<h1 class="pgc-h-arrow-right">
Stir-fried duck offal with sour peppers</h1>
Ingredients Duck hearts, duck gizzards, duck liver a little each a little sour pepper 7-8 fresh millet pepper a little garlic, ginger a little white wine a small spoon of salt, a little soy sauce each a little
The practice of stir-frying duck with sour peppers
Cut the duck into slightly thicker slices, cut the sour pepper and millet pepper into small pieces, and dice the garlic and ginger.
Heat the wok and add oil, add ginger and garlic and stir-fry until fragrant, pour in the chopped duck offal, change color and pour in a little white wine, soy sauce, millet pepper, stir-fry, then add the right amount of salt, stir-fry and then put the pan on the plate.
Add a little oil to the wok, pour in the sour chili pepper and stir-fry (the sour chili pepper is salted), then pour the freshly fried duck offal into the stir-fry, spray a little water and simmer to taste, put in a little chicken essence and put it on the plate.
<h1 class= "pgc-h-arrow-right" > balsamic vinegar drunken duck liver</h1>
Ingredients Wonton skin 2 pieces duck liver 5 ginger 1 piece peppercorns 40 chives 2 sticks cooking wine 2 tablespoons salt a little flower carving wine 45 grams, flower carving gel rice wine 12 grams, flower carving gel cold boiled water 25 grams, flower carving gel fish gel powder 8 grams, flower carving gel oyster sauce 1 tablespoon, oyster sauce balsamic vinegar juice cold mix rice vinegar 2 tablespoons, oyster sauce balsamic vinegar juice about 3 grams, oyster sauce balsamic vinegar juice about 3 grams, oyster sauce balsamic vinegar juice
Balsamic vinegar drunk duck liver to be prepared
The duck liver was bought the night before, brewed with water a few times, removed from the blood, and then soaked in water, adding 6 slices of ginger, 10 peppercorns, a tablespoon of cooking wine, and soaked in the refrigerator overnight
Take out the duck liver the next day, rinse 2 times, if you want to peel it, you can also soak the duck liver in water and tear it, so that the duck liver will not break, the skin is also very easy to tear, do not like the trouble to go directly to the next step
Such a torn skin can keep the whole duck liver intact
Prepare other ingredients, about 30 peppercorns, about 8 slices of ginger, two rolls of chives, salt, cooking wine
Put the duck liver into the pot with cold water, bring to a boil, skim off the foam, add the ingredients, and add the cooking wine
Add a little salt, bring to a boil on high heat for about three minutes, turn off the heat, soak for about 3 hours and cook until tasteful
Scoop out the duck liver, cut into small pieces, place in a blender, beat into purees, then press into a mold into a round shape and refrigerate
Prepare the raw materials of the flower carving gel, pour the fish gel powder into the cold boiling water and stir well, and then mix all the ingredients
Cook in a pot over minimum heat until slightly on to turn off the heat
Pour the cooked soup into a small bowl and cover, refrigerate for 2 hours to set a solid
After the flower carving gel is formed, mix the balsamic vinegar juice with oyster sauce, mix the oyster sauce vinegar and sugar and stir well
Two wonton skins are glued with a little water, heated, add a little oil, and then fried on both sides of the wonton skin until crispy
Cut the diced flower carvings
Remove the duck liver puree, place on top of the wonton skin, plate, add the flower carving gel and drizzle with the oyster sauce balsamic vinegar sauce
<h1 class= "pgc-h-arrow-right" > duck offal (stir-fried spicy version</h1>).
Ingredients Duck hearts, duck gizzards, duck intestines, duck liver Appropriate amount Ginger 1/2 onion 1 garlic 6 cloves Pepper 4 kinds of chili pepper 2 tablespoons soy sauce 1 tablespoon five-spice powder 2 tablespoons watercress sauce 2 tablespoons red oil 3 tablespoons cooking wine 1 tablespoon vinegar
The practice of duck offal (stir-fried spicy version).
Get the materials ready
Wash the duck intestines 2 times with salt and then bring to a boil in boiling water
Duck heart, duck liver, duck gizzard, cut well
Duck gizzard, duck heart, add salt
Add cooking wine and marinate for 15 minutes
All ready, to be fried! Stir-fry the shallots, ginger, garlic and then add the peppers
The duck liver is not put in, the rest are put in and fried, otherwise the duck liver will be old
Those mentioned above, watercress sauce, cooking wine, vinegar must be put last, very fresh!
For aesthetics, you can also put some sesame seeds at the end, which is delicious!
<h1 class= "pgc-h-arrow-right" > stir-fried duck liver with pickled pepper</h1>
Ingredients Duck liver duck hearts 1 bowl about 350-400 grams pickled pepper appropriate amount of pickled ginger 1 piece of pickled radish peel some ginger 1 piece of garlic appropriate amount of garlic sprouts 2 sticks of peppercorns appropriate amount of red amaranth powder appropriate amount of liquor 1 bottle cap of lard appropriate amount of salt a small amount of soy sauce a small amount of chicken essence a small amount of sugar a small amount
Stir-fried duck liver with pickled peppers
Eight dollars a bowl of duck liver preparation.
Not all duck liver, but also duck heart
Inside this bowl, the bottom white is the radish peel, and the front piece is ginger, which is also soaked.
Show off the radish peel.
Wash the duck liver and prepare to cut. Remember to rinse the duck liver and the blood in the duck heart.
Duck heart duck liver cut everything. Cut various ingredients.
Mix with salt and a cap of liquor and let stand for 20 minutes. Before cooking, put an appropriate amount of red amaranth powder and mix well, and increase the degree of red amaranth powder.
