Cumin duck treasure

The second day after I came back, I went to the shopping center. In the Chinese butcher shop, I could buy offal that foreigners didn't like to eat. Not only was it cheap and it was also handled very cleanly. It's not like the ones bought in China dragging a large string of intestines and other debris. Only the part you see is left to buy here. There are no unnecessary burdens and it is very convenient.

Recipe Recommendations

Yazhen 250 grams
onion one
onion appropriate amount
cumin appropriate amount
soy sauce appropriate amount
white sugar appropriate amount
salt appropriate amount
pepper appropriate amount
cooking wine appropriate amount
olive oil appropriate amount

cumin
burn
ten minutes
simple

Steps for Cumin duck treasure

Duck Zhen is washed across the corners and cut into a cross flower shape.

Boil boiling water to remove the cut duck into water, and then pass it through the cold river for later use.

Heat the pan and pour a little olive oil, stir-fry the onions first, and set aside.

Pour a little more olive oil into the pan and pour in the duck treasures from the flying water.

Stir fry for a while and then add a little cumin.

Pour in a little soy sauce, sugar, pepper, cooking wine, salt and water and simmer for a few minutes.

Pour in onions again before draining.

Stir fry for a while, add the spring onion segments before breaking, stir slightly, turn off heat and serve.