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How to cook duck county liver is delicious

Wash the duck liver and cut it into thin slices, marinate it with cooking wine for 10 minutes (to remove the fishy smell) and cut into sections of garlic seedlings. Pour oil into the pan (more oil). After the oil boils, put pickled pepper, pickled ginger, millet spicy, bean paste, dried pepper, dried pepper and garlic into the pot together! Stir-fry until it smells good. Then pour the county liver into the pan, stir-fry it for a few minutes, put the garlic first, and then put the garlic leaves.

Located directly between the duck gizzard and the duck food belt, it is the position that connects the county liver, which is a good ingredient. Fried food is quite crisp, and has a great effect on nerve, heart and digestive function, but also as a traditional Chinese medicine, its value is very high. Practice: first wash the pot water and wipe dry, then pour in the right amount of sesame oil, and then heat it until mature, about half a minute.

Remove the yellow skin from the clean duck gizzard, cut it into two halves, and cut it into the meat with the fascia on the right half of the duck strand with a knife. When cutting to the fascia at the bottom, the back of the knife is tilted to the left, and the knife is scraped out. Remove 2 pieces of meat from each duck gizzard, and each piece is Mitsubishi-shaped 3 duck liver to remove liver tendons.

The delicious practice of duck liver stewed duck liver: it tastes salty, refreshing, not greasy, crisp and chewy. The pickling and halogenating process is simple and suitable for snacks or dishes. Fried duck liver: it combines the crisp and chewy taste of duck duck, as well as the nutrition and seasoning flavor of ingredients such as sharp pepper, carrot and onion. The production process is detailed, so we need to pay attention to the heat and seasoning.

The county liver changed to a knife. The county liver we buy home is the whole, so we have to change the knife. There are generally two ways to cut hot county liver, one is slicing, the other is cruciferous knife. If the knife is good, you can play with a fancy knife, like me, we will slice it, and it will come quickly. Pickled with yard flavor. As this dish is stir-fried in a big fire, the cooking time is relatively short. So we have to give the county liver flavor in advance.

Duck gizzard is what part of the duck, how to make it more delicious?

Duck gizzards are actually the stomach of ducks. Duck's muscle and stomach is tight, tough and chewy, with a long taste and no greasy sensation. It is a favorite delicacy for all ages. Can rinse hot pot, can be roasted, can be fried to eat, no matter how delicious.

Duck gizzard is where duck gizzard is duck muscle stomach (sand sac), also known as duck gizzard, flat and round shape, tight meat, tough and chewy, long taste, non-greasy, is a favorite delicacy for both young and old. Duck chowder can help the duck digest. The duck has no teeth and the swallowed pebbles are stored here, together with the wrinkles of the muscle and stomach wall and well-developed muscles to grind the food for physical digestion.

Duck gizzards are actually the stomach of ducks, located in the belly of ducks, and are responsible for preliminary digestion of food. It consists of the inner mucous membrane and the outer muscles, usually yellow or gray. Before cooking, the yellow skin of the duck gizzard needs to be peeled off, so that the treated duck gizzard is cleaner and easier to cook.

Duck gizzard is the duck's muscle stomach, this part is located in the digestive system of birds, the main function is to store and grind food. Duck gizzards belong to the crop in the digestive system of birds. It helps digestion because birds such as ducks have no teeth and swallow pebbles to help grind food.

Duck gizzards, commonly known as duck county liver, belong to the stomach of ducks. In cooking, duck livers are often sliced or cut flowers because of their larger size, which can make the dishes look richer. In Sichuan cuisine, there is a delicacy called "Hot Duck County liver". The main ingredient is Duck County liver, which can be simply served with a variety of chili peppers.

Duck stomach, duck gizzard, duck muscle stomach. The main nutritional components of duck duck are carbohydrate, protein, fat, nicotinic acid, vitamin C, vitamin E and minerals such as calcium, magnesium, iron, potassium, phosphorus, sodium and selenium. Duck gizzard is rich in iron, so women can eat more. According to traditional Chinese medicine, duck duck has a sweet and flat taste, which has the effect of invigorating the stomach.

What's good to fry with county liver?

1. Sliced county liver, marinated with cooking wine, salt, sugar and chicken essence for 10 minutes. Shred green and red peppers, chopped garlic and ginger, chopped green onions. Stir-fry dried pepper and pepper and set aside. Cool oil in a hot pot, add spring onions, ginger and garlic and saute until fragrant. Add dried chili and pepper to stir-fry. Add the pickled county liver and stir-fry until discolored. Add green and red peppers to stir-fry, add light soy sauce seasoning, sprinkle with chopped onions before leaving the pan.

2. Wash the county liver, cut it into slices, add the raw wine and marinate the oyster sauce, then sprinkle some starch to catch well. Cut some green peppers, like to eat spicy ones with sharp peppers, so that the county liver has a taste. Heat the oil in the pot, heat it with spring onions, ginger and garlic, then stir-fry the county liver until it changes color, add light soy sauce and continue to stir-fry.

