Salted Duck Liver Comparable to Foie Gras
1.
Prepare materials
2.
Remove excess fat and fascia from the duck liver, and rinse with running water.
3.
Soak in cold water and pour some cooking wine.
4.
Change the water every hour and soak for three to four hours until the surface of the duck liver becomes white and bloodless.
»Adequately soaking the bleeding water is the key to keeping the duck liver from being fishy.
5.
Cut green onion into sections, slice ginger, peel garlic, dry chili and cut into two.
6.
Pour a large pot of cold water, add sliced ginger, chili, cinnamon, star anise, and Chinese pepper.
7.
Bring to a boil on high heat, then turn to low heat and cook for about fifteen minutes to let the spices fully cook out.
8.
Then add garlic and green onions.
9.
Add four or five crystal sugar and salt.
»Here is about 1L of water and a porcelain spoon of salt is placed. The brine should be a bit saltier than the usual soup, so that the duck liver is easy to taste.
10.
Put the soaked duck liver into salt water.
11.
The cooking wine is boiled over high heat, and the froth is skimmed during the process.
12.
Poke with a spoon or chopsticks. It feels that the skin is a bit hard and does not bounce. Turn off the heat and cover the lid to simmer.
13.
When the pot is completely cooled, put the duck liver and salt water in the refrigerator and keep it tightly sealed.
14.
When the pot is completely cooled, put the duck liver and salt water in the refrigerator and keep it tightly sealed.
15.
Slice and eat.
16.
It is delicious even with ordinary duck liver.
Tips:
The above original recipes are published on the public account [Sister Hua Chi], welcome everyone to pay attention~
