How to make duck liver marinated in balsamic vinegar

Maybe you are studying away from home, or maybe you are busy with work every day, but no matter how busy you are, you still have to eat, because it is the basic condition for your survival. There are many ways to eat, but we have to eat healthily, we have to cook our own meals, only in this way can we be healthy. For this reason, I will first talk about the recipe of duck liver drunk in balsamic vinegar.

1.121 Take out the duck liver the next day and rinse it twice. If you want to peel the skin, you can soak the duck liver in water and tear it. This way the duck liver will not break and the skin will be easy to tear. If you don't like the trouble, go to the next step directly.

2.212 Buy the duck liver the evening before, rinse it with water several times to remove the blood, then soak it in water, add 6 slices of ginger, 10 peppercorns, and 1 tablespoon of cooking wine, and soak it in the refrigerator overnight

3.1 Prepare other ingredients, about 30 peppercorns, about 8 slices of ginger, two rolled up scallions, salt, cooking wine

4.2 Such peeling skin can keep the whole duck liver intact

5.1 After boiling, skim off the foam

6.2 Put duck liver into the pot with cold water

7. Add ingredients

8. Add cooking wine

9.1 Take out the duck liver, cut into small pieces, and put into the food processor

10.2 Add a little salt, boil over high heat for about three minutes, turn off the heat, and soak for about 3 hours until cooked through.

11. Puree

12. Then use the mold to press it into a round shape and put it in the refrigerator

13. Prepare the ingredients for Huadiao jelly, pour the fish gelatin powder into cold boiled water and stir evenly, then mix all the ingredients

14. Put it in the pot and cook it on the lowest heat until it is slightly open and then turn off the heat

15. Pour the cooked soup into a small bowl, cover it, and refrigerate for 2 hours until it solidifies.

16. After the Huadiao jelly is formed, prepare the oyster sauce and balsamic vinegar sauce. Mix the oyster sauce, vinegar and sugar and stir evenly.

17. Stick two wonton skins with a little water, heat the pan, add a little oil, and then put the wonton skins in and fry them on both sides until crispy.

18. Cut the Huadiao jelly into cubes

19. Take out the duck liver paste, place it on the wonton skin, put it on a plate, add Huadiao jelly, and drizzle with oyster sauce and balsamic vinegar.

After reading the detailed introduction of duck liver drunk in balsamic vinegar, I believe you can’t wait to try it. Don’t be anxious. First remember this specific method in mind, and then learn to do it well. I believe you can do it well.