Duck gizzard is the duck stomach. It is round in shape, tight in meat, tight in meat, tough and chewy, has a long taste and no greasy feeling. It is a delicacy that is popular among all ages.
Use duck gizzards, duck hearts, and duck liver to make vermicelli pot. The taste is not so good!
Flying duck gizzards and vermicelli casserole
Recipe Recommendations
- fans 60 grams
- tomatoes appropriate amount
- mushrooms appropriate amount
- oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- fresh soy sauce appropriate amount
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for Flying duck gizzards and vermicelli casserole
1
Prepare the ingredients and wash the tomatoes and greens.
2
Wash duck internal organs and slice them.
3
Soak the vermicelli in warm water.
4
Heat the oil in the pan, add the ginger slices and stir-fry the duck viscera.
5
Take the casserole, put in appropriate water, and put down the duck viscera.
6
Add 2 slices of tomatoes, mushrooms, onion knots, and cooking wine, bring to a boil over high heat and reduce heat for 20 minutes.
7
Put down the fans and boil them to medium heat.
8
Put down the green vegetables and bring them to a boil, and remove the green onion knots.
9
Add salt, chicken essence, fresh soy sauce, pepper, and chopped green onion to taste.Flying duck gizzards and vermicelli casserole Make Tips
I like to eat spicy food with some chili oil. It tastes very good.