2, the main nutrients in the gizzard are carbohydrates, protein, fat, niacin, vitamins and minerals such as calcium and magnesium.
3, fried duck gizzard. Main ingredients: 250 grams of duck gizzard, 150 grams of shrimp. Accessories: 30 grams of peas, starch (fava beans) 10 grams. Seasonings: sesame oil 5 grams, 1 gram of monosodium glutamate, lard (refined) 40 grams, 2 grams of salt, 5 grams of onion juice, 3 grams of ginger juice, 3 grams of cooking wine.
4, practice: duck gizzard split, remove dirt, peel off the skin, and then washed, sliced around the fascia, flat sliced into round slices; tender pea folder into a pot of boiling water blanch, fish out, with cold water to cool for use; will be onion and ginger wine juice, refined salt, monosodium glutamate (MSG), 75 ml broth, water starch into a bowl of gravy; shrimp washed, drained, add egg whites, corn starch, wine, salt, MSG, and stirred to slurry; net pot on high heat, oil sliding pan, put cooked lard, burned to 50 percent hot, first under the shrimp scattered; to be shrimp is jade white, and then under the duck gizzard and tender pea folder stir-fried; depending on the duck gizzard slices from the purple-red to light red and hair cream, immediately poured into the spoon to drain the oil; pot to leave a small amount of oil, all the raw materials back to the pot, splashed into the bowl of gravy, with a spoon side push side turn, so that the gravy wrapped around the raw materials; and then under the 10 grams of cooked lard turn out gloss, drizzled with sesame oil, quickly out of the pot.