Stir-fried Duck Gizzards with Green Pepper and Edamame

Name: Stir-fried Duck Gizzards with Green Pepper and Edamame
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 150g Edamame; 70g Bell peppers; 130g Duck gizzard; 30ml oil; 15ml Cooking Wine; 3g salt; a little Basil spice; A tablespoon Corn flour; 2g Chicken Essence

by Xianger Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

Stir-fried duck gizzards with colored pepper and edamame, a very common home cooking, tastes delicious. Edamame is rich and balanced in nutrition and contains beneficial active ingredients. It is often eaten and can prevent and assist the treatment of obesity, hyperlipidemia, atherosclerosis, coronary heart disease and other diseases.

Ingredients

150g Edamame
70g Bell Peppers
130g Duck Gizzard
30ml Oil
15ml Cooking Wine
3g Salt
a little Basil Spice
A tablespoon Corn Flour
2g Chicken Essence

Stir-fried Duck Gizzards with Green Pepper and Edamame

1. Duck gizzards are washed under cold water and the pot is soaked in water. After washing, slice them with cooking wine, cornstarch and basil spice and marinate for half an hour

Stir-fried Duck Gizzards with Green Pepper and Edamame recipe

2. Prepare edamame

3. Wash the colored peppers and slice them to prepare ginger slices

4. Heat the oil in the pot for 5 minutes, add the duck gizzards and stir fry until the duck gizzards are discolored and picked up

5. Add ginger slices and sauté

6. Pour in edamame and stir-fry until all color changes

7. Duck gizzards return to the pot, add appropriate amount of salt, stir fry evenly

8. Add boiling water

9. Cover and cook until the edamame is cooked

10. Then open, pour in the colored peppers, add the chicken essence for seasoning, then turn off the heat and cook out

Tips:
1. Duck gizzards have a fishy smell, so you need to make water first. After slicing, wash the blood in the duck gizzards to remove the fishy smell.
2. Use cornstarch, cooking wine, and spices to marinate for a while and then cook to make duck gizzards more tender.
3. Color peppers can be eaten both raw and cooked, and add it to the end.