Braised kohlrabi with cured duck gizzards
By MaudConroy
The cured duck gizzard was given by relatives back home during the New Year. It is very fragrant. He said that as for the scientific name of this dish, I have not studied it yet. In our hometown, it is called big head. Hehe, this dish is much more delicious than I imagined.
Recipe Recommendations
- kohlrabi one
- green onions a
- edible oil appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence small amount
- salty and fresh
- braised
- ten minutes
- ordinary
Steps for Braised kohlrabi with cured duck gizzards
1
Wash the green onions and slice them for later use.
2
Wash the kohlrabi (mainly to let everyone know this dish, hehe).
3
Peel the turnip.
4
Soak the cured duck gizzards and slice the kohlrabi for later use.
5
Put appropriate amount of oil in the hot pan, wait until the oil is hot, add in the cured duck gizzards and stir-fry until fragrant.
6
Add kohlrabi slices.
7
Add appropriate amount of salt and soy sauce, stir fry well.
8
Pour in appropriate amount of water (cover 1/3 of the dish), cover the lid and simmer for about 4 minutes (simmer to dry).
9
The water is almost dry and add the green onion slices.
10
Add appropriate amount of chicken essence and stir fry well.
11
Just load the plate.