Production process
(1) Tear the gizzard of the oil film clean, rinsed and washed, remove the inside of the yellow skin, and put it in boiling water to cook a little. When the gizzard from red to gray-brown when fished out, with cool water to wash the blood foam in a basin, mixed with red currant powder and mix well.
(2) and then add chicken broth, salt, sugar, cooking wine, soy sauce, dashi, gizzard steamed out of the cage, the soup sifted with a fine wicker, and then the gizzard soak, so that it is flavored also prevents air drying.
(3) After the gizzard cooled, put the gizzard into the refrigerator to chill for 5-6 hours. Before eating, cut the gizzards into thin slices.
6 gizzards, a moderate amount of green onions.
1. Wash and blanch the gizzards.
2. Put the gizzards into the pot, add appropriate amount of water, soy sauce, ginger, pepper, thirteen spices, salt, monosodium glutamate.
3. Boil on high heat and turn into a slow fire to continue to cook. About 60 minutes of simmering, put the green onions continue to cook for 10 minutes off the heat and simmer for 10 minutes can be eaten, can be sliced
500 grams of gizzard 500 grams of duck liver
Soy sauce 100 grams of sugar 50 grams of salt 5 grams of green onions 25 grams of ginger 25 grams of wine 50 grams
Making:
1. gizzard cut into two open, rinse the gizzard with water to remove dirt; scrape the yellow skin into coarse salt rubbing rubbing the yellow skin into the salt, and then the gizzard is not a good idea, but it's a great idea. Yellow skin into the coarse salt rubbing greasy wash, remove the bitter liver and coat membrane on the duck liver, bitter bile in addition to all do not break and then wash;
2. pot into the boiling water and then put the gizzard, duck liver blanch a little bit of water and then fish out and wash; pot re-sheng into the 1500 milliliters of water into the blanching gizzard with cooking wine, soy sauce, sugar, salt, green onions, ginger, anise, cinnamon, cloves, with a high flame to boil;
3.
3 Skim off the floating foam and cover the lid and then simmer over a slight fire for about 40 minutes about seven mature rotten; uncover the duck liver into the medium fire until 8 minutes cooked to collect all the juice; drizzled with sesame oil, cooled and then sliced on a plate can be eaten.
Duck gizzards each two green and red pepper
Applications:
Amount ginger two dry chili pepper moderate amount of red oil a little cinnamon a little anise a little peppercorns a little pepper a little spices moderate amount of soya sauce soy sauce moderate amount of salt moderate amount of sugar
Practice:
1 gizzards cleaned and sorted out the gizzard in the water put the ginger, the gizzard blanch a little fish out with water, rinse, flush off the end of the floating
2 pot of water with the ginger, the gizzard is a little more than a few days to the end
2 pot of water and the gizzard is a good idea, but the gizzard is not a good idea. p>2 pot of water with old brine, no old brine tube, soy sauce: soy sauce = 1:1.5 ratio, put salt, star anise, dried chili peppers, cinnamon, coriander, ginger, a little sugar to taste, boil, cook for 5 minutes, and then gizzards into the
3 water over the gizzards of 2-3cm, cover the lid of the pot, high heat boil, turn to medium heat to cook ah cook, and then finally a small fire to collect the juice, and then halogenated gizzards slices
3 water over the gizzards 2-3cm, cover the pot lid, high heat boil, turn to medium heat to cook ah cook, and finally small fire to collect the juice, then halogenated gizzards
4 green pepper red pepper slices, put green pepper red pepper slices in the pot, put the right amount of red oil, slightly fried gizzards will be slightly into the mix can be fried