The raw materials include: duck gizzards, salt, cloves, pepper, white sugar 1, monosodium glutamate, rice wine, green onions, ginger, and fragrant grains.

Method:

First cut the duck gizzards open, clean them, and scrape off the old skin.

2. Add water to the pot, bring to a boil, add the duck gizzards, skim off the foam, then take them out and wash them with cold water.

3. Add an appropriate amount of water to the pot, turn on the high heat, add the duck gizzards, green onion knots, ginger slices, and rice wine, and then cook over medium-low heat for about an hour and a half.

4. When the duck gizzards are soft, take them out and cut them into slices with a knife after cooling.

5. After removing impurities from the original soup, add cloves, pepper, salt, sugar, and MSG and continue cooking.

6. After cooking, pour out the soup, let it cool, then pour in the Taicang lees oil and mix well.

7. Soak the cut duck gizzard slices in the marinade, then put it in the refrigerator for about 3 hours. After the taste is absorbed, take it out and put it on a plate, and you can eat it.

Duck gizzards are duck stomachs, also known as duck gizzards. They are oblate in shape, dense in texture, tough and chewy, with long-lasting flavor and no greasy feeling. It is a delicacy that is loved by young and old alike. Duck gizzards contain protein, vitamins, calcium, magnesium, iron, potassium, phosphorus, sodium, selenium and other substances, which can help digestion and enhance spleen and stomach function after consumption.