Duck liver to be tender, duck intestines to be crisp, I am specializing in duck blood fan soup cooked duck liver duck intestines duck gizzard distribution, this is very simple very good to do, you may be out of the problem of selecting the material, the duck liver to choose fresh to cook, the time is not easy to be too long to cook to the duck liver floated, and then smothered for two minutes to the pot, you can make a tender and tasty duck liver, duck intestines to choose the raw intestine, do not choose the half-cooked intestines, raw intestines defrosted and cleaned, and then put in the brine hot 20 seconds can be, the time can not be too long, too long duck intestines will become old, bite. There is also what do not know the problem can be in the station to reply to me

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