement vitamin A, in the alleviation of visual fatigue, enhance the level of vision, especially dark vision level of the role of the very obvious. Can provide the body with rich iron, and the gizzard in the iron is easily absorbed in the form of heme iron, eat duck gizzards to supplement iron, in the prevention and correction of iron-deficiency anemia is also very obvious.

But before making the gizzard should be fully cleaned, the gizzard must be processed before making, there will be a layer of yellow film on the surface, must be completely removed, otherwise there will be a fishy flavor. Duck gizzards soaked in water for 20 minutes, until soaked in blood, must be soaked in cold water, otherwise it will affect the taste of the finished dish.