Duck Liver in Salted Spicy Sauce(yan shui ya gan )

Duck Liver in Salted Spicy Sauce

Introduction:

"Salted duck liver tastes delicate, soft, glutinous and tender. It is one of the signature cold dishes of Quanjude roast duck restaurant in Beijing, and it is a must for Beijing's gourmands to eat roast duck. If you think that salted duck liver is to cook it in salted water, it sounds that salted duck liver is very simple. In fact, it's really a trick to make sure that the taste of salted duck liver is very tender and delicious, but it doesn't smell fishy. It's also a good way to make it taste old and not woody. "

Production steps:

Step 1: prepare spices: 2 caokuo, 1 cinnamon, 5 star anise, several fragrant leaves, more than 10 prickly ash, 2G clove, 2G coix seed, 1g licorice.

Step 2: cut onion, ginger and garlic.

Step 3: the fascia on the duck liver must be removed, otherwise it will affect the taste.
After removing the fascia of duck liver, soak it in water for several hours, and then change the water for 1 or 2 times, which can remove most of the blood in duck liver.

Step 4: add appropriate amount of water to the pot, just to submerge the duck liver. Add tsaokuo, cinnamon, star anise, clove, Yiren, Xiangye, Zanthoxylum, licorice, cooking wine, salt, sugar, scallion and ginger. Bring to a boil over high heat, adjust the taste, turn to low heat, cook for 30 minutes, turn off the heat and pour into a suitable container to cool.

Step 5: add water, cooking wine, salt, scallion and ginger into the pot, bring to a boil over a high fire, add duck liver, boil for about 1 or 2 minutes, and then use chopsticks to poke duck liver, but no red color appears. Duck liver is cooked until it is mature, and then turn off the fire and leave the stove immediately.

Step 6: pour the duck liver into the boiled spice soup and soak it for at least 5 or 6 hours. The taste of duck liver is mainly achieved by soaking, and the taste can't enter after a short time.

Step 7: that's good.

Materials required:

Duck liver: 400g

Tsaoko: 2

Cinnamon: 1 piece

Star anise: 5

Fragrant leaves: Several

Zanthoxylum bungeanum: more than 10 pieces

Clove: 2G

Yiren: 2G

Licorice: 1g

Salt: right amount

Scallion: right amount

Cooking wine: moderate

Ginger: right amount

Sugar: right amount

Note: pepper and cooking wine to the right amount, not the more the better, just play a role in fishy, large amount will cover up the delicious duck liver.

Production difficulty: ordinary

Process: water

Production time: several hours

Taste: sweet

Chinese PinYin : Yan Shui Ya Gan