Duck gizzard, cinnamon, pepper, star anise, ginger, white onion, cooking wine, spicy wine lees, wolfberries.

Practice:

1, the gizzard tear off the surface of the oil and yellow skin, wash with water a few times, rinse thoroughly, other ingredients standby, as shown in the small picture for the spicy wine lees;

2, in the gizzard bulging side, with the DuoLeKe quick knife cut "ten" knife flower, the bottom do not cut, add the amount of wine and pinch the gizzard, the bottom of the knife is not cut. Add an appropriate amount of cooking wine scratch pinch marinade for a while;

3, cinnamon, pepper, star anise, ginger, scallion white into the pot with water to cook out the flavor, into the gizzards processed, boiled to the gizzard color;

4, gizzards boiled color immediately after the fish out, immersed in the salad bowl with ice water until cool;

5, take a clean plastic box, the gizzards, wolfberries Put in, inject half of the gizzard drowned spicy wine lees, cover, refrigerator refrigerated marinade 2 hours to fish edible.

Tips:

1

Duck gizzards can also be used instead of chicken gizzards, but be sure to wash beforehand to hurry up and remove excess surface debris, so as not to have a bad taste;

2, dealing with gizzards, the "ten" knife flower, the bottom of the bottom do not cut off, otherwise the shape will not be "Blossom", please pay attention to operational safety;

3, gizzards are easy to cook, boil time to master, too long to taste too old, not crispy, boiled to be immediately immersed in iced water;

4, I use my own Shanghai-produced "Bao Ding brand of spicy bad brine! in order to avoid staining bacteria.