Creating a summer oil-free kitchen -- salted duck liver
*Duck liver is an antidote organ, so you should wash it with water when you buy it. Put it in a container and soak it in water for 3 hours, and change the water for 4 times. If the weather is hot, keep it fresh in the refrigerator, otherwise it will stink.*Turn off the duck liver immediately after boiling. If you like the old one, cook it for about 4 minutes. The casserole has good heat preservation effect.*If you add garlic powder and rice vinegar before eating, it will also taste good.
Step 1 . . Materials: 500g duck liver, star anise, 3 cinnamon, 1 small root pepper, 4 pieces of ginger, seasoning: salt, 1 tablespoon cooking wine
Step 2 . . Wash the star anise cinnamon pepper, bake it in a hot pot and add water.
Step 3 . . Add the cut ginger.
Step 4 . . Pour in cooking wine.
Step 5 . . Pour salt into it, and turn it into a casserole after the soup boils.
Step 6 . . Bring the soup to a boil, pour in the duck liver and cover it. When the soup opens again, turn off the heat and stew for about 4 hours, and then slice it and eat it.
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