What part of the duck gizzard is and how to make it taste better?

Duck gizzard, we call it county liver here, and the county liver is divided into chicken county liver and duck county liver. Generally, duck liver is used in stir-fried dishes. Because the duck liver is larger than the chicken liver, the sliced or cut flower knife fried out of the county liver is relatively large, and it feels very affordable.

We have a dish in Sichuan, called Huohuo County Liver, which uses Duck County liver, and does not need any complicated side dishes, all kinds of chili peppers are fine. The hot county liver can be made into spicy flavor, or fried sour and spicy, depending on your taste preferences. I like to make it sour and spicy, so let's talk about how to make this dish.

Hot and sour county liver.

1. The county liver is changed to a knife.

The county liver we bought home is whole, so we have to change the knife, and there are generally two ways to cut the hot county liver, one is to slice and the other is to cut a cross knife. If you have good knife skills, you can play with a flower knife, like me, we will slice it, and it will come quickly.

2. Marinate with code flavor.

Since this dish is stir-fried over high heat, the stir-fry time is relatively short. So we're going to give the county a taste in advance. Soy sauce, light soy sauce, pepper, cooking wine, bean paste, and finally put a little starch, stir well, and marinate for a while.

3. Garnishes. Cut the pepper and pickled pepper into oblique knives, cut the pickled ginger into shreds, cut the dried chili pepper into small pieces, cut the celery and shallots into small pieces, and slice the old ginger and garlic.

4. Stir-fry. Pour cooking oil into the pot, the oil temperature is hot, add ginger, garlic slices, and peppercorns to stir-fry, then pour in the county liver and stir-fry on high heat, pour in the county liver to change color, pour in the chili, pickled pepper, pickled ginger, and dry chili pepper to quickly stir-fry until it tastes, and add celery and shallots before starting the pot, and a little monosodium glutamate. Continue to stir-fry a few times, and you can serve it.

In fact, this is my grandfather's favorite delicacy when he was alive, and on this special day, I will miss my grandfather. Making duck gizzard is actually a dish that tests people's skills, the grasp of the heat, after cooking, the duck gizzard gets old, and the bite can't be moved, so it must be just right.

Duck gizzard: Duck gizzard contains protein, vitamins, calcium, iron, potassium and other substances, and the content of iron is relatively high. Therefore, it is suitable for patients with anemia. Pregnant women should avoid eating.

This dish is sour and spicy and delicious, the county liver is crisp and tender, and it is both wine and rice. It is a must-have delicacy for families.

Actually, it's the stomach of the duck, and I think it's best when it's washed and cut into slices and used in shabu-shabu.

Duck gizzard is the muscle and stomach part of the duck, braised is more delicious, first clean the duck gizzard, then add green onions, ginger and garlic to the pot and fry until fragrant, then add the duck gizzard, add salt, soy sauce, stir-fry evenly and you can eat.

Duck gizzard is a lot of people like to eat, often there are families to buy duck gizzard back to make their own, there are many ways to make duck gizzard, generally spicy duck gizzard is the best, let's take a look at how to make duck gizzard.

Which part of the duck is the duck gizzard.

Duck gizzard is the muscle stomach (gizzard) of duck, also known as duck gizzard, the shape is flat and round, the meat is tight, tight and chewy, the taste is long, no greasy feeling, it is a delicacy loved by all ages. Duck gizzards can help the duck to digest, the duck has no teeth, the swallowed pebbles are stored here, and the folds of the muscular stomach wall and the developed muscles grind the food for physical digestion.

How to make the duck gizzard delicious.

Ingredients: 200 grams of duck gizzard, a pinch of coriander, 5 grams of chopped green onion, 5 grams of minced ginger, 1 2 tsp (2 g) of salt, 2 tsp (10 ml) of cooking wine, 1 tsp (5 g) of corn starch, 1 tsp (5 g) of sugar, 1 tsp (5 ml) of vinegar, 1 tbsp (15ml) of light soy sauce, 1 tsp (5 g) of chili paste.

1. Prepare the ingredients, put all the seasoning A into a bowl and stir well;

2. Cut the duck gizzard into thin slices and the coriander into sections;

3. Put oil in the pot, pour in the chopped green onion and ginger;

4. Pour in the duck gizzard;

5. After stir-frying until it changes color, pour in seasoning A;

6. Add some chili sauce;

7. Finally, add the coriander before cooking.

Do duck gizzards need to be blanched.

