Nanchang Style Spicy Crispy Duck Gizzards
by Rice sprouts
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Duck gizzard slices, add a little salt, cooking wine, pepper, spicy fresh, ginger powder, cornstarch and marinate for 20 minutes;
2. Cut the garlic moss and chili well and set aside;
3. Heat the oil, pour the duck gizzards and stir fry;
4. Stir-fry until the duck gizzards are discolored, pour in soy sauce, add water, just over the amount of duck gizzards, cook for 2 minutes until the water is dry (if you like the harder taste, you don't need to cook it);
5. Boil until the juice thickens out of the pot and set aside;
6. Wash the wok, pour a little oil, add garlic moss and chili, and fry it for a fragrance;
7. Pour in the roasted duck gizzards, add a little salt (about 1/4 teaspoon) and chicken essence, and fry until the garlic moss is broken.
Tips:1. Because the duck gizzards are added with cornstarch, the water is easily absorbed when they are fried, so add water at the right time to prevent the pan from getting stuck;
2. The garlic moss should not be over-fried, otherwise the aroma will be greatly reduced and the appearance will not be good;
3. Add salt twice for this dish, when the duck gizzards are marinated and when they are mixed and stir-fried, so be sure to control the amount, otherwise it will be very salty;
4. This kind of fast-fried vegetables must be fried quickly before they are fragrant!
