Listening to the elders, the best duck in Anhui is to count the Daoxiang Village. It should be the one that was cut into pieces in paper and stored in the paper; now I don’t know where to buy it. After the year, I will make a plate of brine duck liver as a snack to eat, salty and refreshing, not greasy, crunchy and especially chewy.
The dried sorghum is completely thawed and washed. It is prepared in a ratio of 3 grams of salt and 1 pepper. It is stored in the dark at room temperature for 3 days.
Rinse the marinated duck liver, put it in the pot and submerge it (pour the marinated brine), add the ginger and shallots, add 1 teaspoon of the wine to the boil, and cook for 5 minutes. , put it to the natural cooling, take out the sliced tray
This configuration is a taste of several adjustments, suitable for snacks or snacks, does not feel too salty; if the taste is heavy, you can add salt or marinate for a day or two; cook for 5 minutes to taste Crisp, like to be more cooked, you can cook for a while; cooked duck gizzards soaked in brine for a night, will add more delicious.