Roasted Duck Gizzards with Carrots and Potatoes
by Meng Yue's small stove
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Prepare some materials to be processed
2. Duck gizzards are washed and cut into small pieces
3. Pour in the right amount of cooking wine and salt
4. Mix well with chopsticks and marinate for about 20 minutes.
5. Prepare green onion, ginger and garlic. Peel the potatoes and carrots, cut into small pieces, and soak them in water for later use.
6. Heat up the wok, pour in the right amount of corn oil and saute the shallots, ginger and garlic
7. Pour in the marinated duck gizzards and stir fry
8. Stir fry until the duck gizzards all change color
9. Add dark soy sauce, light soy sauce, and vinegar.
10. Add white sugar.
11. Stir-fry evenly and pour in appropriate amount of water.
12. After the high fire has boiled, turn to low heat and smolder for 15 minutes.
13. Pour in the drained potatoes and carrots and stir-fry well
14. Add salt, black pepper and five-spice powder, stir and stir well.
15. After it is boiled, change to low heat and smolder for about 15 minutes.
16. Drizzle a little sesame oil and then sprinkle some coriander before serving.
