The duck gizzard is duck stomach and duck gizzard. The shape is oblate, the meat is tight, tight and chewy, and the taste is long and non-greasy. Anemia patients, upper abdominal fullness, indigestion are especially suitable for consumption
Wash the slices with duck plague, live on salt, ginger and cooking wine, marinate for 10 minutes.
Green pepper, onion, soaked kidney bean, soaked ginger, pickled pepper, and garlic are cut separately
Put the lard in the pot, heat it, add the soy beans, soaked ginger, pickled pepper, garlic, pepper, saute
Put in the duck gizzard and stir fry for half a minute.
Add soy sauce, watercress, continue to fry for 2 minutes
Pour in onions and green peppers, add salt, stir fry for 3-5 minutes, just fine.
Duck plague is more difficult to wash, you can use salt together, you must wash it. Duck plague can also cut flowers like a waist flower, which is more beautiful and tasty.