How to make the best duck gizzard How to cook the duck gizzard to be delicious

Stir-fried duck gizzard is the best dish to accompany the meal.

Thinly slice the duck gizzards, pat some chopped ginger (to remove the smell), and marinate in light soy sauce and oil.

Burn; Put oil, stir-fry over high heat, when the duck gizzard turns gray and white (basically cooked), add shredded garlic or garlic leaves and salt, and put on a plate after 15 seconds.

The gizzard is actually the stomach of the duck, and the meat there is tight and very chewy. Not only that, the nutritional value of duck gizzard is also very high, and it has the effect of strengthening the stomach.

Stir-fried duck gizzard with green peppers.

Ingredients: duck gizzard, ginger, cooking wine, garlic, green pepper, cumin, salt, cooking oil.

Production steps: 1. Clean the duck gizzards, generally bought in the supermarket are relatively clean, just rinse with water, pot with cold water, put ginger, cooking wine and cook together for 15-20 minutes.

2. Wash it in cool water and cut it into thin slices.

3. Clean the green peppers, cut them and set aside.

3. Hot pot, don't put oil first, remember that you must not put oil first, heat the pot, put the duck gizzard directly, and then add a small amount of cooking wine to fry together, so that after the frying is done, there is no fishy smell at all, after the water is fried, then put cooking oil, ginger, garlic and stir-fry together for about a minute.

4. Put the green pepper and salt together and stir-fry until the green pepper is broken, that is, it can be out of the pot, it is very delicious, every time you fry this dish, you want to drink it, especially suitable for wine.

The delicious recipe for duck gizzard is as follows:Ingredients: five or six duck gizzards, 1g of pepper, 4g of ginger, a quarter spoon of liquor, an appropriate amount of cornstarch, four or five small onions, 3g of minced garlic, a spoonful of tempeh paste, half a spoon of light soy sauce, and an appropriate amount of Sichuan pepper powder.

Steps: 1. Chicken gizzards and duck gizzards are OK, buy them and thaw them and clean them.

2. Cut it in half first, cut it into even small pieces, and today you can cut it a little thicker.

3. Rinse the cut duck gizzard with warm water, drain the water, put in a little pepper, light soy sauce, a little white wine, half a spoon of cooking oil, an appropriate amount of cornstarch, stir well and marinate for a while.

4. Peel and shred the ginger.

5. There are small onions at home and cut them into small pieces, and large onions are also OK.

6. Put oil in the pot and put in the marinated duck gizzard to cook smoothly for not too long.

7. Re-wash the pan and add oil, add garlic and stir-fry until fragrant.

8. Pour in the ginger shreds and onion cubes and continue to stir-fry over low heat until fragrant.

<>10. A spoonful of tempeh paste.

11. Stir-fry all the sauce over low heat, then pour in the smooth duck gizzard slices and stir-fry well, and evenly coat the sauce.

12. After a minute or two, add an appropriate amount of salt, chicken powder, and pepper powder.

13. In fact, this dish can be fried for a longer time, and it feels a little dry but chewy.

You can make fried pickled pepper with duck gizzard, fried duck gizzard with celery, and stir-fried chicken gizzard with papaya. 1. Ingredients: duck gizzard, millet pepper, pickled pepper, ginger, garlic, garlic sprouts, Sichuan pepper, cooking wine, soy sauce, salt, oil.

Soak the duck gizzard in water for half an hour and clean it, put water in the pot to boil, and pour in a little white wine. Remove the washed duck gizzard and let it cool for later use. Slice the duck gizzard, cut the pickled pepper, millet pepper and garlic sprouts with an oblique knife, shred the ginger, and chop the garlic.

Add oil to a wok, add peppercorns and stir-fry until fragrant. <

1. Stir-fried pickled pepper with duck gizzard. Ingredients: 5 duck gizzards, 3 millet peppers, pickled peppers, 1 piece of ginger, garlic, 1 garlic sprout, appropriate amount of Sichuan pepper, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of oil.

1. Soak the duck gizzard in water for half an hour and clean it, put water in the pot to boil, pour in a little white wine, take out the washed duck gizzard blanching water, and let it cool for later use.

2. Slice the duck gizzard, cut the pickled pepper, millet pepper and garlic sprouts with an oblique knife, shred the ginger, and chop the garlic.

3. Add oil to the wok, add peppercorns and stir-fry until fragrant.

4. Pour in the duck gizzard and stir-fry until it changes color, then add cooking wine.

5. Push the duck gizzard aside, add millet pepper, pickled pepper, shredded ginger and garlic in turn and stir-fry quickly.

6. Add a little boiling water and let it simmer for a while.

7. Add soy sauce and garlic sprouts and stir-fry a few times, and add a little salt and chicken essence to taste before cooking.

2. Stir-fried duck gizzard with celery. Ingredients: celery, duck gizzards, salt, tomato paste, blended oil, carrots, red peppers.

