How to make duck Zhen delicious, what to fry and eat duck Jane

Answer: 5-6 fresh duck gizzards.

1 head of garlic.

Ginger 5 grams.

Sichuan pepper 4 grams.

Light soy sauce 30g.

Balsamic vinegar 20 grams.

Salt to taste. Lettuce 1 sprig.

One. Soak the fresh duck gizzard you bought in water. If you buy it frozen, you need to put it in tap water to thaw it, and then wash it for later use. Slice green onion and ginger and set aside.

Two. Remove from the pot, put half a pot of water in the pot, boil the water and put in the washed duck gizzards, green onions, ginger, peppercorns, and cooking wine to boil over high heat.

Three. Bring to a boil over medium heat and simmer for about 10 minutes until cooked. Tip: How can you tell if a duck gizzard is cooked?We can take a chopstick and poke it at the duck gizzard, and if we can easily poke it, it means that it is cooked.

Four. Prepare a basin of cold boiled water or purified water, then remove the cooked duck gizzards from the hot pot and put them in the cold boiled water, cool for a while, wash and remove the dry water.

Five. Slice the cooled duck gizzard into thin slices for quick flavoring. Peel the garlic and chop it into minced garlic, preferably if you have a garlic pounder. Then put the minced garlic, chives foam, homemade chopped pepper, light soy sauce, balsamic vinegar and sugar in a container and stir well for later use.

Six. Then put the chopped duck gizzard and the seasoning together in a bowl, let the sauce soak the duck gizzard, and stir it several times halfway.

Seven. Then put two lettuce leaves on the plate, and put the soaked duck gizzard on the lettuce leaf with chopsticks, so that a plate of cold duck gizzard with full color and flavor is ready.

Precautions. The recipe of the soup is put according to personal taste, increase or decrease appropriately, if the blood sugar is high, do not add sugar.

Duck offal is a treasure, there is it, making soup, stir-fried vegetarian dishes are very delicious. And this duck is fried, mixed or marinated, it is refreshing and crispy. This time, I chose a scallion oil flavor that is more suitable for my family, and if you like spicy, you can add a spoonful of chili oil.

I also added a little balsamic vinegar, sugar, and a little sweet and sour taste in the green onion, which was appetizing and refreshing, hot and cold.

This dish also added some broccoli, carrot slices, carrot slices and carrot slices are also pressed out of the flower shape with molds, colorful and bright, beautiful and delicious dishes, and children are not picky eaters.

Duck gizzard is duck stomach, duck gizzard, duck muscle stomach, the shape is flat and round, the meat is compact, tight and chewy, the taste is long, no greasy feeling, it is a delicacy treasure loved by all ages. The main nutrients of duck gizzard are carbohydrates, proteins, fats, niacin, vitamins, and minerals such as calcium and magnesium.

Steps to prepare duck gizzard with scallion oil.

1 .Prepare your ingredients.

2 .Slice the carrots and press them out into shape with a mold.

3.Pick the broccoli florets and wash them.

4 .Remove the old skin of the duck gizzard.

5.Cross-cutting, do not cut off. Slice it vertically again. There are toothed duck gizzards.

6.Once chopped, add a spoonful of salt and 2 tablespoons of flour and knead a few times.

7.Rinse off again.

8.Prepare ginger and green onions.

9.Boil water in a pot, add a little vegetable oil, and blanch the broccoli and carrots.

10.Add water to a pot and add a little peppercorns.

11.Once the water is boiling, add the cooking wine and add the duck gizzards.

12.Quickly pull out, bring to a boil and remove foam. Keep the fire open.

13.When the duck gizzard is cooked, remove it and put it on a plate.

14.Add oil to the pan and add ginger, shallots, peppercorns, and red peppers.

15.Fry the ginger and shallots until fragrant, add light soy sauce, balsamic vinegar, sugar, a little salt, a little water and bring to a boil and stop the heat.

16.Pour the boiled sauce over the duck gizzards, and put the broccoli and carrots on top.

Tips. 1. The thickness of the duck gizzard should be even, or it can be directly sliced. It is better to go for a few layers of old skin.

2. Balsamic vinegar, light soy sauce, salt, sugar, add water and boil to make it more flavorful. The light soy sauce has a salty taste and a pinch of salt. Balsamic vinegar and sugar are prepared according to the sweet and sour taste.

