Fried Duck Gizzard with green pepper and soybean
Duck gizzards can remain crispy and tender after being starched, which makes them more palatable.
Step 1 . Put the duck maw in cold water, add ginger slices, cooking wine, star anise, and water. When the water boils, remove the duck maw and wash it with clean water
Step 2 . Cut the duck gizzard into small pieces, add salt, grab vigorously with your hands, and then rinse with water
Step 3 . Wash the duck gizzard with 2 spoons of cornstarch and 2 spoons of cooking wine, mix well, and let it sit for half an hour
Step 4 . Diced green pepper
Step 5 . Soybean
Step 6 . Heat up the oil pan at 7 degrees Celsius, add the duck maw and stir fry until the color changes. Remove from heat and set aside for later use.
Step 7 . Add the remaining oil from the pot, stir fry with green peppers, and add a little salt. Adding salt is to preserve the original color of the green peppers. Set aside for later use.
Step 8 . Put oil in the pot, pour in edamame and stir fry quickly.
Step 9 . Pour in the duck maw, stir fry with salt, and add water. The water is just as good as the food. Cover until the edamame is cooked.
Step 10 . The edamame is cooked and the juice is almost collected. Pour in the green pepper, add chicken essence, and chopped pepper. Stir fry and remove from the pot
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