1. Cut the ingredients first and set aside.

2. Cut the duck gizzard into thin slices for later use.

3. Cut the celery into strips.

4. Heat the oil in a pan, add the ingredients and stir-fry until fragrant, then add the celery and stir-fry.

5. Finally, add the duck gizzard and stir-fry a few times.

3. Stir-fried chicken gizzard with papaya. Chicken gizzard, salt, ginger, light soy sauce, water starch, blended oil, persimmon pepper, red pepper, white wine.

1. Cut the green and red peppers into cubes, cut the ginger into cubes, and set aside the papaya acid.

2. Slice the chicken gizzard and marinate it with salt and cooking wine.

3. Sit in a pot with hot oil and stir ginger slices until fragrant.

4. Pour in the chicken gizzard and stir-fry until it changes color.

5. Add green and red peppers and stir-fry, cook in white wine, and add light soy sauce to taste.

6. Pour in papaya acid and stir-fry evenly, and thicken with water starch.

When I went to buy vegetables two days ago, I found that there were a lot of duck gizzards piled up on the stall selling ducks. Buy two and simply fry them at home. That's called a meal, it's definitely another meal!

Stir-fried duck gizzard step 1

Put an appropriate amount of water in the pot, add 1 teaspoon of cooking wine, bring to a boil, put in the cleaned duck gizzards, blanch for about half a minute and remove them.

Step 2: A complete list of ways to stir-fry duck gizzards.

Remove the duck gizzard and let it cool and cut into slices.

Step 3Put in a bowl, add salt, starch, pepper and oyster sauce, mix well and marinate for 15 minutes.

Step 4: Pixian watercress minced; Cut the ginger and garlic into cubes, and cut the green onion diagonally into segments; Cut the green pepper into hob pieces.

Step 5: Stir up the oil pan, add the peppercorns, fry them over low heat until they are fragrant, and then remove them.

Step 6: Add the marinated duck gizzards, turn to high heat, and quickly fry until the duck gizzards change color.

Step 7Add 1 teaspoon of cooking wine, stir-fry quickly, scoop out the duck gizzards, and set aside.

Step 8: Add ginger, garlic and Pixian bean paste in the remaining oil in the pot, and fry the red oil over low heat.

Step 9: Add the chili peppers, turn to high heat, stir-fry a few times, then add the duck gizzards fried in step 7, and stir-fry well.

Step 10Finally, add sugar, light soy sauce, chicken essence, sesame oil, and green onions, stir-fry well.

Picture of the finished product of fried duck gizzard.

Cooking skills. The duck gizzard should be cleaned. The impurities on the surface of the duck gizzard can be removed first, then scrubbed with salt, and then rinsed with water.

Step 1 blanch the duck gizzard for too long, boil the water first, blanch the duck gizzard until it changes color, and then remove it, so as not to affect the taste for too long.

When stir-frying the duck gizzards, stir-fry them quickly on high heat, and don't fry them for too long, so as not to taste bad.

Pixian bean paste is relatively salty, and the duck gizzard has been salted when it is pickled, so there is no need to put salt when frying, and a little salt can be put when frying if necessary.

Duck gizzards can also be replaced with chicken gizzards, which generally have a more tender texture.

Method 1: Braised duck gizzard liver.

Ingredients: 500 grams of duck gizzard, 500 grams of duck liver. Excipients: 100 grams of soy sauce, 50 grams of sugar, 5 grams of salt, 25 grams of green onions, 25 grams of ginger, 50 grams of cooking wine, 100 grams of coarse salt, 10 grams of star anise, 10 grams of cinnamon, 15 grams of cloves, 25 grams of sesame oil.

Method: 1. Cut the duck gizzard into two and wash away the dirt in the gizzard with water.

2. Scrape off the yellow skin with a sharp knife, rub it with coarse salt, rub it to remove the greasy wash, remove the bitter liver and coat film on the duck liver, remove the bitter gallbladder, do not break it, and then wash it.

3. Put water in the pot and boil, then put the duck gizzard and duck liver in the water, then remove and wash.

4. Refill the pot with 1500ml of water, add the cooked duck gizzard, cooking wine, soy sauce, sugar, refined salt, green onion, ginger, star anise, cinnamon, cloves, and bring to a boil over high heat.

5. Skim off the scum and cover the lid, then simmer over low heat for about 40 minutes, about seven ripe and rotten.

6. Remove the lid and put the duck liver in, cook over medium heat for 8 minutes, and then remove the juice.

7. Drizzle with sesame oil, let it cool, slice it and serve on a plate.

Method 2: Duck gizzard soup.

Ingredients: 50 grams of duck liver, 50 grams of duck gizzards, 100 grams of duck intestines, 30 grams of winter vegetables.

Seasoning: dried red pepper segments, duck skeleton broth, green onion segments, ginger slices, cooking wine, pepper, and salt.

Method: 1. Wash the duck liver and duck gizzard separately and cut into pieces; Wash the duck intestines and winter vegetables separately and cut them into sections.

2. Add an appropriate amount of duck skeleton stock to the casserole, bring to a boil over high heat, and add ginger slices and green onions.

3. Bring to a boil over high heat, switch to low heat and cook for 30 minutes, add duck liver, duck gizzards, and duck intestines.

4. After cooking, add cooking wine, pepper and salt to taste. If you don't have duck bone stock, you can also use chicken stock instead.