An Artifact of Noodles/rice Meal! Secret Crispy Duck Liver Sauce with Onion

Name: An Artifact of Noodles/rice Meal! Secret Crispy Duck Liver Sauce with Onion
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: An onion with a big palm onion; 30ml Cooking oil; 500g Duck liver; A tablespoon and a half Soy sauce

by Daliang loves to eat

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I really like to use this sauce to mix noodles, noodles, tofu, to fill steamed buns, burritos, just rice!
My taste is relatively heavy. I ate the scallion oil noodles, but I always feel a little less flavor. The bean sauce dipping dishes are delicious, but the noodles always feel lacking in oiliness, so I tried to match them together! The aroma and taste have doubled! Like the tempeh sauce in the tempeh and dace, it is salty and fragrant. For a richer taste, I added some duck liver to feel the double pleasure of scallion sauce noodles and meat sauce noodles!
If there is no duck liver, you can use other slightly fattened meat instead! It mainly plays a role in increasing the taste

Most importantly, it's super simple to do! Simple and fragrant

Ingredients

An onion with a big palm Onion
30ml Cooking Oil
500g Duck Liver
A tablespoon and a half Soy Sauce

An Artifact of Noodles/rice Meal! Secret Crispy Duck Liver Sauce with Onion

1. After tearing off the dry skin on the surface of the onion, tear off two layers of the inner core (you don't need a whole, just two layers on the surface are enough). Cut the onion into thin filaments (not too thin, or it will lose the taste at all, about 3-5 mm in width)
I forgot to take the shredded picture, just look at this picture and cut it to the corresponding width.

An Artifact of Noodles/rice Meal! Secret Crispy Duck Liver Sauce with Onion recipe

2. After the duck liver is processed (squeeze out the blood vessels and remove the fascia), add green onion and ginger cooking wine to cook (mainly to remove fishy and preserve the taste, so it does not need to be cooked for a long time), let cool and cut into small pieces (about the size of two tempeh )
This step can be omitted if there is pork (pork processing only needs to be boiled and then cut into small pieces)

3. Make the sauce!
Put the amount of oil in the flat (will be able to cover the onion)
Put the onion in the pan in cold oil and fry until slightly yellow, without removing it (you need to bula in time to avoid uneven heat)
Put the duck liver and stir fry together until there is a grainy feel around the duck liver (not fried into a paste...they are large particles, which can be crushed with a shovel)/the meat cut into small particles is also very fragrant (needs Stir-fry to the point where the edges are slightly yellowed)
Add a tablespoon of scallion-mate soy sauce (the amount of sauce and the amount of meat are about 1:1)
Then just stir fry until you can smell the aroma of the sauce, and then it can be out of the pot. Because a lot of oil is used to some extent, it acts as an oil seal. The bean paste is also quite salty, so it can be stored at room temperature. For a long time (I don’t know the specific time because I eat faster, there is no actual sample support)

This sauce really tastes delicious no matter how you eat it

Tips:
Duck liver processing is quite troublesome, if possible, you can use other slightly fattened meat instead

Finally, the onion partner soy sauce seasoning is superb! ! ! !