Duck gizzards, ginger, rock sugar, star anise, grass nuts, cinnamon, dried chili, scallions, old brine, salt, soy sauce, soy sauce, balsamic vinegar, eggs, white sesame seeds.

Practice:

1, the gizzard tear off the yellow-white oil and inner membrane, wash and cut in two, other materials ready;

2, wash the egg, put into cold water and open the medium heat and cook for about 8 minutes, fish out of the soaked in cold water, peel off the egg shell and spare;

3, deal with gizzards into warm water, blanch for a few minutes and then fish out of the surface to wash! blood foam;

4, will be cleaned and poured into the pot gizzards and all the materials, add a small amount of soy sauce, vinegar, salt, soy sauce seasoning;

5, into the shell of the egg, add the right amount of water to cook over high heat for 20 minutes, turn to medium-low heat to cook for 15-20 minutes, turn off the heat and simmer until cool, take out and cut the pieces sprinkled with cooked sesame seeds can be eaten.

Warm tips

1, the gizzard that is duck gizzard, is the duck's stomach capsule, so the inside of the oil and yellowish-white lining must be removed cleanly, you can also use the gizzard instead of;

2, the home, such as the old marinade is best to use each time when the old marinade should be added to the old marinade of a certain amount of spices and seasoning to ensure that the taste of the old marinade; if not, can also be used in the text of the mentioned Various types of ingredients with the production, or the use of supermarkets sold in bottles of marinade;

3, the production of any kind of marinade, it is best to put more than one or two kinds of ingredients together with the marinade, a variety of different ingredients can be absorbed by each other to make the finished product richer in taste, and can save some energy;

4, all meat materials under the brine brine before, be sure to be beforehand in warm water Blanch in the blood wash before brining, so you can guarantee the quality and flavor of brine;

5, gizzards are relatively unflavorable, so the amount of seasoning to be a little bit larger, brining is good not to take out right away, placed in the cool or cool and put in the refrigerator overnight, the next day out of the flavor is better;

6, on the gizzards of brine time, like the more crunchy brining time can be shorten to about 30 minutes, but soak into the flavor of the time to be slightly longer, like more soft and rotten, you can extend the time for about 40-60 minutes, do not be too long, otherwise it is too soft and rotten, taste and appearance is not good.