Spicy duck gizzards
By BlakeCollins
Ingredients: chicken essence,salt,white sugar,cooking wine,soy sauce,onion,Jiang,garlic,octagonal,cinnamon,soy sauce,dried chili,green and red pepper,duck gizzard,laojiang
Recipe Recommendations
- duck gizzard of 5
- dried chili appropriate amount
- laojiang a large piece
- green and red pepper 3 each
- garlic 2 cloves
- Jiang 2 small pieces
- onion two
- soy sauce 3 tablespoons
- soy sauce a big spoonful
- cooking wine a big spoonful
- salt appropriate amount
- octagonal 2 blocks
- cinnamon 2 small pieces
- white sugar a little
- chicken essence appropriate amount
- medium spice
- halogen
- an hour
- simple
Steps for Spicy duck gizzards
1
Wash the duck gizzards and blanch them.
2
Put it in the marinade, until the marinade reaches the duck gizzards, put it into an electric pressure cooker, for 15 minutes. For a traditional pressure cooker, start to exhaust, turn to low heat, and press for 5-8 minutes.
3
Stewed duck gizzards for use.
4
Chop the onions, ginger and garlic, and slice the green and red peppers. I used Jiangxi Gao 'an peppers, so I used them diagonally. I forgot to take the pictures of the peppers.
5
Slice the stewed duck gizzards.
6
Heat the wok, add a little oil, and when warm, add green onions, ginger and garlic to saute until fragrant.
7
Pour in the green and red peppers and stir fry together, add soy sauce, chili oil, salt and chicken essence, add a little water, and stir fry well.
8
Pour in the duck gizzards and stir-fry until the soup thickens.