raw material
500g of duck gizzard, 20g of ginger, 0/5g of salt/kloc-,3g of monosodium glutamate, 0/5g of onion/kloc-,0/5g of Shaoxing wine/kloc-and 0/5g of pepper/kloc-.
manufacturing process
1. Wash the duck gizzard, brush it with sesame flower knife, blanch it with boiling water, and then wash it with clear water.
2. Put the duck gizzard in the pot, add about 2000g of clean water, add onion, ginger, pepper and salt, boil it with strong fire, simmer it for about 2 hours with low fire until the duck gizzard is cooked, then add Shaoxing wine and monosodium glutamate, and take it out with low fire until it tastes good.
3. After the marinade in the pot is cooled, immerse the duck gizzard in salt water. When eating, take out the duck gizzard and slice it to eat.
trait
Fresh but not greasy, crispy and delicious.
Two: watercress, duck gizzard and sashimi soup.
material
Douban 600g.
Lean meat150g
Raw fish1(300g)
Four fresh duck gizzards.
Dried duck gizzards ...1999 10/9, I bought a duck in a supermarket in Beijing.
2 pieces of dried tangerine peel.
Qingshui ................. 12 Bowl
.................... salt is appropriate.
working methods
1, douban soaked in salt water first. If leeches float, wash them again 1 time.
2, raw fish to internal organs, washed, fried in oil pan until golden on both sides. Put the fish in a gauze bag for use.
3. Degrease the fresh duck gizzards, scrub them with coarse salt and blanch them.
4. soak the dried duck gizzard in hot water for a while and wash it.
5. Soak the dried tangerine peel in water and scrape off the pulp.
6. Wash and blanch lean meat.
7. Boil the clear water, put all the ingredients into the pot, cook with high fire for 15 minutes, then cook with low fire for 1 hour, and season with salt.
Three: salted duck gizzards
Composition:
Composition:
Duck gizzard ............................................................................ 500g.
20 grams of ginger.
Salt15g
Zanthoxylum bungeanum 1g
3 grams of monosodium glutamate.
Onion knot 1... 15g
Jiu Shao 15g
Production method:
1. Wash the duck gizzard, brush it with sesame flower knife, blanch it with boiling water, and then wash it with clear water.
2. Put the duck gizzard in a pot, add about 2000g of clean water, add onion, ginger, pepper and salt, bring to a boil with strong fire, then simmer for about 2 hours until the duck gizzard is cooked, then add Shaoxing wine and monosodium glutamate, and take it out with low fire until it tastes good.
3. After the marinade in the pot is cooled, immerse the duck gizzard in salt water. When eating, take out the duck gizzard and slice it to eat.
note:
Wash duck gizzard inside and outside, wash gizzard endothelium, cook until crisp, and slice evenly.
Four: Buddha jumps over the wall
Composition:
500g of shark's fin, 6 clean duck gizzards, 250g of sea cucumber, pigeon eggs 12, fat-free hen 1 each, 200g of water-soaked mushrooms, 250g of water-soaked pig's trotters, 95g of fat pork, pork tripe 1 each and ginger slices. Cooking scallop125g, Shaoxing wine 2500g, clean winter bamboo shoots 500g, monosodium glutamate10g, fish lip water 250g, crystal sugar 75g, snapper belly125g, superior soy sauce 75g, abalone 1000.
Production method:
1. Remove sand from shark's fin with clear water, scrape it clean, put it on bamboo grates, put it in a boiling water pot, add 30g of onion, 5g of ginger 100g of Shaoxing wine 100g, and cook it for100 minutes, then remove the fishy smell, remove the onion and ginger, when the juice is not used.
2. Cut the fish lips into pieces with a length of 2 cm and a width of 4.5 cm, put them in a boiling water pot, add 30g of onion, Shaoxing wine100g, ginger slices15g, cook for10min to remove the fishy smell, and pick out the onion and ginger.
3. Put the abalone in a steamer, steam it with strong fire, take it out, wash each piece into two pieces, put it on a cross knife, put it in a small pot, add 250g of bone soup and 0/5g of Shaoxing wine/kloc-,steam it in the steamer for 30min, take it out, and drain the steamed juice. Cooked pigeon eggs, shelled.
4. Cut off the heads, necks and feet of chickens and ducks respectively. The pig's trotters are shelled, depilated and washed. Scrape the sheep's elbows clean. Cut the above four ingredients into 12 pieces, blanch them with clean duck gizzards in a boiling water pot, and take out the blood. Wash the pork belly, blanch it with boiling water twice, remove the fishy smell, cut it into 12 pieces, put it in a pot, add 250g of soup, boil it, add 85g of Shaoxing wine, and take it out at once, without using soup and sweat.
5. Wash the sea cucumber and cut it into two pieces. Wash pig's trotters and cut them into 2-inch long sections. Add clean water to 150g clean ham tenderloin, steam in a steamer for 30 minutes, take out the steamed juice, and cut into thin slices with a thickness of about 1cm. Blanch the winter bamboo shoots in a boiling water pot and take them out. Cut each bamboo shoot into four pieces and pat it flat. Put the pot on a strong fire. When the cooked lard is put into the pot and heated to 70%, the pigeon eggs and winter bamboo shoots are put into the pot and fried for about 2 minutes. Then, put the fish in the pot, fry until the hand can be broken, pour in a colander to drain the oil, soak it in clear water, take it out, and cut it into pieces 4.5 cm long and 2.5 cm wide.
6. Leave 50 grams of residual oil in the pot. When it is 70% hot, stir-fry 35g of onion and 45g of ginger slices in a pot, add chicken and duck, elbow of sheep, tip of pig's trotters, duck gizzard and pork belly a few times, and add 75g of soy sauce, 0/0g of monosodium glutamate/kloc-,75g of rock sugar and 265433 of Shaoxing wine.
7. Wash a Shaoxing jar, add 500 grams of clean water, heat it with low fire, empty the water in the jar, and put a small bamboo grate at the bottom of the jar. Add cooked chicken, duck, sheep, elbow, pig's trotters, duck gizzard, pork belly, mushroom and bamboo shoots, then add shark's fin, ham slices and scallops. After loading, put the jar on the charcoal stove, simmer for 2 hours, then open the lid, quickly put the sea cucumber, tendon, fish lips and high belly into the jar, immediately seal the jar mouth, simmer for another hour and take it out. When serving, pour the jar-mouth cabbage into a big basin, open the gauze bag and put the pigeon eggs on it. At the same time, keep up with a dish of hemp fiber radish, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, a dish of spicy mustard, silver coils and sesame seeds.
note:
1. Soak scallops: Wash scallops, put them in a bowl, add a little broth, onion and ginger, and steam them in a steamer.
2. Flower mushrooms: mushrooms produced in late spring and early spring, with chrysanthemum patterns on the surface.
3. Finally, when all kinds of raw materials enter the altar, they must be simmered slowly and not impatient, otherwise the effect will not be achieved.