Name: Delicious First Try --- Xiangzui "goose" Liver
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Duck liver; 2 tablets dumpling skin; Some ginger; Some very light blue; Some star anise; Some Wolfberry; Some pepper; Some Bay leaf; Some Lee Kum Kee Tiancheng has a delicious flavor; Some Lee Kum Kee Steamed Fish Soy Sauce; 30ml Huadiao Wine; 8ml Sorghum; 40ml Shimizu; 5g Fish film; 15g Lee Kum Kee Old Chong Oyster Sauce; 45ml Boring Vinegar; 5g Caster sugar

Delicious First Try --- Xiangzui "goose" Liver

1. First do the braised duck liver: wash the duck liver and rinse it under the tap with small water for 10 minutes to remove the blood.

Delicious First Try --- Xiangzui "goose" Liver recipe

2. Prepare scallion ginger water overnight.

3. Soak the duck liver for 2 hours.

4. Carefully remove all the fascia from the soaked duck liver.

5. Prepare 2 slices of ginger, 2 scallions, 2 slices of bay leaves, half an star anise, 5 medlars, and a few peppers, and wrap them with gauze.

6. Add an appropriate amount of water to the small pot, add the spice bag, and adjust the appropriate amount of Tiancheng to taste fresh.

7. Add an appropriate amount of steamed fish soy sauce.

8. Cover with a lid and bring to a boil. Turn to low heat and cook for 10 minutes.

9. Process the duck liver while boiling the brine. Add appropriate amount of water, 2 slices of ginger and 2 scallions to the pot, and then add the duck liver with the fascia removed.

10. Bring to a boil and turn to medium heat and cook for about 3 minutes, then remove the duck liver and rinse off the foam on it with warm water.

11. Put the duck liver into the cooked soup.

12. Cover the lid, turn off the heat immediately after boiling, and let the duck liver simmer in until cool.

13. Make Huadiao Gel: Prepare the ingredients for Huadiao Gel. (30ml Huadiao Wine, 8ml Kaoliang Wine, 40ml Water, 5g Fish Film)

14. Pour clear water into a small pot, add fish film to soften it, mix well with Huadiao wine and sorghum wine, and boil on low heat.

15. Pour into a container, cool down, and refrigerate until solidified.

16. Preparation and seasoning: Take out the cooled duck liver and cut into small pieces, and put it in a cooking cup.

17. Stir into duck liver paste.

18. Press molding with a mold that can be used at home. (I use a biscuit mold. Before using, apply a thin layer of oil on the inside of the mold to facilitate demoulding)

19. Mix the seasoning of the balsamic vinaigrette. (Lee Kum Kee Old Village Oyster Sauce 15g, Boring Vinegar 45ml, Fine Sugar 5g)

20. The two dumpling skins are fried in a pan until golden on both sides. Place them on the bottom of the plate. Put the shaped duck liver on top, and put the Huadiao jelly cut into random pieces on the top.

21. Just drizzle with oyster sauce vinaigrette.

Tips:
Poetry heart phrase:

1: Cook the duck liver with cold water, so that the taste of the cooked duck liver is delicate. If you wait for the water to boil and then add the duck liver, the duck liver will shrink immediately and become astringent and tight.

2: Put the blanched duck liver into the brine broth and boil it, don't keep cooking it. Then simmer until cool, let the duck liver taste. (The duck liver at this time is also the braised duck liver, which can be taken out and sliced and eaten with your favorite seasoning)