1, brine duck gizzard. Duck gizzard cut into two open, water to wash away the gizzard dirt; with a sharp knife to scrape off the yellow skin into the coarse salt rub to remove greasy wash, remove the bitter liver and coat membrane on the duck liver, bitter gall bladder in addition to all do not break and then washed; pot of water into the boiling duck gizzard, duck liver blanch a little bit of water and then fished out and washed; pot of water re-sheng into 1500 ml of water into the blanching gizzard with cooking wine, soy sauce, sugar, salt, green onions, ginger, star anise, gui pi, Cloves, cook with high heat; skim off the floating foam and cover the lid and then simmer over low heat for about 40 minutes about seven ripe rotten; uncovered duck liver into the medium heat until 8 minutes after cooked juice; drizzled with sesame oil, cooled, sliced and served on a plate can be eaten.

2, duck gizzard soup. Duck liver, duck gizzard washed, cut into pieces; duck intestines, winter vegetables were washed, cut into sections; casserole with duck skeleton soup, high heat to boil, put ginger, scallion; high heat to boil, change to a small fire pot for 30 minutes, into the duck liver, duck gizzard, duck intestines, sections; boiled into the cooking wine, pepper, salt to seasoning can be.

3, garlic duck gizzard. Duck gizzard tendons, membrane, into the addition of cooking wine, onion and ginger in the boiling water for 30 minutes, fish out and let cool after slicing; garlic moss washed and cut into pieces; start a frying pan, put the dry chili garlic sauce sautéed, under the moss stir-frying and then poured into the sliced gizzard, add salt, chicken seasoning and stir-fry can be.