Duck Gizzard with black fungus(hei mu er ban ya zhen )

Duck Gizzard with black fungus

Introduction:

Production steps:

Step 1: wash duck gizzards with salt

Step 2: cut the duck gizzard into flower knife

Step 3: soak the Auricularia auricula with water, tear it into small pieces, and wash the impurities

Step 4: add appropriate amount of water to the pot and bring to a boil. Add the soaked Auricularia auricula and blanch it

Step 5: quickly blanch and remove

Step 6: bring water to a boil, add ginger slices and Zanthoxylum bungeanum, and bring to a boil for 2-3 minutes

Step 7: blanch the duck gizzards until they are cooked

Step 8: remove the drained water

Step 9: put the fungus and duck gizzard into a large bowl

Step 10: pour proper amount of soy sauce into the bowl, press out the mashed garlic with the masher and put it into the bowl

Step 11: add Thai sweet chili sauce

Step 12: pour in a little vinegar

Step 13: add a spoonful of sesame oil

Step 14: add some sugar

Step 15: put in the chopped scallions

Step 16: stir well to make hot and sour sauce

Step 17: pour the mixed chutney into the fungus and duck gizzard

Step 18: stir well and serve

Materials required:

Duck gizzards: 3

Auricularia auricula: 50g

Garlic: right amount

Scallion: right amount

Zanthoxylum bungeanum: right amount

Ginger slices: right amount

Rice vinegar: right amount

Sesame oil: appropriate amount

Sugar: right amount

Soy sauce: moderate

Thai sweet chili sauce: right amount

Note: Auricularia auricula must be pre bubble hair, only thoroughly bubble hair Auricularia auricula is crisp and refreshing. 2, Auricularia auricula can not blanch too long, so as not to affect the crisp

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hei Mu Er Ban Ya Zhen