1. The duck liver was bought in the evening the previous day, brewed several times with water to remove the blood, and then soaked in water. Add 6 slices of ginger, 10 peppercorns, 1 tablespoon of cooking wine, and soak in the refrigerator overnight
2. Take out the duck liver the next day and rinse it twice. If you want to peel it, soak the duck liver in water and tear it so that the liver will not break, and the skin will be easily torn. If you don’t like trouble, go directly into it. step
3. Such torn skin can keep the whole duck liver intact
4. Prepare other ingredients, about 30 peppercorns, about 8 sliced ginger, two scallions rolled up, salt, cooking wine
5. Duck liver cold water into the pot
6. After boiling, skim off the foam
7. Add ingredients
8. Add cooking wine
9. Add a little salt, boil on high heat for about 3 minutes, turn off the heat, soak for about 3 hours, and let it taste.
10. Take out the duck liver, cut into small pieces, and put it into the food processor
11. Mud
12. Then press it into a circle with a mold and put it in the refrigerator
13. Prepare the Huadiao jelly ingredients, pour the isinglass powder into cold boiled water and stir evenly, then mix all the ingredients
14. Put it in a pot and cook on the lowest heat until slightly turned on to turn off the heat
15. Pour the cooked soup into a small bowl, cover it, and refrigerate for 2 hours until it solidifies
16. After the Huadiao jelly is formed, adjust the oyster sauce vinaigrette, mix the oyster sauce vinegar and sugar and stir well
17. Stick two pieces of wonton wrappers with a little water, heat the pan, add a little oil, and fry the wonton wrappers on both sides until they are charred and crispy.
18. Cut the Huadiao Ding Ding
19. Take out the duck liver paste, place it on top of the wonton skin, put it in the flower carving jelly, drizzle in the oyster sauce vinaigrette and serve.
