Salted Duck Liver

Name: Salted Duck Liver
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 750g Duck liver; 5g salt; 20ml Cooking Wine; 10g Minced garlic; 15g Vinegar; 20g Green onion ginger; Some Bay cumin; Some Pepper Star Anise

by Love braised pork

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

In the past, every time we went to Yichu Lotus, we would buy chia sauce duck liver for less than five yuan, the price was not expensive, and it was very fragrant. Although I know that it contains high cholesterol, it is still very fragrant to eat occasionally. This time I went to a large wholesale market to buy a bag of duck livers that are currently sold at home by the sheep’s hair. I asked for only 5 yuan. I quickly bought a bag and decided to try it myself. I forgot to see how heavy the bag is. It’s either one catty or two catties, haha, anyway, it feels much more than the one I bought. I made duck liver for the first time, and I was too lazy to read the recipe. I cooked it in white water, and then added salt when it was almost cooked. Finally, it was soaked in salt water overnight, and the next day I cut it and dipped it in vinegar garlic juice. It's really not worse than the one I bought. I gave my neighbor a taste. He also said that it was done well, and it was not fishy, and that his cat kept walking around. His cat loves duck liver, haha, and cats are also interested. , It seems that it tastes really good.

Ingredients

Salted Duck Liver

1. Soak the duck liver in clean water for two hours, changing the water several times during the period.

2. Then put it in a bowl of boiling water and blanch it for two minutes. Take it out and rinse off the floating powder on the duck liver with hot water.

3. Prepare green onion ginger, pepper, star anise, cumin, bay leaves.

4. Re-boil a pot of boiling water and put the condiments in

5. Add some cooking wine

6. Put the cleaned duck liver in the water after boiling

7. Leave the lid open and cook for ten minutes to remove the fishy odor. During this time, the floating powder is skimmed. After ten minutes, the lid will leak a small gap and cook for 40 minutes.

8. After forty minutes, add salt and cook for five minutes and turn off the heat

9. After allowing it to cool, put it in a glass closed lunch box, pour it in with the soup, and then put the lid in the refrigerator overnight.

10. Take it out and slice it the next day (I like to eat it with thick dipping sauce).

11. Chop some garlic and put it on top, pour vinegar and start eating. (You can also make garlic juice and eat it separately)

Tips:
If you do not have enough saltiness, you can also add some light soy sauce to the garlic juice. The lid is not tightly closed throughout the whole process, which helps to remove the smell of liver.