Cold Duck Gizzards

Cold Duck Gizzards

by Ling Zhe

4.8 (1)
Favorite

Difficulty

Easy

Time

5m

Serving

3

I followed my grandma to learn this dish with my eyes. I saw that grandma washed the duck gizzards, put some green onion, ginger, garlic and salt in the pressure cooker, directly added water to press the whole duck gizzards to taste, take them out and let them cool and slice them. Balsamic vinegar is delicious. I made it myself today, and I made some improvements. The sauce with duck gizzards has a richer flavor. The stew is added with large white pepper to remove the fishy taste. That’s right, this dish posted on the blog today, Duck gizzards in cold sauce.

Ingredients

Cold Duck Gizzards

1. The 3 garlic cloves in the raw materials are peeled and used as a whole without cutting it; a large piece of 12 grams of ginger can be flattened; the shallots are washed and cut into sections for later use

2. Wash the duck gizzards, put the duck gizzards and all the ingredients in the raw materials into a small electric cooker and simmer for 3 hours

3. In the seasoning sauce: peel the garlic and chop it into minced garlic for later use. After peeling the ginger, chop it into minced ginger for later use. Mix all the ingredients in the cold sauce recipe.

Cold Duck Gizzards recipe

4. Take out the stewed duck gizzard slices, add the cold sauce and coriander and mix well.

Cold Duck Gizzards recipe
Cold Duck Gizzards recipe
Cold Duck Gizzards recipe

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