Soak the duck liver with a proper amount of water for one night in advance to remove the blood and astringency in the liver of the duck.
Remove the duck liver drain water and remove the fascia from the duck liver
Put a proper amount of water in the pot (the water should not have duck liver), then put it into the duck liver and cook it. When the water temperature rises, the blood on the water surface will be clear.
After the floating foam is clear, put in the pepper, ginger, onion, cooking wine, salt and soy sauce together, and turn off the water after the water is opened.
Let the duck liver soak in the water to cool naturally, soak it for 4-5 hours, remove the drained slices.
1. Soak the duck liver with water in advance to remove the blood and astringency in the duck liver, so that the duck liver tastes tenderer. 2. When the cold water is used, the duck liver is placed in the pot to clear the blood foam more thoroughly. At the same time, it ensures that the taste of the duck liver is softer. If the underwater pot is opened, the duck liver will shrink when it is hot. 3. After the water is opened, the fire is covered and the duck liver is cooked instead of cooked, so that the taste of the duck liver is particularly soft and tender. 4. Let the duck liver soak for several hours in salt water to make the duck liver more flavorful.