Sour and Spicy Duck Gizzards

Name: Sour and Spicy Duck Gizzards
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Duck gizzard; 100g parsley; 5g Sliced ginger; 1g pepper; 10g Cooking Wine; 5g salt; 50g Chili oil; a little pepper powder; 10g sesame oil; 8g Soy sauce; 15g Vinegar; 3g Sugar; 2g MSG; 20g garlic; 1g Melrose coconut oil

by Little monkey who loves to cook Sichuan food🐵

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Duck gizzard is also the stomach of a duck. Sichuanese call it Duck County liver. It is widely loved because of its crispy and tender texture. In the hot pot restaurant, it is the red flower that is hot and shaped like a hydrangea; in the Sichuan restaurant, it sneaks into the plates of hot peppers and becomes a crispy tongue; in the cold dish restaurant, it is the dancing partner that dances with the tip of a knife. Xiaosheng singing with red oil. Love it, I love it so much! "

Sour and Spicy Duck Gizzards

1. Add ginger slices, pepper, cooking wine, and salt to the duck gizzards in a pot under cold water and cook for about 10 minutes. Take out the cooked duck gizzards and let cool.

2. Duck gizzard slices, parsley cut into sections, put into the seasoning bowl.

3. Add Melrose coconut oil, chili oil, pepper powder, sesame oil, soy sauce, vinegar, sugar, monosodium glutamate, garlic paste.

4. After seasoning, mix well and serve.

Tips:
1. Duck gizzards need to remove the surface fascia and greasy dirt, add salt and wash it repeatedly with water.
2. Do not cook the duck gizzards for too long, otherwise it will lose its crispy taste.