[Encyclopedia of Lu Yazhen]_How to do_How to do

[Encyclopedia of Lu Yazhen]_How to do_How to do

There are many minerals such as nicotinic acid, vitamin c, potassium and phosphorus in duck gizzard, and it also has a stomach-invigorating effect. You can make it into braised duck.Suitable for drinking, it can also alleviate the disease of anemia, and also has a good effect on the treatment of indigestion and epigastric fullness. So what is the practice of Lu Yazhen?

First, what is the practice of Lu Yazhen?

Ingredients for braised duck gizzard liver: 500 g of duck gizzards and 500 g of duck liver.

Accessories: 100 grams of soy sauce, 50 grams of caster sugar, 5 grams of salt, 25 grams of shallots, 25 grams of ginger, 50 grams of cooking wine, 100 grams of crude salt, 10 grams of star anise, 10 grams of cinnamon, 15 grams of clove, 25 grams of sesame oil.

Practice: 1.

The duck gizzards are split in twos, and the dirt inside the gizzards is washed away with water.


Use a sharp knife to scrape off the yellow skin, add coarse salt, rub and grind to remove the bitter liver and coat on the duck liver. Do not break the bitter gall and then wash it.


Add water to the pot and boil the duck gizzards. Duck the liver with water and remove them.


Fill the pot with 1500 ml of fresh water, add the cooked duck gizzard seasoning wine, soy sauce, sugar, refined salt, spring onion, ginger, star anise, cinnamon, clove, and boil over high heat.


Skim the floating foam, cover, and simmer for about 40 minutes on a low heat.


Remove the lid and add the duck liver. Cook over medium heat for 8 minutes and drain the juice.


Drizzle with sesame oil, let it cool and slice and serve.

Second, soak chicken gizzards with a few drops of white vinegar for one afternoon, wash them, rinse them with ice water, and prepare the cloves, cinnamon, star anise, dried hawthorn, fennel seeds, peppercorns, ginger, licorice, and dried peppers.

Cut the shallots into slices, slice the ginger, cut the garlic in half and set aside. Mix the soy sauce and soy sauce 1 to 1 and prepare 1 pinch of rock sugar.

All marinades and spices are mixed and soaked in water for 30 minutes. The amount of water is almost the same as chicken gizzards.

Bring the soaked seasonings to a high heat and simmer on low heat for 15 minutes, then add the simmered chicken grate to medium heat for 5-10 minutes, turn off the heat and soak.

Just take out the chicken gizzards and slice them for consumption the next day.

What is the practice of Lu Yazhen?

Cut the prepared duck gizzard into two halves with a knife from the middle, and then wash it carefully with water. Wash away all the dirt in it, and then use a sharp knife to remove the yellow skin inside it.

Add the salted duck gizzards and knead it vigorously to remove the greasy surface, then wash with water, put the water in the pot and heat it to boil, then put the duck gizzards in the pot and remove them to remove the water.
Refill the pot with 1,500 grams of water, add the cooked duck gizzards, and then add cooking wine, edible salt, sugar, and other prepared spices. Cover the pot and boil over high heat.

: Remove the upper layer of foam from the pot lid and cook for 50 minutes with low heat. Add the sesame oil to turn off the heat. After it cools down, take it out and cut into slices to serve.