Bittern Small Platter
1.
The pork belly and pork tongue should be blanched in boiling water. After picking up the pork tongue, use a knife to scrape off the white film on the surface; then marinate it with cooking wine and salt together with duck gizzards and liver.
2.
Turn the light on, put the pork tongue and chicken and duck gizzards in a pot, (the liver should be put later). Add water just after the ingredients, and then add the aniseed: 1 sliced ginger, 1 fennel, 3 pieces of bay leaves, 2 pieces of tangerine peel and 2 pieces of dried Pepper; cinnamon.
3.
Bring to a boil for five or six minutes, skim off the froth, turn to medium heat and continue to cook. When the water is half boiled, add soy sauce, salt and put the chicken and duck liver in, and then cook. When there is about 1/3 of the water left, put it Roll the sugar again to collect the soup.
