One Piece of Private Kitchen [pickled Duck Gizzards]

One Piece of Private Kitchen [pickled Duck Gizzards]

1. Duck gizzards are appropriate, shave off the fascia on the duck gizzards, otherwise it will be hard when fry. The master is like a cow X.

2. After the duck gizzards are cut, put them into a bowl, add appropriate amount of salt to stick with your hands, then add an appropriate amount of Huadiao wine to grasp evenly, cut off the old part of the chives, pickled peppers, pickled pepper water, and ginger slices.

3. Put more oil in the pot and heat it to 40% heat. Small bubbles appear on the sides of the bamboo sticks. Pour the duck gizzards in the oil at a suitable temperature. Use a frying spoon to pull evenly. The duck gizzards change color and turn off the heat, and quickly pick up with a colander.

4. Put the right amount of oil in the pan, pour the pickled peppers and ginger slices and stir-fry on low heat. To remove the dryness of the pickled peppers, add an appropriate amount of water when frying, and the pickled peppers should be dried with steam and fry until the aroma is released. Pour into the duck. Gizzards, leek flowers, pickled pepper water, add appropriate amount of chicken essence, turn to high heat and stir fry evenly, the leek flowers will change color, pour in an appropriate amount of corn starch water, shake the pot and stir evenly, then the pot can be started.

5. Finished picture

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