After the duck gizzard is bought, wash it, cut it into a cross knife, then cut it into slices, put it in a bowl, put an appropriate amount of salt and rice wine to grasp it evenly and set it aside, pickle pepper and pickle ginger slices for later use, after the oil is hot, put the pickled duck gizzard into the pot and stir-fry, change color and start the pot, leave some oil in the pot, fry the cut pickled pepper and ginger slices until fragrant, and then put in the duck gizzard, stir-fry a few times, put in the appropriate amount of chicken essence to get out of the pot, the fried duck gizzard is delicious, and the rice is served.

Take fried duck gizzard with green pepper as an example: put the duck gizzard into a bowl, add 1 gram of edible salt, 5 grams of cooking wine, dry starch, stir evenly and marinate for 5 minutes, start seasoning juice, add 1 gram of monosodium glutamate, sugar, pepper, 2 grams of oyster sauce, 5 grams of light soy sauce, 2 grams of dark soy sauce, 15 grams of cooking wine, 1 spoon of dry starch, mix well and set aside, heat oil from the pot until 7 is hot, fry the duck gizzard until it is set, stir-fry ginger, garlic and chili pepper, add green pepper, add sauce, add shallots and celery and stir-fry well.

Go to a professional school to study for a while, and then you will do better on your own.

The steps of the cold salad spicy duck gizzard.

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Wash the duck gizzard, put it in clean water, and then put in a piece of crushed ginger and peppercorns, **, blanch the duck gizzard.

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Blanch the duck gizzard and set aside.

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Prepare water in the pot separately, add the blanched duck gizzards, and then add the ingredients.

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Bring the heat to a boil, after the water boils, cook over medium-low heat for 40 minutes, and take out the boiled duck gizzards to cool for later use.

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Cut the duck gizzard into slices.

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Prepare the minced garlic.

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Pour an appropriate amount of oil into the pot, after the oil is warm, add the peppercorns, fry them over low heat to bring out the fragrance, then add the minced garlic, turn off the heat after the fragrance comes out.

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Prepare your favorite seasoning, including chili oil, which is spicy, pour it on the duck gizzard, and then pour in the fried pepper garlic.

Stir-fried duck with parsley Ingredients: 750 grams of duck (3), 200 grams of celery Ingredients: pickled pepper, ginger Seasoning: peanut oil.

Soy sauce, liquor, salt, essence of chicken.

Cornstarch. 1 Duck Zhen scrapes off the inner membrane with a knife, washes it, and cuts it into thin slices; Pat the celery stalk and cut it into sections, and slice the pickled pepper; Ginger pat and cut into strips.

2 Marinate the sliced duck in white wine for a few minutes, pour out the remaining liquid, add soy sauce and cornstarch to taste. Celery segments fly water.

3 Heat the oil in a pan, stir-fry the ginger strips and pickled pepper until fragrant, add the duck and stir-fry thoroughly. When the flesh is grayish-white, shovel up.

4 Add a little oil to the pan, add the celery and stir-fry. Add the fried duck to the belly, drop the salt, and mix well. You can add chicken essence, put a small amount of water, and thicken with water starch.

Tips: 1. When blanching vegetables, drop some vegan rape to make them brighter.

2. After blanching, it should be cooled water.

Keep the dish crispy.

3. Add boiling water to the fried duck and cook it thoroughly. When cooking, look at the thickness of the cut, and it is not advisable to add cold water, which will affect the taste.

Types of celery.

There are many types of celery, but the most common is cress.

There are three types of celery and celery. Let's take a look at the differences between these three types of celery to facilitate a better understanding of celery.

Cress. The difference between the appearance of watercress and celery and celery is still relatively large, and it is a perennial aquatic root herb. Cress is pale green in color and has a faint fragrance. Cress can be eaten cold or stir-fried.

Parsley. Dry celery is also what we generally call "medicinal celery, with a strong fragrance, which can enhance the flavor of meat."

It is recommended to stir-fry it with pork, chicken, etc.

Celery. Celery is relatively large, has a light fragrance, and the material is crisp and tender, so it is suitable to be fried with light ingredients.

Ingredients: a few duck gizzards, a little green onion, ginger and garlic, cucumbers, fungus, bean sprouts, dried chilies, peppercorns

A pinch of starch, a pinch of salt, chicken essence, cooking wine, a pinch of bean paste, and a pinch of pepper.

Steps: 1. Prepare green onions, ginger and garlic.

2. Cut the chili pepper into sections, slice the duck gizzard, marinate with cooking wine, salt, chicken essence, pepper and starch.

