Salted duck liver tastes delicate, soft, glutinous and tender. It is one of the signature cold dishes of Beijing Quanjude Roast Duck Restaurant and a must-order dish for Beijing gourmets when eating roast duck.
If you think that salted duck liver is boiling duck liver in salt water, you are wrong. It sounds like the method of salted duck liver is very simple. In fact, it is necessary to ensure that the duck liver tastes very tender, tastes fresh and fragrant, but does not have a strong smell. It is also a trick to make the duck liver eat without being old or stale.
salted duck liver
By PansyWunsch
Recipe Recommendations
- sweetening
- quick-boiled
- several hours
- ordinary
Steps for salted duck liver
1
Prepare spices: 2 tsaoko fruits, 1 piece of cinnamon, 5 star anise, several pieces of fragrant leaves, more than 10 pieces of prickly ash, 2g of cloves, 2g of coix seed, and 1g of liquorice.
2
Cut up green onions, ginger, and garlic.
3
The fascia on the duck liver must be removed completely, otherwise it will affect the taste. After the duck liver is defasciated, soak it in clear water for a few hours, and change the water once or twice in the middle. This can remove most of the blood in the duck liver.
4
Add appropriate amount of water into the pan to just drown the duck liver. Add tsaoko, cinnamon, star anise, cloves, coix seed, fragrant leaves, pepper, licorice, cooking wine, salt, sugar, onions, and ginger. Bring to a boil over high heat, adjust the taste, turn to low heat, cook for 30 minutes, turn off the heat, pour into a suitable container to cool.
5
Add water, cooking wine, salt, onions, and ginger to the pot, bring to a boil over high heat, add the duck liver, and start to poke the duck liver with chopsticks for about 1 or 2 minutes after boiling the pot. The red color just doesn't appear. The duck liver is boiled until it is seventy or eighty ripe, immediately turn off the heat and leave the stove.
6
Pour the duck liver into the cooked spice soup and soak it for at least 5 to 6 hours. The flavor of the duck liver is mainly completed by soaking. If the time is short, the flavor will not be able to enter.
7
That's good.salted duck liver Make Tips
Sichuan peppercorns and cooking wine should be used in moderation, not the more the better; they merely serve to remove the gamey smell, and using too much will mask the fresh flavor of the duck liver.