A few simple steps to create an exquisite banquet dish - salted duck liver

2024-04-16 22:43:42 991

I feel that the footsteps of the New Year are approaching, and I may be returning to my mother's house to celebrate the New Year this year, so I will try my best to finish the New Year dish series first. I believe many friends, apart from occasionally going out to eat, still need to entertain at home most of the time. That's why before a party, I always think of the menu in advance, search for some decent banquet dishes, purchase ingredients, make them, and finally serve them to the table. Every detail is done as well as possible, and of course, some are simple and easy to make but also exquisite to handle. This is not only for the sake of face, but also for the respect of the guests.

Details of ingredients

Duck liver300 grams
Scalliona little
gingera little
Salted edamame beansa little
Heart Beautiful Radisha little
pepper1 tablespoon
Large materials2. 3 pieces
Cinnamon barka little
Cooking wine1 tablespoon

Technique

difficultySimple
workmanshiphalogen
tasteFive Fragrances
timeHalf an hour

Steps to make A few simple steps to create an exquisite banquet dish - salted duck liver

1. Remove white oil, film, and other foreign objects from duck liver
2. Wash the processed duck liver and soak it slightly with added wine (as the liver is a detoxifying organ, soak it as much as possible to help the toxins release)
3. Put the soaked duck liver into a cold water pot, add ginger slices and cooking wine to boil, turn off the heat, pour out, and rinse off any blood foam or impurities
4. Start another pot and pour Sichuan pepper (1 tablespoon), large ingredients (2 or 3 pieces), cinnamon (a little bit), scallions, ginger, salt (slightly more than usual stir fry), chicken essence, a little sugar, and cooking wine into the pot. Bring to a boil with water and simmer on low heat for 10 minutes
5. After pouring in the duck liver and boiling it, turn off the minimum heat and cook for 5 minutes (duck liver tends to age when the heat is too high). Turn off the heat and soak the duck liver in saltwater marinade for 8-10 hours. Remove the slices and serve on a plate
6. Finally, serve with salted edamame and heart-shaped radish on a plate