Stir-fried duck gizzard can be blanched or not, pour the duck gizzard into the water with cooking wine and ginger and blanch it once to remove the fishy, but adding salt and cooking wine to the duck gizzard can also remove the fish. When we usually fry the duck gizzard, we only need to fry the chili pepper and ginger until fragrant, and then pour the duck gizzard, side dishes, and seasonings into the pot and stir-fry evenly.

Tips for making duck gizzards.

1. The duck gizzard must be fresh, and its surface must be elastic and shiny, otherwise the stale duck gizzard will make the meat too soft and have no crisp taste.

2. When marinating the duck gizzard, you can add a little cooking wine and rice vinegar to remove its fishy smell, and also make the meat of the duck gizzard soft, which can be more flavorful when stir-frying.

3. Don't blanch the duck gizzard for too long, it will affect its taste.

4. Stir-fry the duck gizzard also with high heat, but it must not be too long when stir-frying, which will directly affect the taste of the duck gizzard.

Many people in rural areas should know that when killing ducks, duck gizzards will be handled separately, and the inside needs to be cut and cleaned. So, what part of a duck gizzard is it? What is the difference between duck gizzard and duck gizzard?

What part of the duck gizzard is the duck.

Duck gizzard is also called duck gizzard, that is, duck stomach, duck muscle stomach, the shape is flat and round, the meat is tight, tight and chewy, the taste is long, no greasy feeling, it is a delicacy treasure loved by all ages. Other cleaning materials such as salt or flour should be used, and the inner membrane should be cleaned off.

The efficacy and function of duck gizzard.

Efficacy and function: duck gizzard is sweet, flat and salty, and has the effect of strengthening the stomach.

Nutritional value: The main nutrients of duck gizzard are carbohydrates, proteins, fats, niacin, vitamin C, vitamin E and minerals such as calcium, magnesium, iron, potassium, phosphorus, sodium, and selenium. Duck gizzard is rich in iron, and women can eat more appropriately.

Difference Between Duck Gizzard and Duck Gizzard.

It is a thing, that is, the stomach, the stomach of poultry is divided into muscular stomach and glandular stomach, the glandular stomach is smaller and secretes gastric juice, and the muscular stomach is larger and the meat is thicker, which is responsible for storing and grinding food! Gizzard refers to the muscular stomach! The gizzard is also the stomach.

Chicken gizzards and duck gizzards are the sacs of the poultry nucleus, which are used to help digestion, and the birds have no teeth and will swallow small stones, which are stored there.

Purchase suggestion Fresh duck gizzard has a purple-red or red appearance, an elastic and shiny surface, and a thick texture; Stale duck gizzards are black-red in color, with an inelastic and shiny surface and fluffy flesh.

Duck gizzard is the duck stomach.

That is, duck gizzard, duck muscle stomach, the shape is flat and round, the meat is tight, tough and chewy, the taste is long, no greasy, 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.

The main nutrients of duck gizzard are carbohydrates, proteins, fats, niacin, vitamin C, vitamin E and minerals such as calcium, magnesium, iron, potassium, phosphorus, sodium, and selenium. Duck gizzard is rich in iron, and women can eat more appropriately. Traditional Chinese medicine believes that duck gizzards are sweet and salty in taste, and have the effect of strengthening the stomach.

Summary. Dear, the duck gizzard is the muscle stomach of the duck.

Dear, the duck gizzard is the muscle stomach of the duck.

The stomachs of birds such as ducks are divided into glandular stomachs and muscular stomachs. The glandular stomach wall is thin, and the parietal cells secrete gastric acid and various digestive enzymes to soak and digest food; The muscular stomach has a well-developed muscular wall covered with a hard corneal membrane, and the inner cavity contains some small grains of sand, which act like teeth and are used to grind food. Since ducks don't have teeth to grind food, they eat Bi Yuankuan's grain, hand bright grass seeds, small insects and other things.

Whole food cannot be digested and absorbed, and the food is ground in the stomach. The musculature of the duck gizzard is very developed, which often contains the sand grains and stones that the duck eats, and the duck gizzard continues to shrink and squirm, and the sand and stones grind the food, so that the duck can absorb the nutrients in the food.