Braised duck liver

Tag: Steam  
Difficulty: 1/5 ★☆☆☆☆  
Servings: 3

Mode Reference

Mode: Steam  
Temperature: 100°C  
Time: about 30 minutes

Nutrition Analysis (per 100g)

Energy: 107.9 kcal  
Carbohydrate: 5% | 1.3g  
Protein: 44% | 12.0g  
Fat: 51% | 6.1g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

Part A

• Duck liver: 400g

Part B

• Shaoxing wine (Huadiao): 20g
• Large scallion sections: 30g
• Ginger slices: 20g
• Sichuan peppercorns: 10g
• Star anise: 2g
• Bay leaves: 2g
• Light soy sauce: 10g
• Ground white pepper: 1g

Cooking Steps

Step 1/6

Prepare the ingredients according to the required ingredients

Step 2/6

Wash the duck liver and soak it in water for 1 hour (to remove the blood)

Step 3/6

Put the soaked duck liver in cold water, add 20g of rice wine and blanch it, take it out, wash it and set aside.

Step 4/6

Take a deep bowl, put the blanched duck liver and Part B, add water until the duck liver is covered

Step 5/6

Place the deep-mouthed bowl in the center of the steaming tray, place it on the second level of the machine, fill the water tank with water, and set the Mode Reference settings on the appliance and start cooking.

Step 6/6

After cooking, let cool before slicing and enjoying