Name: Duck Gizzards Mixed with Coriander Fungus
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 Duck gizzard; 3 pieces parsley; 1 small handful Black Fungus; 3 slices shallot; 1 piece Red chili; 1 piece star anise; 1 stage Cinnamon; 1 tsp pepper; 2 tablespoons White wine; 1 tablespoon Soy sauce; 1 tablespoon Balsamic vinegar; Some oil; 3 slices ginger; 3 slices garlic; Some salt

Duck Gizzards Mixed with Coriander Fungus

by Scarlett WH

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Our cold duck gizzards are made with marinated duck gizzards as the main ingredient, mixed with black fungus, coriander, and minced garlic, extremely fresh, vinegar and sesame oil. The combination of these super nutritious ingredients can be said to be a veritable cold dish for health. It's also a delicious cold dish to cool off the heat in hot weather. Every time a friend visits, there will be such a simple and delicious cold dish on the table. The taste is crispy but has a long aftertaste. I won’t forget the praise from my friends. "

Duck Gizzards Mixed with Coriander Fungus

1. Put cold water, duck gizzards and other aniseed in the pot, and add an appropriate amount of white wine;

2. Add appropriate amount of soy sauce and salt, boil on high heat, cover and turn to low heat and cook for 10 minutes, turn off the heat, and soak for an hour;

3. Put the soaked black fungus in a pot and boil, add some salt for the bottom taste, after blanching, remove and set aside;

4. .The stewed duck gizzards are cut into slices, and other raw materials are ready;

5. Put all the ingredients in a bowl, add appropriate amount of salt and pepper;

6. Add a little light soy sauce, balsamic vinegar and sesame sesame oil, mix well when eating, and then put it on the plate.

7. Serve it.

Tips:
1. Duck gizzards are marinated ahead of time by adding aniseed ingredients. Add a little white wine to help remove the fishy. After marinating, let it soak for an hour to make it more delicious; 2. Black fungus should be blanched in advance. Add some salt to the bottom taste when blanching the water; For spicy flavors, you can use red pepper oil instead of sesame sesame oil for flavoring.