2. Put all the octagons into the steel ball;
3. Duck gizzards and pork belly are put into cold water in the pot, and appropriate amount of white wine is added;
4. Add onion ginger and appropriate amount of soy sauce, and bring to a boil;
5. After boiling, skim the floating foam;
6. Cover again and simmer for 30 minutes;
7. Add a proper amount of salt, continue to stew for 10 minute, and turn off the fire;
8. It is advisable to soak for another hour or two;
9. Slice the preserved duck gizzards;
10. Cut the lettuce into diamond-shaped pieces;
1 1. Put lettuce slices around the circle;
12. Put the chopped duck gizzard in the middle, and then add the minced garlic;
13. There is a mixture of red oil, balsamic vinegar and light soy sauce next to it.
14. When eating, pour the seasoning in and mix well.