[Steps of salted duck liver comparable to foie gras, how to cook salted duck liver comparable to foie gras]

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Salted duck liver comparable to foie gras

Buy some duck liver from the duck meat stall owner at the vegetable market. Duck liver goose soft stone size, because of the heavy smell, few people make a special trip to buy it, so most of the time the stall owners keep it for themselves. I bought a kilo of duck liver and only spent 2 yuan. After processing, even can make foie gras taste!

Food Ingredients

Duck liver 500g

Cinnamon 1

Octagonal 1

dried chili 4

Zanthoxylum bungeanum 10

Ginger 6 pieces

Garlic 6

Onion 3 small bundles

Seasoning:

cooking wine

Salt

Candy

Step

Preparation of materials

Duck liver to remove the surface of the excess fat, fascia, rinse with running water.

Soak in cold water and pour some cooking wine.

Change the water every hour and soak for three or four hours until the surface of the duck liver is white and bloodless.

Fully soaking the bleeding water is the key to the duck liver. It must be soaked more.

Scallion cut, ginger slices, garlic peeling, dried chili all two.

Pour a large pot of cold water and add the ginger, chili, cinnamon, star anise and pepper.

Boil over high heat, then turn to low heat and cook for about 15 minutes to let the spices taste fully cooked.

Then put garlic grains and scallion segments.

Add four or five icing sugar and salt.

Here is about 1L of water, with 1 porcelain spoon of salt. The salt water is a little saltier than the usual soup so that the duck liver is easy to taste.