3. The side dishes are blanched and laid at the bottom, and the refrigerator is scalded without anything, and you can add fungus sprouts and the like.

4. Stir-fry green onions, ginger and garlic in hot oil until fragrant.

5. Add the dried chili peppers and stir-fry the red oil in the bean paste.

6. Add water to a boil, add salt, chicken essence and seasoning.

7. Blanch the duck gizzard.

8. Spread dried chili peppers, Sichuan peppercorns, green onion and ginger shreds. Heat another pot of oil, pour it on the noodles and stir-fry until fragrant.

Ingredients: 6 duck gizzards, 3 garlic oils, 5 slices of ginger, 3 chili peppers, appropriate amount of coriander, appropriate amount of green onions, and appropriate amount of Sichuan peppercorns.

Appropriate amount of bean paste, appropriate amount of bean sprouts, and a lettuce.

Step: <>

1. Cut the duck gizzard into thin slices, marinate with an egg, light soy sauce, salt, sesame oil, cooking wine, and marinate for half an hour.

2. Wash the bean sprouts and slice the lettuce for later use.

3. Add hot oil to the pot, stir-fry the green onions, ginger slices, garlic paste and bean paste until fragrant.

4. Pour boiling water, add an appropriate amount of salt, and cook the lettuce sprouts in turn.

5. Remove and set aside, cook the duck gizzards, and take them out.

6. Sprinkle with dried chilies, chopped green onions, garlic and drizzle with hot oil.

7. Remove the dried chili peppers and enjoy.

How to make blanched duck gizzards :

Main material: 5 duck gizzards.

Auxiliary materials: appropriate oil, appropriate salt, appropriate tapioca starch, appropriate chicken essence, appropriate onion and garlic, appropriate Xianglai, appropriate cauliflower, 1 loofah, appropriate mung bean sprouts, appropriate tofu skin, appropriate fungus, appropriate rice wine.

Process:1Knead the duck gizzard with salt, clean and slice it, the thinner the better.

2.Add salt, chicken essence, a little tapioca starch, and rice wine to marinate for 20 minutes.

3.Hot pot side dishes can be prepared in advance according to your needs.

4.Originally, there were only three kinds on the top, but my sister said that she liked to eat tofu skin fungus, so she added 2 more kinds.

5.Stir-fry the green onion and garlic until fragrant, add 2 tablespoons of Lao Gan Ma chili sauce, Pixian bean paste and appropriate pepper to stir-fry until fragrant.

6.Add the hot pot side dish in addition to the loofah, add 2 tablespoons of salt and stir-fry.

7.Finally, add the loofah and stir-fry it slightly to preserve the crispy flavor of the loofah.

8.Stir-fry for a while and then put it in a sea bowl.

9.Pour bone broth or cold water into the pot and boil, adjust the salt chicken essence to maintain the fire rollover, quickly pour in the marinated duck gizzard and disperse it with chopsticks, and wait for the duck gizzard to fade.

10.Remove the duck gizzard with a colander and spread it on top of the hot pot side dish, then pour in the sauce.

11.Sprinkle green onion and chanlai strips on the duck gizzards.

12.Boiled oil in the pot, add small chili peppers, stir-fry the peppers to make a fragrant aroma, and pour them on the fragrant lai while they are hot.

13.If the fire is too big, the pepper will be blackened, which will also affect the color, but it will not affect the deliciousness of the ingredients.

Material. Fresh or frozen duck delicacies, fungus, bean sprouts, lettuce, coriander, bean curd, green onions, garlic sprouts, ginger and garlic cloves. (Vegetables can be added to other tastes).

Method. 1. Wash and cut the duck into the shape of a chrysanthemum, marinate it with cooking wine, salt and cornstarch, 2. Wash and cut the vegetables and put them for later use, chop the garlic cloves and ginger, pour oil into the pot and heat it, stir-fry it with garlic and ginger foam, fry it to make a fragrance, put it in the bean paste, fry it for a while, put it in the appropriate amount of water, boil it, add the appropriate amount of salt and chicken essence, put the vegetables into the pot in order, cook and take it out for later use.

3. Put the marinated duck into the pot after boiling, spread the green vegetables, and pour an appropriate amount of the soup base in the pot into the bowl.

4. Heat the pot and add an appropriate amount of oil to heat, put the coriander on top and sprinkle the dried chili peppers, and pour the hot oil on it.

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.