Crystal Duck Gras【Cold Mix for Banquet】

Overview

A family banquet is the best way to entertain guests in my heart, bar none. I'm not actually a patient person, but I'm very willing to be attentive to the people around me that I care about. I have made salted duck liver before, and I also like to make crystal pork skin jelly. The combination of the two became today's cold dish. There's nothing fancy, just be patient and meticulous.

Tags

• cold dishes
• home cooking
• chicken essence
• cooking wine
• duck liver
• onions
• pigskin
• zanthoxylum bungeanum
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Wash the duck liver and remove the fascia.

   

2. 2 Soak in cold water, changing the water several times in between.

   

3. 3 Put it in a pot, add cooking wine and blanch it in water to remove any fishy smell. Rinse with clean water and return to the pot, add salt, pepper, onion, ginger, and cooking wine to marinate. (For detailed steps, please refer to the "Salted Duck Liver" recipe posted before)

   

4. 4 Put the pork skin into a pot, add cooking wine and blanch it, then rinse with cold water. Then put it into a pot and blanch it, then rinse it with cold water, repeat it several times until there is no more fat on the meat skin. Add onions and ginger, add water and bring to a boil, then cook over low heat until it becomes a thick meat skin jelly liquid.

   

5. 5 Take a portion of the pork skin jelly soup and add chopped duck liver to boil. Add salt, chicken essence, sugar and pepper to taste.

   

6. 6 Pour into a crisper and set aside to rest.

   

7. 7 Freeze the remaining meat skin, season it, then pour it into a crisper and set aside to rest.

   

8. 8 Change the knife presentation. Thinly slice the garlic cloves and arrange them into plum blossoms for garnish.

   

9. 9 Plate decoration: plum blossom petals: garlic cloves stamens: red pepper stems: celery