Braised Duck Gizzards

Name: Braised Duck Gizzards
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Duck gizzard; 20g Green onion ginger garlic; 2g Pepper Star Anise; 1g Bay cumin; 10g Soy sauce; Some boiling water; 10g Sugar; 40g Cooking Wine; 6g salt

by Love braised pork

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

To be honest, if it weren’t for serving food to record my own food, I really don’t know if I made duck gizzards last summer or last summer. Meat, save the old people who say that I eat too much meat, but I don’t actually feel a lot of it. My family also eats a lot of vegetables. I learned this duck gizzard flower from a friend. He has a relative who sells duck gizzards. I have eaten duck gizzards from his relatives at his house and I was curious about how to cut this. So he taught me that it is easy, but Cut it well and look good, and it's easier to taste, so I will teach you again.

Ingredients

Braised Duck Gizzards

1. Duck gizzards are cleaned and dried to control moisture

2. Take one and cut one side of the duck gizzard horizontally.

3. Cut it vertically

4. Be careful not to cut off the top

5. Just cut both sides.

6. After all the duck gizzards are cut, put them in cold water and heat them, and pour some cooking wine in the water.

7. After the water is boiled, skim off the floating powder, boil for two minutes to drain the water, and then use warm water to wash away the impurities on the duck gizzards

8. Take the inner pot of the electric pressure cooker and add the pepper and star anise cumin leaves

9. Then add green onion, ginger and garlic

10. Add some light soy sauce and dark soy sauce

11. Add a tablespoon of sugar

12. Add some cooking wine

13. Add a little more salt

14. Finally add some boiling water

15. Put the blanched and washed duck gizzard flowers in and shake to make the duck gizzards stained with the color of soy sauce. Cover the lid and keep the pressure at your choice for 30 minutes.

Tips:
The soup of braised duck gizzards is better if you continue to soak the duck gizzards overnight. When you eat it, you can eat it directly with garlic juice or eat it cold.