First selection: duck gizzard 500g ginger 20g onion 20g peppercorns 10 grains
Refined salt, rice wine 25g monosodium glutamate 2.5g nitrate water 25g
Preparation Method:
(1) Wash the duck gizzard and put it on an orchid knife pattern, marinate it with fine salt and salt water for one day, then put it in a pot of boiling water and blanch it, then wash it and fish it out.
(2) Pour 1000g of water into the pot, and add green onion and ginger, peppercorns, salt, rice wine and other spices, bring to a boil over high heat, then cook over low heat and add MSG, fish out the plate, pour the marinade.
The characteristics of this dish: red color, tender and refreshing.
Above we mentioned the marinade, many friends are very accustomed to using cold water when playing the marinade. In fact, it is wrong, the marinade is made of fine salt, dried pepper, white wine, vinegar and water, the water must be used to dissolve the fine salt, you can also use the pot to add cold water to boil, dry pepper, pepper, etc. together with cold water, let it cool and then pour it into the bubble altar. The purpose is to disinfect, so that even if the dish is brewed for a long time, the marinade is not easily contaminated with bacteria.
I wish you all the best of luck every day