Three treasures of Xiangzao(xia jiu hao cai xiang zao san bao )

Three treasures of Xiangzao

Introduction:

"When summer comes, it's good to make more cold dishes like this in the refrigerator. It can also be used as snacks. It's absolutely great with beer."

Production steps:

Step 1: blanch duck tongue and chicken gizzard slices.

Step 2: slice Pleurotus eryngii and blanch it in water. Soak Pleurotus eryngii in brine for a while.

Step 3: blanch duck tongue and chicken gizzard in cold water.

Step 4: add pepper, star anise, green onion, ginger, duck tongue, chicken gizzard, salt in water, boil for 5 minutes, soak for a while.

Step 5: put pickled pepper, bittern, vinegar, salt, sugar, drained duck tongue, chicken gizzard and Pleurotus eryngii in a clean basin. Soak for more than five hours and you can eat it.

Materials required:

Duck tongue: right amount

Chicken gizzards: right amount

Pleurotus eryngii: right amount

Pickled pepper: right amount

Zanthoxylum bungeanum: right amount

Bittern: right amount

Ginger: right amount

Scallion: right amount

White vinegar: right amount

Sugar: right amount

Note: the same method can soak a lot of things, chicken feet, duck neck, pig feet, green beans, etc

Production difficulty: simple

Process: salting

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Xia Jiu Hao Cai Xiang Zao San Bao