3. The county liver is almost fried, it can be filled, or you can put it on the side of the pan, and then release sliced ginger, garlic, pickled pepper and bean paste to stir-fry the flavor, and stir-fry with the county liver. Stir-fry tender shredded ginger, green pepper and celery sticks together, add the right amount of salt, because before put bean paste, put too much will be very salty, finally stir-fry celery leaves, and then put some chicken essence to stir-fry well can be out of the pan.

How to cook duck gizzards and livers?

1. Wash the county liver, cut it into slices, add the raw wine, marinate the oyster sauce, and then sprinkle some starch to catch well. Cut some green peppers and like to eat spicy ones with sharp peppers, so that the county liver will have a taste. Heat the oil in the pan, fry the pan with spring onions, ginger and garlic, then stir-fry the county liver until it changes color, add light soy sauce and continue to stir-fry.

2. First of all, deal with duck gizzards: after washing, remove the yellow skin and cut the duck gizzards in half, face down. Use the knife to go deep into the meat along the right fascia of the duck strand. When cutting to the bottom, the oblique knife is scraped back to the left to remove the meat. In this way, each duck gizzard can get four pieces of Mitsubishi meat. Next, deal with duck liver: remove the liver tendons and cut each pair of liver lobes into 4 to 5 triangular blocks. Then, boil the duck gizzards in boiling water until well done, remove and set aside.

3. You can make stewed duck gizzards and livers. Materials: 500 grams of duck gizzards, 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.

4. First of all, the step of dealing with duck gizzards is to cut them in half to remove the dirt inside. Then, use a sharp knife to carefully scrape off the yellow skin and scrub with crude salt to remove excess grease. For duck liver, you need to remove the bitter liver and coating, and make sure that all gall bladder is removed so as not to affect the taste. In this process, special care should be taken not to break the duck liver.

5. Fried mushroom liver: 3 duck gizzards, 4 chopped onions, 1 tablespoon cooking wine, 10 Chinese prickly ash, 8 pickled peppers, 1 pickled ginger, 1 light soy sauce, right amount of onion, ginger and garlic, right amount of bean powder, one onion. Duck gizzards are not cut transversely, then sliced vertically. Shred onions, chop pickled peppers, ginger, onions and garlic. Mix chopped pickled pepper, ginger, onion and garlic, cooking wine, soy sauce, salt, chicken essence, pepper and light soy sauce into duck gizzards and marinate for half an hour.

Spring onions and ginger. Then, boil the ingredients over medium heat until cooked, which takes about half an hour. After cooking, remove the duck gizzards and livers from the pan and soak them in the liquid of seasoned salt and wine, a process that takes about 4 to 5 hours. After full pickling, duck gizzards and duck liver will fully absorb the flavor of the seasoning and enhance the overall taste. Finally, take out duck gizzards and duck liver slices, and you can enjoy this delicious salt gizzard liver.

Pickling method of duck county liver

Wash chicken gizzards and slice. Then add an appropriate amount of coarse pepper, pepper powder and red pepper oil to the chicken gizzard, cover with plastic wrap and marinate for 2 hours. Pour oil into the pan and add ginger, garlic, dried chili, pepper, bean paste and a hot pot base. After all the ingredients are fried, add the right amount of boiling water, boil, sprinkle with the right amount of monosodium glutamate, chicken essence and salt, stir well. Put the pickled chicken gizzards into the pot and bring to a boil over medium heat.

Wash the duck liver and cut it into thin slices, marinate it with cooking wine for 10 minutes (to remove the fishy smell) and cut into sections of garlic seedlings. Pour oil into the pan (more oil). After the oil boils, put pickled pepper, pickled ginger, millet spicy, bean paste, dried pepper, dried pepper and garlic into the pot together! Stir-fry until it smells good. Then pour the county liver into the pan, stir-fry it for a few minutes, put the garlic first, and then put the garlic leaves.

The hot and sour duck county liver is made as follows: a. First of all, change the knife treatment of duck county liver, you can choose to slice or cut crucifix knife according to your preference. b. Then marinate, using soy sauce, light soy sauce, pepper, cooking wine and bean paste, finally add the right amount of Euryale powder, mix well and marinate for a while. c. Prepare side dishes, cut sharp peppers and pickled peppers diagonally, shred ginger, cut dried chili, cut celery and scallions, and slice ginger and garlic.

Small county liver is the place and part of poultry that helps with digestion. The method of Little County liver is very simple. First, cut the ginger and onions into the foam, then pour half a bowl of water into it to make ginger and onion juice for later use. Second, cut the county liver into small cubes or 2mm thick slices, then mix well with ginger and onion juice. Finally, add the right amount of small county liver pickled powder and chili noodles and stir well. Marinate for 30 minutes and sprinkle with red oil.