Braised Duck Liver

Name: Braised Duck Liver
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Duck liver; 15g Cooking Wine; 3 segments shallot; 3 slices ginger; 2 tablets Bay leaf; 2 pcs star anise; 1 small piece Cinnamon; 2g Fennel; 1 piece Tsaoko; 2 tbsp Soy sauce; 1 tablespoon Sugar; Some salt

by Pointy_Lab

4.9 (1)

Favorite

13

Difficulty

Easy

Time

2h

Serving

2

Because the liver is an important organ for storing nutrients and detoxification in animals, it is rich in nutrients, so duck liver has nutritional and health care functions and is one of the most ideal blood supplements. "

Braised Duck Liver

1. Duck liver is soaked in clean water for more than 1 hour, changing the water several times in between to soak the blood in the duck liver.

2. Soak the duck liver so well, take out the fascia and clean it.

3. Pour water into the pot and put the duck liver in the pot under cold water.

4. Open the lid and cook over high heat until the froth is cooked.

5. Remove, rinse, drain and set aside.

6. Re-start the pot and pour water, add all the spices and seasonings.

7. After the high heat is boiled, turn to low heat and cover and cook for 5 minutes.

8. Then add the duck liver, boil it again, turn to low heat and cook for 15 minutes.

9. After turning off the heat, place the duck liver in a pot at room temperature, continue to soak it in the soup, and refrigerate it overnight to taste. It is great to take out slices or just bite and eat.