How to fry duck offal best

Many places prefer to eat duck offal, which refers to the internal organs of duck, including duck gizzards, duck livers, duck hearts and other ingredients. There are many ways to eat duck offal. It can be made into hot pot or stewed duck offal, both of which are delicious and have good nutritional value. Especially for people with anemia, it has a good blood-replenishing effect. Of course, you can't eat too much on a normal basis, after all, the cholesterol content in it is still relatively high.

How to fry duck offal best

1. Duck offal hotpot

Ingredients: 250 grams of duck gizzard, 250 grams of duck heart, 250 grams of duck liver, 250 grams of duck intestines, 100 grams of green vegetables, 100 grams of soaked vermicelli, appropriate amounts of mushrooms and bamboo shoots, 500 grams of broth, 15 grams of fine salt, 5 grams of MSG, and 2 grams of cooking wine.

practice:

1. Cut the duck gizzard, duck liver and duck heart into slices respectively, cut the duck intestine into sections or slices; remove the old stems of the green vegetables, trim them, and wash them with clean water; soak the mushrooms in warm water, pick out impurities, remove the stems and roots, and wash them with clean water; cut the winter bamboo shoots into slices. 2. Put an iron pot on the fire, add water, and when the water boils, blanch the duck gizzards, duck livers, duck hearts, and duck intestines, then cool them in cold water for later use. 3. Put vegetables and soaked vermicelli in water at the bottom of the hot pot. Arrange the duck gizzards, duck liver, duck heart and duck intestines separately, and place mushrooms and bamboo shoots on the top. Then add broth, salt, MSG and cooking wine. Light the hot pot and serve after the soup boils.

feature:

The main ingredients are crispy and tender, and the soup is mellow and delicious with a unique flavor.

2. Braised Duck Offal

Main ingredients: 50 grams of duck heart, 50 grams of duck liver, 50 grams of duck gizzard, 30 grams of duck tongue. Auxiliary ingredients: 50 grams of milk, 10 grams of magnolia slices, 5 grams of mushrooms. Seasoning: starch, cooking wine, salt, star anise, green onion, sesame oil, appropriate amount. Method: 1. Wash the duck offal with water, then boil it in boiling water, and rinse it in cold water; 2. Put the soup spoon on the fire, pour in 50 grams of chicken soup, add a little green onion and ginger, then add cooking wine, white soup, MSG, salt water, milk, magnolia slices, mushrooms, duck offal, etc. into the spoon; 3. After boiling, add starch to make a thick juice, add a little bright oil, and pour it out. Features: This dish is milky white in color and has a fragrant taste.