Braised Duck Heart with Cold Sauce
1.
After the duck heart was cleaned, the water was changed several times during the one-hour soaking period.
2.
Put the duck heart in boiling water and blanch it for 2 minutes, then remove it and rinse it for later use.
3.
Prepare green onion ginger, pepper star anise, bay leaf cumin.
4.
Take a saucepan and add water to add green onion, ginger and seasoning.
5.
Add appropriate amount of cooking wine.
6.
Add light soy sauce.
7.
Add a small piece of brown sugar.
8.
Add a little oyster sauce.
9.
After boiling, put in the blanched duck heart, open the lid and cook for 10 minutes, then leave a small gap in the lid for another 30 minutes.
10.
After 30 minutes, add some salt and let it marinate for 15 minutes.
11.
After cooling, put the soup together in the refrigerator and keep it in the refrigerator.
12.
Cut the peppers, onions, and cabbage into pieces.
13.
Marinated duck heart slices.
14.
Put the vegetables and duck heart slices in a basin with proper amount of vinegar.
15.
Add some abalone sauce
16.
Add some light soy sauce.
17.
Add the right amount of sugar.
18.
Just stir evenly.
Tips:
Because the abalone juice and light soy sauce are both salty, the duck heart also has a taste, so don't add salt to the cold.