The Korean-sappy duck heart
By VicentaLakin
Animal organs are not very popular with many, but our boys are very fond of them from an early age; I think there are two main points: one for meat, two for stabbing, and the other for good health, so my family buys them from time to time; or they're fried or halogenated but never roasted. Just a few years ago, we won a box of Korean-style spices, not only with chickens, fried chicken and soup, but also with a lot of roast sauce of various tastes, which is absolutely so rich and so practical; Ha-ha: so my family had the first experience of roasting duck hearts; does it taste? Ha-ha: Look at the taste of my little mouse
Recipe Recommendations
- duck heart 500 grams
- Korean Maotai-flavor barbecue sauce 100 grams
- ginger a little
- cooking wine 2 tablespoons
- cumin powder appropriate amount
- chili powder appropriate amount
Steps for The Korean-sappy duck heart
1
Get all the food ready
2
Slice a little bit on the side of the duck heart and wash it
3
Add ginger, wine and Korean sauce
4
Battered and pickled for four hours or more
5
# Put the pickled duck heart on the grill # Medium
6
Send it to the pre-heated middle of the oven: up and down, 185 degrees
7
10 minutes to bake and flip out and then brush the gravy and put it in the oven
8
10 minutes to bake, flip out, and then throw powder and pepper. Noodles
9
Move to the upper middle and bake it to about five minutes
10
It's time to take out the oven
11
Use it best while it's hotThe Korean-sappy duck heart Make Tips
One, there's bruised blood in the duck heart, a little bit of it's easy to wash and taste it, two, and a little bit of it will taste better