Duck gizzards are called Jun liver here. Jun liver can be divided into chicken Jun liver and duck Jun liver. Duck County liver is generally used in stir-fries. Because duck liver is larger than chicken liver, it is very economical to slice or fry the liver into larger pieces.

We have a dish in Sichuan called Hot County Liver, which uses duck liver. It doesn’t need any complicated side dishes, just all kinds of peppers. Hot Gungan can be made into spicy flavor or stir-fried into sour and spicy flavor, depending on your taste preference. I like to make it spicy and sour, so I will tell you how to make this dish.

Hot and sour Jungan.

1. Jungan changed the knife.

The Jun Gan we buy home is whole, so we need to change the knife. There are generally two ways to cut the popular Jun Gan, one is to slice it, and the other is to cut it with a cross knife. If you have good knife skills, you can use a fancy knife. If you are like me, we can just slice it into pieces as quickly as possible.

2. Marinate with code flavor.

Since this dish is stir-fried over high heat, the cooking time is relatively short. So we have to code the taste of Jungan in advance. Soy sauce, light soy sauce, pepper, cooking wine, bean paste, and finally a little corn starch, stir evenly, and marinate for a while.

3. Side dishes.

Cut hot peppers and pickled peppers with diagonal knives, cut pickled ginger into shreds, cut dried chilies into small sections, cut celery and green onions into small sections, and slice old ginger and garlic.

4. Fry.

Pour cooking oil into the pot, the oil temperature is 50% hot, add ginger slices, garlic slices, and peppercorns and sauté until fragrant, then pour in Jungan and stir-fry over high heat. When Jungan changes color, add chili peppers and pickled peppers. , pickled ginger, and dried chili pepper and stir-fry quickly until the flavor is absorbed. Add celery and green onion segments and a little MSG before serving. Continue to stir-fry a few more times and then it is ready to be plated.

In fact, this was my grandfather’s favorite delicacy. On this special day, I miss my grandfather. Making duck gizzards is actually a dish that tests one's skills. The control of heat and cooking, the duck gizzards will become too old to bite, so it must be done just right.

Duck gizzards: Duck gizzards contain protein, vitamins, calcium, iron, potassium and other substances, and the iron content is relatively high. Therefore, it is suitable for patients with anemia. Pregnant women should not eat.

This dish is sour and spicy, and the liver is crisp and tender. It goes well with both wine and rice. It is a must-have delicious dish for the family.