Salted Duck Liver
1.
Soak the duck liver in an appropriate amount of water for one night in advance to remove the blood and fishy smell in the duck liver
2.
Remove the duck liver and drain the water to remove the fascia on the duck liver
3.
Put an appropriate amount of water in the pot (the water should be enough to cover the duck liver), then add the duck liver and cook together. When the water temperature rises, the blood foam on the water surface is removed.
4.
After the froth is cleared, add pepper, ginger slices, green onion, cooking wine, salt and soy sauce and cook together. After the water is boiled, turn off the heat and cover.
5.
Let the duck liver soak in water until it cools naturally, soak for another 4-5 hours, remove and drain the slices.
Tips:
1. Soak the duck liver with water in advance to remove the blood and fishy smell in the duck liver, and make the duck liver taste more tender.
2. Put the duck liver in the pot in cold water to remove the blood foam more thoroughly, and also to ensure that the taste of the duck liver is softer. If the duck liver is heated under water, the taste will be hard.
3. When the water is boiled, turn off the heat and cover, and braise the duck liver instead of being cooked, so that the taste of the duck liver is particularly soft and tender.
4. Let the duck liver soak in salt water for several hours to make the duck liver more delicious.
