6 duck gizzards, 30g cilantro, 3 chives, 5g cooking wine, 15g Sichuan peppercorns, 4g garlic, 4 cloves balsamic vinegar, 20g sugar, 10g homemade chopped pepper, 10g Donggu Yipin fresh soy sauce, 2 tablespoons cold duck gizzards. Step 1. Prepare the ingred
Duck gizzards, five or six peppers, 1g ginger, 4g white wine, a quarter spoonful of cornstarch, an appropriate amount of small onions, four or five minced garlic, 3g black bean paste, a spoonful of light soy sauce, half a spoonful of Sichuan pepper powder
200g duck gizzards 200g kidney 150g mushrooms 150g crispy tofu three slices (200g) yam 80g black fungus 70g carrot 70g celery 20g cooking wine 20g cooking oil appropriate amount of red oil hot pot base 80g stock 500g a little salt a little ginger 20g minc
1. The duck gizzards I bought were put in the quick-frozen box. Take them out and soak them in water to defrost them. 2. Bring water to
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