condiments
Duck liver 400g
Attachment 2 Amomum tsaoko
Cinnamon 1 tablet
Octagonal 5
A few fragrant leaves
/kloc-Zanthoxylum bungeanum over 0/0.
Lavender 2g
Coix seed 2g
Licorice 1 g
Proper amount of salt
Proper amount of onion
Proper cooking wine
Ginger amount
Proper amount of sugar
sweet taste
Pot craft
A few hours is time-consuming.
Ordinary difficulty
Steps of salted duck liver
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1
Preparation of spices: 2 Amomum Tsaoko, cinnamon 1 tablet, 5 Illicium verum, several fragrant leaves, more than 0/0 slices of pepper/kloc-0, 2g of clove, 2g of coix seed and 0g of licorice 1 gram.
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2
Cut some onions, ginger and garlic for later use.
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three
The fascia on duck liver must be removed, otherwise it will affect the taste.
After removing fascia, duck liver was soaked in clear water for several hours, and the water was changed 1 and twice, which could remove most of the blood in duck liver.
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four
Add a proper amount of water to the pot, just enough to drown the duck liver. Add Amomum Tsaoko, Cinnamomum cassia, Illicium verum, Clove, Coicis Semen, Fragrant Leaves, Zanthoxylum bungeanum, Glycyrrhrizae Radix, cooking wine, salt, sugar, onion and ginger, boil over high fire, adjust the taste, simmer for 30 minutes, turn off the fire and pour into a suitable container for cooling.
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five
Add water, cooking wine, salt, onion and ginger to the pot, bring to a boil with high fire, add duck liver, and poke the duck liver with chopsticks for about 1 or 2 minutes, but it just doesn't turn red. When the duck liver is cooked to 70-80% maturity, turn off the fire and leave the kitchen immediately.
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six
Pour duck liver into the cooked spice soup and soak for at least 5 or 6 hours. Duck liver is mainly soaked, and the taste can't get in for a short time.
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seven
That's good.
skill
Zanthoxylum bungeanum and cooking wine should be used in moderation, not as much as possible, but to remove fishy smell. Too much will mask the umami taste of duck liver.