Spicy Cold Duck Gizzards

Name: Spicy Cold Duck Gizzards
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Duck gizzard; 4g salt; 2s shallot; 1 small piece ginger; 3 cloves garlic; 30 capsules pepper; 10ml Cooking Wine; 10ml Soy sauce; 5ml Balsamic vinegar; 5ml sesame oil; 1 parsley; 1 tablespoon Chili oil; 2g Sugar; a little White sesame

by Corduroy

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

The meat of duck gizzards is tight, firm, chewy, long-lasting, and non-greasy. I especially like it. Most of the finished duck gizzards sold outside are spicy, and the price is not cheap. Buy the fresh ones yourself, clean them up, press them in a pressure cooker, and then cool them or stir-fry them. According to your taste, they can be light or heavy, graceful or superb. A box of raw duck gizzards can make two together. Appetizers.