(1) Cutting and matching
The meat is changed into a rectangle of 5 cm long and 3 cm wide, and then cut into 1 cm thick slices for a total of 25 slices
(2) Loading procedures
Stack the cut rectangular slices one by five and place them in the middle of the square.
Cut and plate the brine duck gizzard
Remove the brine duck gizzard and trim the fascia with a knife, cut the top wire into thin slices, separate the large and small slices, and immerse them in the original brine.
Take a bowl of the right size, blanch an onion leaf in boiling water and place it horizontally at the bottom of the bowl, and the two ends of the green onion leaf should exceed the mouth of the bowl. Then take the large gizzards, starting from the bottom of the bowl, along the inner wall of the bowl one by one to the bowl mouth, filled with small pieces and scraps in the middle, add the original brine, and then buckle in the plate, pour off part of the marinade, gently remove the bowl, remove the green onion leaves.
Cut and plate the salted duck eggs
Cook the salted duck eggs in half and cut the halves into 3-4 small cloves
Cut the small pieces of duck eggs, arrange them in a chrysanthemum shape, and garnish them with ginger shreds in the middle