“Speaking of Ji Chuan, I really like it, especially the roast duck gizzard. It’s just true love that lasts for ten years.Every time I go to barbecue, beef and mutton can not be ordered, but duck gills must first come to the bottom. In our side, duck gills are also called duck kidneys, because this term, every time I write a composition, there are always small partners to correct me. Today I will come back to Encyclopedia, let’s talk about the delicious way of roast duck gills.Duck gills are also called duck gills (Yinzhun), duck butterflies and county liver. They are the stomach of ducks.This part is tough, chewy, long-lasting, non-greasy, iron content is particularly rich, usually appropriate to eat more iron can also supplement it.Okay, to get to the point, what we are doing today is making roast duck gills at home. These sliced duck gills are sprinkled with cumin and chili powder. They are chewy and have a sense of Q. After eating a bunch of duck gills, we want to have a bunch of them.
|Cayenne pepper||Appropriate amount|
|Cumin powder||Appropriate amount|
|Salad oil||Appropriate amount|
|Barbecue sauce||Appropriate amount|
Prepare food materials, the amount of food is uncertain, because the brush is used to brush up, the demand for personal taste is also different, so we should pay attention to when doing.
The duck gizzard is sliced first, and it tastes better along the texture. After slicing, add cooking wine and marinate for 10 minutes to remove the fishy smell.
String bamboo sticks together, about 4-5 pieces are suitable.
The oven does not need to be preheated, put in the middle, bake for 5 minutes at 200 degrees above and below. I use the Baicui PE5040 oven, please refer to other brands.
After 5 minutes, brush both sides with salad oil, barbecue juice and honey, then bake in oven for 5 minutes. Repeat this step twice.
Finally, brush with chili powder, cumin powder, sprinkle with sesame, and bake in oven for 3 minutes.
The Works of Mandarin Cats from the World of Food and Life