Three Treasures of Fragrant Sizzles
Summer is here, it's not bad to make more cold dishes like this and put them in the refrigerator. They can also be used as snacks and are absolutely great with beer.
Recipe Recommendations
- duck tongue appropriate amount
- chicken gizzards appropriate amount
- Pleurotus eryngii appropriate amount
- pickled pepper appropriate amount
- pepper appropriate amount
- sour brine appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- white vinegar appropriate amount
- sugar appropriate amount
- hot and sour
- pickled
- ten minutes
- simple
Steps for Three Treasures of Fragrant Sizzles
1
Blanch the duck tongue and chicken gizzard slices in water and set aside.
2
Slice the mushroom and blanch it in water. Brew the mushroom with light salt water for a while.
3
Pour blanched duck tongues and chicken gizzards into cold water to dry.
4
Add pepper, star anise, onion and ginger, duck tongue, chicken gizzard, and salt to the water. After boiling, cook over low heat for five minutes and soak for a while.
5
Put pickled pepper, rice gravy, vinegar, salt, white sugar, drained duck tongue, chicken gizzards, and apricot mushroom in a clean basin. You can eat it after soaking for more than five hours.Three Treasures of Fragrant Sizzles Make Tips
Similar methods can soak many things, chicken feet, duck neck, pork feet, green beans, etc.