Fried Duck Gizzards
by Love the kitchen
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Put an appropriate amount of water in the pot, add a teaspoon of cooking wine, bring to a boil, add the cleaned duck gizzards, blanch for about half a minute, then remove
2. Duck gizzards are dried and cut into slices
3. Put in a bowl, add salt, starch, pepper, oyster sauce, mix well and marinate for 15 minutes
4. Chop Pixian watercress, cut ginger and garlic into cubes, cut green onion into sections diagonally, cut long sharp pepper into hob pieces
5. Pick up the frying pan, add the peppercorns, stir-fry them on a low heat to get a fragrance, and then remove them.
6. Add the marinated Haode duck gizzards, turn to high heat, and fry quickly until the duck gizzards turn color
7. Add a teaspoon of cooking wine, stir-fry quickly, scoop out the duck gizzards, set aside
8. Add the remaining oil in the pot, add ginger, garlic, Pixian watercress, and stir-fry for the red oil
9. Add the hot peppers, turn to high heat, stir fry a few times, then add the duck gizzards cooked in step 7 and stir well
10. Finally, add sugar, light soy sauce, chicken essence, sesame oil, green onion, stir well and serve
Tips:1. Duck gizzards should be cleaned. You can first remove the impurities on the surface of the duck gizzards, scrub with salt, and then rinse with water;
2. Step 1 Do not blanch the duck gizzards for too long. You must boil the water first, and remove the duck gizzards after they are cooked until they change color, so as not to affect the taste for too long
3. When frying duck gizzards, stir fry on high heat, don't fry for too long, so as not to taste bad;
4. Pixian Douban is relatively salty. Duck gizzards have been salted when pickling, so there is no need to add salt when frying. If necessary, add a little salt when frying;
5. Duck gizzards can also be replaced by chicken gizzards. Generally speaking, the taste of chicken gizzards will be more tender.
