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How to make salted duck gizzards

Brined duck gizzards are made by marinating duck gizzards and then stewing them. They are reddish-brown in color, tender and delicious, and are a delicacy served cold.

Recipe: 1000 grams of duck gizzards, 0.1 grams of sodium nitrite, 20 grams each of chives and ginger, 50 grams of salt, 10 grams of five spices (pepper, star anise, cinnamon, fennel, etc.).

Technology: After initial processing, wash the duck gizzards, mix well with salt, nitrate salt, and five spices, and marinate in cold water for about 8 hours. Put an appropriate amount of water in the pot, add onion knots, ginger slices, rice wine and marinated duck gizzards, add the five spices together, bring to a boil and remove the foam, simmer over low heat for about 1 hour, take it out when the duck gizzards are soft, and make the original soup After filtering, put back the duck gizzards, remove and slice them when eating.