Old Braised Duck Gizzards

Name: Old Braised Duck Gizzards
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 6 Duck gizzard; a little Chicken noodles; Some Old bittern; 1 piece Cinnamon; 2 cloves star anise; 3 pieces Shallots; 4 slices ginger

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Nanjing, commonly known as the city of ducks, is famous for eating ducks. The whole duck is a treasure. In addition to duck meat, duck gizzards are also loved by many people. It can be a tasteful dish or a small snack to eat while walking. Duck gizzards can be cooked in many ways. They can be braised, stewed, fried, fried, and cooked in soup, which is refreshing and clear.
Duck gizzards: The muscular stomach of ducks has an oblate shape and tight meat; the taste is firm and chewy, and the taste is long and not greasy. It is a delicacy that is loved by all young and old. Duck gizzards are rich in nutrients, containing more carbohydrates and iron, as well as protein, fat, niacin, vitamins, calcium, magnesium and other minerals. Traditional Chinese medicine believes that duck gizzards: strengthen the spleen and stomach, and promote digestion; people with full upper abdomen, indigestion and anemia can eat more appropriately, which is helpful to the body.
My family also loves duck gizzards. My favorite is marinated and sliced to make cold dishes, which are simple but delicious. Usually the stewed duck gizzards are directly salted or fried with salt and pepper, and marinated for at least 4 hours. When the amount is large, they will be marinated overnight and then boiled; this time is different, please use the mother taught me in advance. Method, just marinate for 20 minutes and it will be OK, and the taste is more delicious and purer than the fresh marinade~~~

Ingredients

6 Duck Gizzard
a little Chicken Noodles
Some Old Bittern
1 piece Cinnamon
2 cloves Star Anise
3 pieces Shallots
4 slices Ginger

Old Braised Duck Gizzards

1. Prepare the duck gizzards and stew

2. Pour the old brine into a clean container

3. Then put the washed duck gizzards in, mix up and down with chopsticks and marinate for about 20 minutes

4. Take out the duck gizzards, rinse and drain

5. Put the green onion, ginger, cinnamon, star anise and appropriate amount of water in the pot, and add the duck gizzards after boiling over high heat

6. Cover the fire, boil it again and cook a little cooking wine

7. Turn to low heat and marinate for about 10 minutes, and finally sprinkle some chicken powder to turn off heat

8. Continue to simmer in the pot for half an hour before taking it out

9. Put it on the chopping board and serve on a sliced platter. You can add some spicy oil if you like it. The salty is moderate, pure, crispy and tender. It’s really awesome.

Tips:
1. The salty taste of the old stew just needs to soak for a while.
2. Duck gizzards have a shorter marinating time, which makes it hard to chew if they cook for a long time.
3. There is no old bittern, you can use salt to marinate overnight and then bite again, the taste is also great
4. Duck gizzards are the digestive organs of poultry. It can be scrubbed with salt, vinegar or flour when cleaning, which is easy to clean and can be sterilized.