Spicy Braised Duck Liver with Mountain Pepper
by Yue Er loves toss
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Thousand sheets washed and cut into strips, knotted and set aside
2. Thousand sheets washed and cut into strips, knotted and set aside
3. Clean the duck liver and duck feet, soak in cold water for one hour in advance, remove and drain for later use
4. Clean the duck liver and duck feet, soak in cold water for one hour in advance, remove and drain for later use
5. Wash all the spices and soak in the already added cold water to add more flavor.
6. Wash all the spices and soak in the already added cold water to add more flavor.
7. Boil water in the pot, add the cut ginger slices, cooking wine, add duck feet and cook until no froth is removed, rinse with warm water and set aside
8. Boil water in the pot, add the cut ginger slices, cooking wine, add duck feet and cook until no froth is removed, rinse with warm water and set aside
9. After removing the duck claws, add the duck liver, cook until there is no foam, then remove it, rinse with warm water and set aside
10. After removing the duck claws, add the duck liver, cook until there is no foam, then remove it, rinse with warm water and set aside
11. Wash the dried chili and cut into sections with scissors. Pour a little oil into the pot and heat it up, add the dried chilies, stir fragrantly, and pour into the casserole that has been soaked in all the spices.
12. Wash the dried chili and cut into sections with scissors. Pour a little oil into the pot and heat it up, add the dried chilies, stir fragrantly, and pour into the casserole that has been soaked in all the spices.
13. Wash the dried chili and cut into sections with scissors. Pour a little oil into the pot and heat it up, add the dried chilies, stir fragrantly, and pour into the casserole that has been soaked in all the spices.
14. Put the duck feet, duck liver and Qianzhangjie in a casserole
15. Put the duck feet, duck liver and Qianzhangjie in a casserole
16. Mix salt, white sugar, chicken bouillon, dark soy sauce, and mountain pepper oil into a sauce, pour it into a casserole, bring to a boil on high heat, and turn to a small simmer for half an hour.
17. Mix salt, white sugar, chicken bouillon, dark soy sauce, and mountain pepper oil into a sauce, pour it into a casserole, bring to a boil on high heat, and turn to a small simmer for half an hour.
18. Mix salt, white sugar, chicken bouillon, dark soy sauce, and mountain pepper oil into a sauce, pour it into a casserole, bring to a boil on high heat, and turn to a small simmer for half an hour.
