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Curing method of duck gizzard

1. Prepare duck gizzards: wash duck gizzards and remove excess fat and impurities. If edible alkali powder is used, duck gizzards can be soaked in water containing edible alkali powder for a while, then washed thoroughly to remove the smell. Preliminary treatment: blanch the washed duck gizzards in boiling water, add a few slices of ginger and a little cooking wine to remove fishy, James water for about 3-5 minutes, then remove and cool with cold water, drain.

2, production steps: first deal with duck gizzards, buy duck gizzards clean + clean and put into the utensils, soak in cold water for more than 1 hour, need to change water several times on the way, so that it can be fishy. Clean duck gizzard slices. Add duck gizzards to the utensils, add shredded ginger and light soy sauce. Add cooking wine, add one more spoonful, deodorize and marinate for 35 minutes. Add chopped ginger and stir-fry in a frying pan.

3. Practice: wash the duck gizzards into the basin, put a spoon of salt and wash them by hand, then rinse with water several times to remove the peculiar smell of the duck gizzards and control the moisture.

4. There is only love and delicious food in the world. Eating is a kind of happiness and food is a kind of interest. Can you stop your tireless steps and have a delicious meal? today, share the pickling method of rattan pepper duck gizzard: material: ingredient: duck gizzard 1500 grams.

5. production method: (1) cut the fresh duck meat from the horizontal side with a knife, remove the residue, scrape off the internal skin, tear off the external oil tendons, then clean and control dry. (2) knead the duck meat with salt, marinate it in the container for 1 day, remove it, put it through a string with a rope, and hang it in the sun. (3) it usually takes 3 to 4 days to dry. Take it at dusk every day and squeeze the duck duck one by one with your hands.

6. Methods: select fresh duck gizzards with purplish red appearance, elastic and glossy surface and thick texture; add a little salt to scrub repeatedly, which can effectively remove the fishy smell and sterilize, remember to tear off the residual yellow film on the surface of duck gizzards; prepare some ingredients, such as salt, pepper noodles, star anise noodles, pepper, white wine and so on.

How to keep duck gizzards fresh in salted water

After pickling, hang the duck gizzards in a ventilated place and blow-dry the skin.

Salted duck gizzards can be made more at one time. Put them in the refrigerator and keep them in the refrigerator. They are very suitable for entertaining guests. They can serve as snacks as well as wine. It is a delicious home-cooked dish.

Duck gizzard itself has no taste, it is best to put it in the stock to stew together, taste delicious duck gizzard pictures (20). Can buy some duck gizzards, then buy a whole duck, buy some pickled sour radish. Wash duck gizzards and cut into pieces, wash whole duck, put duck gizzards and whole duck into boiling water and boil to remove blood and fish out. Add some water and ginger to the pressure cooker, put the duck gizzards and whole ducks into the pressure cooker, press for 30 minutes over medium heat and turn off the heat.

Wash duck gizzards, open flower knife, blanch slightly in boiling water pan, then rinse with clean water. Put the duck gizzards into the pot, add water, add spring onions, ginger, pepper and salt, bring to a boil, simmer for about 2 hours, until the duck gizzards are ripe, add cooking wine, add fresh, and continue to cook over low heat until tasted. After the gravy in the pot cools, soak the duck gizzards in the brine. When eating, remove the duck gizzards and slice them on a plate.

How to remove the yellow skin from duck gizzards

1. The yellow skin on the duck gizzard can be removed by tearing. Usually after the duck is slaughtered, take out the duck gizzard immediately, thoroughly clean the inside, wash and drain. The inside of the yellow skin can also be removed when cleaning before cooking. If the duck is purchased from the market, it may have been initially processed, but it still needs to be carefully checked at the time of purchase to make sure that the yellow skin has been completely removed.

2. The yellow skin on the duck gizzard can be torn off directly. in general, when the duck gizzard is taken out after the duck is killed, the inside should be removed immediately, washed and drained, or the yellow skin can be peeled off before making. If it is a duck bought on the market, it may have been taken care of for you, of course, when you buy it, you should check it carefully to see if it is clean.

3. Remove the yellow skin from the duck gizzards before eating. The main method is to remove the duck gizzards as soon as the duck is killed, rub them with salt and cornflour, wash them with hot water, and then take out supercold water. At this time, you can remove the yellow skin from the duck gizzards.

4. Scald it with boiling water and pass through the water right away. The yellow skin is too ripe to separate.

5. First prepare the duck gizzards and old brine that need to be peeled; pour the old bittern into a clean container; then put in the washed duck gizzards, mix them up and down with chopsticks and marinate for about 20 minutes; take out the duck gizzards and rinse them and drain them; put spring onion and ginger, cinnamon, star anise and proper amount of water in the pot, boil them over high heat and put them into the duck gizzards; turn low heat and then bittern for about 10 minutes; finally, remove the duck gizzards and you can see that the yellow skin has been removed.

6. peeling duck gizzards: immediately remove the duck gizzards as soon as the duck is processed, rub them with salt and cornflour, wash them with hot water, and then take out supercold water. At this time, the yellow skin on the duck gizzards can be removed.