醉腎片 Drunken Gizzard **字幕CC Eng. Sub**

🟢材料：
火雞腎 400 克
紹興酒 1 湯匙
薑 1 片
蔥 1 根
花椒八角 少許

🟢醉汁材料：
當歸 3克
枸杞子 5克
花椒 1.5克
月桂葉 2片
八角 1粒
冰糖 20克
薑 20克
蔥白 15克
紹興酒 5湯匙
玫瑰露酒 1湯匙
雞湯 250毫升
水 500毫升
鹽 適量

🟢做法：
1️⃣ 煮醉汁：用小火炒香花椒和八角， 加入月桂葉、當歸、雞湯、薑和蔥白、冰糖， 加入500毫升水，滾起後轉小火煮5分鐘，加入枸杞子，關火放涼，過濾渣滓，將枸杞子放回湯汁中，加入1湯匙玫瑰露酒和5湯匙紹興酒，適量鹽醉汁即完成。
2️⃣ 將火雞腎用鹽揉搓洗淨，水滾後加入薑、蔥、花椒八角、紹興酒，中小火煮 15 分鐘。
3️⃣ 準備一盤冰水，將煮好的火雞腎放入浸泡 5 分鐘，撈出。
4️⃣ 將火雞腎放入醉汁中，置冰箱中浸泡 6~8 小時或過夜。
5️⃣ 把醉汁浸泡過的火雞腎取出切片，作為請客前菜可把筋膜去掉後切片，淋上醉汁即可。

🟢Ingredients:
Turkey Gizzards 400g
Shaoxing Wine 1 tablespoon
Ginger 1 slice
Spring Onion 1 stalk
A few Peppercorns and Star Anise

🟢Drunken Marinade Ingredients:
Chinese Angelica 3g
Wolfberries 5g
Sichuan Peppercorns 1.5g
Bay Leaves 2 pieces
Star Anise 1 piece
Rock Sugar 20g
Ginger 20g
Spring Onion White 15g
Shaoxing Wine 5 tablespoons
Mei Kuei Lu Chiew (Chinese Rose Wine) 1 tablespoon
Chicken Broth 250ml
Water 500ml
Salt to taste

🟢Cooking Directions:
1️⃣ Prepare Drunken Marinade: Toast Sichuan Peppercorns and Star Anise over low heat. Add Bay Leaves, Chinese Angelica, Chicken Broth, Ginger, Spring Onion White, and Rock Sugar. Pour in 500ml of water. Bring to a boil, then simmer for 5 minutes over low heat. Add Wolfberries and turn off the heat. Let it cool, then strain out the solids. Return Wolfberries to the broth. Add 1 tbsp Mei Kuei Lu Chiew, 5 tbsp Shaoxing Wine, and salt to taste.
2️⃣ Rub turkey gizzards with salt and wash. In boiling water, add Ginger, Spring Onion, Peppercorns, Star Anise, and Shaoxing Wine. Simmer over medium-low heat for 15 minutes.
3️⃣ Prepare a bowl of ice water. Place the cooked turkey gizzards in the ice water for 5 minutes. Scoop out from water.
4️⃣ Place turkey gizzards in the prepared Drunken Marinade. Refrigerate and soak for 6-8 hours or overnight.
5️⃣ Take out the turkey gizzards from the drunken marinade and slice them. If serving as an appetizer for guests, you can remove the fascia before slicing. Drizzle with the drunken marinade and it's ready to be served.

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