How to marinate the duck gizzard to be delicious, how to marinate the duck gizzard to be delicious a

Ingredients for braised duck gizzards.

Duck gizzard: 10 star anise, 3 fennel, 3 grams of ginger, 5 slices of dark soy sauce, 1 tablespoon of light soy sauce, 3 tablespoons of cooking wine, 4 tablespoons of salt, 5g bay leaves, 3 slices of green onions, 5 pieces of rock sugar, 15 grams of cinnamon, 2 pieces of dried chili peppers, 3 pieces.

The steps of the braised duck gizzard.

Step 1: Prepare the materials.

Step 2Defrost the duck gizzard and soak it in cold water for 30 minutes. Drain the blood and wash the gizzard with salt, especially some tendons.

Step 3 Wash the duck gizzard and put it in a pot, add cold water, do not pass the duck gizzard, **boil the water, wait for the water to boil for 5 minutes, drain the duck gizzard, put it back into the cold water, and cover the duck gizzard.

Step 4Add all the ingredients, pour in cooking wine, light soy sauce, dark soy sauce, ginger slices, green onions, and rock sugar. Start simmering.

Step 5: The simmering time depends on how chewy the duck gizzard you are. But I waited until the heat boiled and simmered over low heat for about 2 hours until the sauce dried up. Just remove from the pan!

Ingredients: 6 duck gizzards.

Cooking wine to taste.

Star anise peppercorns to taste.

Dark soy sauce to taste.

Fennel to taste.

Cinnamon to taste.

3 slices of ginger and salt to taste.

4 dried red peppers.

Sugar: Appropriate amount.

Ume 3 capsules.

Preparation of braised duck gizzards.

Gently rub each duck gizzard with a little salt, tear off the remaining yellow film on the surface, wash it with water, and then put it in the pot with cold water.

After the water is boiled, boil for another 2-3 minutes, and when you see the pot full of foam, you can turn off the heat, remove it, and rinse it with water.

Put the ginger slices, white sugar, dark soy sauce, cooking oil and salt together into the duck gizzard with water and marinate for 20 minutes to taste.

Pour the marinated duck gizzard into the rice cooker with the rest of the ingredients, add water (not over the duck gizzard) and cook for one hour (or at the normal cooking time). Serve as soon as it comes out of the pan.

Ingredients: 2500g duck.

Seasoning: 100 grams of soy sauce, 100 grams of sugar, 50 grams of rice wine, 3 grams of cinnamon, 15 grams of shallots, 5 grams of ginger.

The practice of braised duck:

1.After slaughtering, the fat duck is washed with feathers, the internal organs are removed, the blood is washed, and the water is drained;

2.Cut the green onion into sections, pat the ginger loosely, and break the cinnamon into small pieces;

3.Wash the pot, add sugar, soy sauce, rice wine, cinnamon, green onion, ginger, add 750ml of water and boil;

4.Put the duck into the pot, boil it over medium heat, skim off the oil slick, boil until it is seven ripe, add sugar, and continue to cook until the original juice is red, bright and thick;

5.Use a hand spoon to continuously pour the marinade over the duck, and then remove the duck from the pot;

6.Once cooled, cut into small strips and serve on a plate, and pour the marinade over before serving.

Ingredients: 8 duck gizzards. Seasoning 3 grams of red yeast powder, 350 grams of chicken broth, 1 chicken broth, 2 grams of sugar, 12 grams of cooking wine, 22 grams of salt, 5 grams of monosodium glutamate, 1 gram of soy sauce, 1 gram of green onion, 1 gram of ginger.

The production process. 1) Tear off the oil film of the duck gizzard, rinse and wash it, remove the yellow skin inside, and boil it in boiling water. When the duck gizzard turns from red to gray-brown, remove it, wash the blood foam with cold water and put it in a basin, mix in red yeast rice powder and stir well.

2) Then add chicken broth, salt, sugar, cooking wine, soy sauce, and ingredients to it, steam the gizzard out of the cage, sieve the soup with a fine basket, and then soak the duck gizzard to let it taste and prevent air drying.

3) After the duck gizzard is cooled, put it in the refrigerator and chill for 5-6 hours. Before eating, cut the duck gizzard into thin slices.

6 duck gizzards, appropriate amount of green onions.

1.Wash and blanch the duck gizzard and set aside.

2.Put the duck gizzard into the pot and add an appropriate amount of water, soy sauce, ginger slices, pepper, thirteen spices, salt, and monosodium glutamate.

3.Bring to a boil over high heat, turn to low heat and continue to cook. Simmer for about 60 minutes, add green onions and continue to cook for 10 minutes, turn off the heat and simmer for 10 minutes, and slice them when eating.

500 grams of duck gizzard 500 grams of duck liver.

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.

Production: 1Cut the duck gizzard in two and wash it with water to remove the dirt in the gizzard; Use a sharp knife to scrape off the yellow skin, rub it with coarse salt, rub it to remove the greasy wash, remove the bitter liver and coating film on the duck liver, remove the bitter gallbladder, do not break it, and then wash it;

2.Put water in the pot and boil, then put the duck gizzard and duck liver in the water, then remove and wash; 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 boil over high heat;

3. Skim off the foam, cover and cover, then simmer over low heat for about 40 minutes, about seven ripe and rotten; Remove the lid and put in the duck liver, cook over medium heat for 8 minutes, then remove the juice; Drizzle with sesame oil, let it cool, slice and serve on a plate.

Two green and red peppers each for duck gizzards.

