Salt duck liver
By VicentaLakin
Recipe Recommendations
- duck liver 500 grams
- octagonal the 3
- cinnamon 1 small root
- ginger 4 tablets
- pepper appropriate amount
- salt appropriate amount
- cooking wine 1 tablespoon
- original
- quick-boiled
- ten minutes
- simple
Steps for Salt duck liver
1
Materials: 500 g of duck liver, 3 cinnamon, 1 cinnamon, 4 slices of ginger: 1 soup of salt bar, 1 bar Spoon
2
. . . . . . . . . . . .and . . . . . .and . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .and . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 。
3
Put in good ginger。
4
...infusion。
5
..into the salt, until the soup is boiled to the casserole。
6
... the fire will open up the soup juice, and the lids will fall on the liver of the duck when the soup juice is turned on again。Salt duck liver Make Tips
*Duck liver is a detoxifying organ, so rinse it thoroughly with water immediately after buying it. Soak it in a container of water for 3 hours, changing the water 4 times during that period. If the weather is hot, place it in the refrigerator to keep it fresh, otherwise it will spoil.*
*Bring to a boil and turn off the heat immediately for a more tender duck liver; if you prefer it well-done, cook it for about 4 minutes longer. Clay pots have better heat retention.*
*It also tastes very good if you add minced garlic and rice vinegar before eating.*