Salted Duck Liver

Name: Salted Duck Liver
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Duck liver; 2 pcs Tsaoko; 1 Cinnamon; 5 star anise; Several pieces Bay leaf; More than 10grains pepper; 2g clove; 2g Yiren; 1g Licorice; Some salt; Some Green onions; Some Cooking Wine; Some ginger; Some Sugar

by Uncle Tiger

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Salted duck liver tastes delicate, soft and glutinous. It is one of the signature cold dishes of Beijing Quanjude Roast Duck Restaurant, and it is a must-try dish for Beijing gluttons to eat roast duck.
If you think that the salted duck liver is just boiled in salt water, it sounds wrong. It sounds like the method of salted duck liver is very simple. In fact, it is necessary to ensure that the duck liver tastes very tender and tastes delicious but not smelly, but also It’s really a trick to make duck livers taste good. "

Salted Duck Liver

1. Prepare spices: 2 grass fruits, 1 piece of cinnamon, 5 star anise, a few pieces of bay leaves, more than 10 peppercorns, 2g cloves, 2g colic, 1g licorice.

2. Chop some green onions, ginger, and garlic for later use.

3. The fascia on the duck liver must be removed, otherwise it will affect the taste.
After removing the fascia, the duck liver should be soaked in clean water for several hours, and the water should be changed one or two times to remove most of the blood in the duck liver.

4. Add proper amount of water to the pot, just enough to submerge the duck liver, add grass fruit, cinnamon, star anise, clove, columbine, bay leaf, pepper, licorice, cooking wine, salt, sugar, green onion, ginger, bring to a boil, adjust For good taste, turn to low heat and cook for 30 minutes. Turn off the heat and pour into a suitable container to let cool.

5. Add water, cooking wine, salt, green onions, and ginger to the pot. Bring to a boil. Add the duck liver. Start to boil for about 1, 2 minutes. Start to poke the duck liver with chopsticks. It just doesn't see the red color. The duck liver is boiled until it is 70 or 80 mature. Turn off the fire and leave the stove immediately. .

6. Pour the duck liver into the boiled spice soup and soak it for at least 5 or 6 hours. The taste of the duck liver is mainly done by soaking, and the taste will not get in when the time is short.

7. That's it.

Tips:
The amount of pepper and cooking wine should be appropriate, not the more the better, but the effect of removing fishy, a large amount will cover up the umami taste of duck liver.