Ingredients: Appropriate amount of ginger, two dried chili peppers, appropriate amount of red oil, a little cinnamon, a little star anise, a little Sichuan pepper, a little bay leaf, an appropriate amount of dark soy sauce, an appropriate amount of salt, and an appropriate amount of sugar.

2 pot of water and old marinade, no old marinade tube, dark soy sauce: light soy sauce = ratio, put salt, star anise, dried chili, cinnamon, bay leaves, ginger slices, a little sugar to enhance the flavor, boil, boil for 5 minutes, and then put the duck gizzard in.

3. Submerge the duck gizzard 2-3cm with water, cover the pot, boil over high heat, turn to medium heat and boil, and finally reduce the juice over low heat, and then slice the marinated duck gizzard.

4. Slice green peppers and red peppers, put green peppers and red pepper slices in the pot, put an appropriate amount of red oil, fry slightly, and put the duck gizzard slightly into the stir-fry.

<> "How to make braised duck gizzards."

Put the duck gizzard in a pot under cold water, wash off the foam and put it in the pot.

Add spices. Cinnamon bark, Sichuan pepper, bacilla bijiao, ginger, rock sugar, bay leaves, dried chili peppers, green onions.

Add 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of oyster sauce and 1 tablespoon of soybean paste.

Add water to cover the ingredients, boil over high heat, and cook over medium-low heat for 30 minutes.

If the duck wants to be marinated deliciously, the two most important points are the choice of duck and the production of brine. Ducks are divided into size, fat and thin, young and old, especially young and old, so how to identify ducks young and old? Actually, the method is very simple.

First look at the duck feet, the duck feet are dark yellow for the old duck, and the light yellow is the young duck. Look at the skin: the duck skin goose is yellow for the old duck, and the skin is bright and shiny for the young duck.

If the beak and sternum are very hard, it is an old duck, and vice versa. There is also the look at the feathers, the feathers are gray and the beak is the old duck, and the other is the young duck. Finally, the one with yellow and red feet is a duck of moderate age.

It is recommended to choose a duck that is moderately old, small and slightly thin, because the tender duck meat is tender and easy to rot, and it is not suitable for stew, stew and braised duck. The meat of the old duck is tough and chewy, if it is stewed, stewed, and marinated for a long time until it is soft, then the taste will deteriorate.

The next step is how to make the brine.

1.Prepare 5 star anise, 3 grass fruits, 3 tangerine peels, 2 cinnamon peels, 5 bay leaves, 5 grams of cumin, 5 grams of Sichuan pepper, and 5 grams of licorice in a special cooking sand cloth bag.

2.Wash the pot and heat it, pour a little oil into the ginger and garlic slices and stir until fragrant, then put 2 pieces of red bean curd and mash and stir well, then pour in ten bowls of water.

3.After the water boils, put the bag in it and season with 10 grams of monosodium glutamate, 10 grams of chicken essence, 100 grams of sugar, 50 grams of fine salt, 10 tablespoons of light soy sauce, 5 tablespoons of dark soy sauce, 5 tablespoons of oyster sauce and 5 tablespoons of barbecued pork sauce.

Choose a small, slightly thin, tender and moderately old duck 1 to remove impurities and wash it, and finally put it in the brine and slowly marinate it for 40 minutes.

Preparation of braised duck gizzards. Ingredients: duck gizzard, ginger, star anise, tangerine peel, light soy sauce, dark soy sauce, cooking wine, salt.

Steps: Step 1: Wash the duck gizzard with salt and cooking wine repeatedly, tear off the fascia, and prepare the ginger slices.

Step 2: Add an appropriate amount of water to the pot, add an appropriate amount of cooking wine, add the duck gizzards, and blanch until cooked.

Step 3: Blanch the duck gizzard and set aside.

Step 4: Wash the star anise and tangerine peel for defeat.

Step 5: Add an appropriate amount of water to the pot, add duck gizzards, star anise, tangerine peel, ginger slices, sedan chair Zen Rusheng closed open and open soy sauce, dark soy sauce and salt. Bring to a boil over high heat, reduce heat to medium and cook for 10 minutes.

Step 6: After cooking, pour the soup into a large bowl and put it in the refrigerator overnight to add flavor.

Braised duck needs to be cooked over medium heat for 30-40 minutes. The ingredients that need to be prepared in advance are: half a duck, 3 grams of cinnamon, 1 gram of Sichuan pepper, 2 star anise, 1 teaspoon of salt, 2 tablespoons of soy sauce, 20 grams of ginger, 3 green onions, and 20 grams of rock sugar.

1. First of all, the duck is cleaned and soaked in water for half an hour or longer, in order to soak in blood water.

2. Prepare condiments: green onion, ginger, rock sugar, cinnamon, star anise, Sichuan pepper, salt and soy sauce.

3. Clean the duck soaked in blood water and boil it in a pot of cold water to skim off the foam. Note: If there is too much foam, the water should be poured out and the ducks should be washed again.

4. Then take out the duck, add green onions, ginger, rock sugar, cinnamon, star anise, Sichuan pepper, salt and soy sauce to boil.

5. Put the duck into the marinade pot again.

6. Bring to a boil over high heat and pour the juice over the duck continuously. Keep the heat on medium heat and cook for 30-40 minutes, turning the duck several times between the medium finches.

8. Finally, reduce the juice on high heat, cook for 10-15 minutes, and continue to pour the juice on the duck.

8. Remove the boiled duck.