Cold duck gizzards (sour and spicy flavor)
Ingredients
- Jing Cong 6g
- Balsamic vinegar 20g
- Chives 3 plants
- Zanthoxylum bungeanum 4g
- Homemade chopped pepper 15g
- Sugar 10g
- Light soy sauce 30g
- Cooking wine 15g
- Ginger 8g
- Duck gizzards 6 pieces
Steps
1. The duck gizzards I bought were placed in the quick-frozen box. Take them out and soak them in water to defrost them.
2. Boil the water in the pot, add the duck gizzards, onion, ginger, pepper and cooking wine and bring to a boil over high heat.
3. Turn to medium heat and cook for about ten minutes, then turn off the heat.
4. To determine whether it is cooked, use a chopstick to poke it. If the poke goes in, it means it is cooked.
5. Prepare a basin of cold boiled water. Take the duck gizzards out of the hot pot and put them into the cold boiled water. Let them cool for a while, wash them and drain them out.
6. Cut into thin slices so that the flavor can be absorbed quickly.
7. Chop the garlic into minced garlic.
8. Put minced garlic, chopped chives, and homemade chopped pepper into a container and mix well.
9. Add light soy sauce, balsamic vinegar, and sugar and continue stirring in the container.
10. Put it into the lock box and let the sauce soak the duck gizzards. You can stir it a few times in the middle.
11. When the weather is hot, remember to refrigerate it and it will be ready to eat in about eight hours.
12. It goes well with beer.
13. Finished product picture.
14. Finished product picture. !
Tips
- 1. The recipe of the soup depends on the individualAdjust to taste, increase or decrease appropriately;
- 2. Be sure to soak it in cold boiling water after cooking, so that the duck gizzards will taste very crispy;
- 3. The whole duck gizzards can also be soaked and marinated, but it will take a longer time to fully absorb the flavor.