Put lard in a pan. Put ginger garlic and peppercorns. Pour in the duck liver duck heart.
Stir-fry quickly, break the color and fish it out immediately.
Stir-fry the ingredients in the remaining oil in the pot, add the ginger pickled radish skin, and pickled pepper.
Stir-fry the ingredients to bring out the aroma, pour in the duck liver and duck hearts that have been fried before, add a little salt and soy sauce, and a little sugar.
Pour in the garlic sprouts and stir-fry a few times out of the pan.
<h1 class="pgc-h-arrow-right" > duck liver chutney</h1>
Ingredients Noodles 150 g Duck liver 70 g Peanut rice 30 g Vinegar 1 spoonful of coriander 1 stalk of garlic 3 grains of salt Appropriate amount of broth 1 bowl of sesame oil 1 drops of soy sauce 1 tablespoon of shrimp skin 3 g chili noodles 2 g soybean sprouts 20 g
To prepare the duck liver chutney
Prepare the ingredients first, and cook the duck liver in advance with salt water
Slice the duck liver, slowly sauté the peanuts, peel and crush
Soybean sprouts are stir-fried in a pan to create a fragrant flavor, if you don't like to fry, you can also blanch in water
Add broth, garlic paste, chili noodles, and soy sauce to a pot and simmer with salt, sesame oil and vinegar to taste
The vermicelli is first soaked in water in advance, and then blanched in boiling water to fish out the cool water, but cold water can also be used
Put the noodles and bean sprouts into a bowl and mix well with the broth seasoning
Garnish with duck liver, shallots, garlic and coriander, sprinkle with shrimp skin and drizzle a few drops of sesame oil
The beautiful chutney powder can be eaten
< h1 class= "pgc-h-arrow-right" > saltwater duck liver</h1>
Ingredients Duck liver Ginger Onion Cooking wine Salt
Practice of salted duck liver
Wash the foam and add the green onion and ginger, then add the salt, then pour in the cooking wine, then add the peppercorns and cook for three minutes, then turn off the heat, at this time the duck liver is basically seven ripe
Scoop the duck liver into the container and pour the boiled duck liver water into the container while it is hot
After soaking the duck liver for 5 to 6 hours, the duck liver is fully cooked and eaten
<h1 class="pgc-h-arrow-right" > duck liver tea rice balls</h1>
Ingredients Green lemon Duck liver 200 g White rice 300 g Green tea powder 10 spoons small tomatoes 10 onions 2 garlic 2 garlic 2 minced black pepper Salt Sugar Fragrant small tomatoes
To prepare the duck liver tea rice balls
Add star anise to the duck liver, sliced green onion, sliced ginger and peppercorns and boiled in water for 8 minutes
Add half a spoonful of green tea powder and a little salt to a small bowl of hot boiling water, stir well, pour into the rice and stir well, steam in the microwave on high heat for 2 minutes
Remove the duck liver and cut into small pieces, garlic, onion, bell pepper and diced for a while
Heat a frying pan, add a little olive oil, sauté the chopped onion and minced garlic together, add the duck liver, mix well with a spatula, sprinkle some crushed black pepper, salt and sugar before coming out of the pan
Brush a little peanut oil in the bowl, put the duck liver in the bottom of the bowl, put the rice on top, put it in the microwave for 2 minutes, take out the buckle and put lemon slices, fragrant incense, and small tomatoes around the plate
<h1 class= "pgc-h-arrow-right" > roasted duck liver with winter shoots</h1>
Ingredients Duck liver 400 g Winter shoots 25 g Winter mushrooms 25 g Green onion 1 sprig Ginger 1 small piece garlic 8 cloves Large ingredients Appropriate amount of starch Edible oil 30 g Sesame oil 1 tsp soy sauce 3 tsp Stock 2 tsp Cooking wine 3 tsp Salt 1 tsp MONOSG 0.5 tsp
The practice of roasting duck liver with winter shoots
Remove the part of the duck liver near the bile, wash and cut into thin slices, put it in boiling water and blanch it slightly, rinse with cold water, and place it neatly on the plate; wash the mushrooms and cut the winter shoots into slices; cut the green onion into sections; slice the ginger and garlic
Pour oil into the pot, heat it, add large ingredients, green onions, ginger, garlic, fry out the aroma and add cooking wine, soy sauce, broth to boil, fish out the ingredients, add duck liver, winter shoots, winter mushrooms, put in monosodium glutamate, salt, water starch, drizzle with sesame oil
<h1 class= "pgc-h-arrow-right" > yellow braised duck liver</h1>
Ingredients Duck liver 500 g Lard 40 g Soy sauce Tbsp Stock 10 tbsp Cooking wine 1 tbsp Sweet noodle sauce 1 tsp Sugar 1 tsp MONOSG 0.5 tsp Mushrooms 20 g Winter shoots 30 g Green onion 1 sprig 1 piece of ginger
Yellow braised duck liver to be prepared
Blanch the duck liver in boiling water, wash and cut into long strips; wash and slice the winter shoots; wash and cut the mushrooms in half; the winter shoots and mushrooms are blanched in boiling water; the green onions and ginger are washed and chopped
Put 20 grams of lard in a wok, when it is 70% hot, add sugar, stir-fry until the sauce is red, add soy sauce, cooking wine, monosodium glutamate, broth, green onion, ginger, winter shoots, mushrooms, duck liver, simmer until flavorful and pour into a bowl. Then heat the other half of the lard to 80%, add the sweet noodle sauce and sauté slightly, then drizzle on the duck liver