The common way to cut the gizzard is to cut the flower knife, the practice is as follows:

Preparation materials: 320g of gizzard, salt, chicken essence, ginger, persimmon pepper 120g, 70g of carrots, moderate amount of yellow wine

One, first of all, the gizzard is washed.

Two, first cut in half.

three, and then cut into thin slices.

four, change the knife cut pattern.

fifth, add the right amount of water in the frying pan, bring to a boil, pour the gizzard.

VI, cook for a while above there will be a lot of floating foam appear, pour the gizzard out and rinse.

seven, frying pan add the right amount of water, add the right amount of ginger, yellow wine.

eight, pour in the gizzard and cook for 30-45 minutes, fish out.

nine, carrots cut into slices diagonally.

ten, frying pan with a small amount of water, down into the carrot slices to cook for 3 minutes.

xi. Pour in the green pepper slices and cook together for 1 minute.

xii, pour in the gizzard.

thirteen, add the appropriate amount of June fresh special soy sauce.

XIV, add the appropriate amount of salt, chicken broth stir fry evenly.

fifteen, sheng out of the plate can be eaten.