Cold Duck Gizzards
1.
Wash the duck gizzards
2.
Take one flat and place it on the chopping board. Use a knife to cut half of the duck gizzard horizontally, only to the middle part.
3.
Then use a knife to cut on half of the duck gizzard, which is equivalent to cutting a cross
4.
Cut the cross in both halves and then cut some of the links in the middle. Don't cut them all, just connect here to turn into duck gizzards.
5.
A total of six cuts are required. After all of them are cut, they will be opened like this
6.
Cut all the duck gizzard flowers and place them in a basin
7.
Fill with cold water and soak for 4 hours. In summer, it must be soaked in the refrigerator
8.
Add half of the water in the basin and add the right amount of cooking wine
9.
Boil the duck gizzard flower and blanch it as soon as it meets hot water, the duck gizzard blooms
10.
Take a saucepan, add dark soy sauce, salt, green onions, ginger, bay leaves, aniseed, cooking wine, sugar
11.
Add some water and bring to a boil
12.
Add the blanched duck gizzards and cook for 90 minutes
13.
After cooking, put it in a glass container, cover with plastic wrap and refrigerate overnight. Duck gizzards should be soaked in the soup to make it easier to taste
14.
Take out a part of the duck gizzard the next day
15.
Prepare the appropriate amount of bell peppers of three colors
16.
cut to shreds
17.
Wash coriander and mince, mince garlic
18.
Put the shredded bell pepper on the duck gizzard, and put the minced garlic on the shredded bell pepper
19.
Add some light soy sauce
20.
Add appropriate amount of corn oil to the frying spoon, heat up and add the peppercorns to fry it for a fragrant flavor
21.
Pour it on the minced garlic while it is hot, and grate the peppercorns with a small colander
22.
Stir evenly with chopsticks
23.
Put it on the plate and eat it, how does it look like a flower?
Tips:
When cooking duck gizzards, you must add more salt. Duck gizzards cut into flowers will look good and the other will be easier to taste. Otherwise, there is no salty taste in the cooked duck gizzards. The salty taste I made is just right. Light soy sauce is fine, no need to add salt, if you like spicy food, it will taste better.
