Chicken gizzard (chicken stomach) 500g, 3 pieces of star anise, 4 pieces of cinnamon 1 segment, 4 pieces of fragrant leaves, 3 pieces of pepper 10, dried pepper, ginger, soy sauce, sugar and salt.

Exercise 1. Heat oil in a wok, then stir-fry star anise, cinnamon, pepper, dried pepper and ginger.

2. Stir-fry the chicken gizzards, and then pour in some soy sauce and soy sauce (soy sauce is colorful and delicious).

3. Add a small amount of sugar, add fragrant leaves, add a small bowl of water and put it in a pressure cooker. Steam 15-30 minutes after the water boils (shorter time for crispy taste and longer time for softer taste)

4. Add some salt after cooking to make the salt taste.

5. Slice when you eat, and then pour some marinade (the juice of boiled chicken gizzards)!

Material: 500g of chicken gizzards;

Ingredients: 2 star anise, 2 small pieces of cinnamon, 3 pieces of fragrant leaves, more than 0 pieces of pepper 10, ginger (sliced), 2 teaspoons of soy sauce, 2 teaspoons of soy sauce, and cooking wine 1 teaspoon;

Sauce: Jiang Mo, soy sauce, rice vinegar, chicken soup (or stock), Chili oil (see here for details), sesame oil and fried sesame seeds;

Exercise 1. Dirty chicken gizzards, repeatedly rubbed with salt, and drained for later use;

2. Put a proper amount of water into the pot, add star anise, cinnamon, fragrant leaves, pepper, ginger slices, soy sauce, cooking wine and a proper amount of salt, and boil over high fire;

3. Add the washed chicken gizzards, turn to low heat for about 35 minutes after the fire is boiled, turn off the fire, soak for two or three hours, and take out the slices;

4. Put Jiang Mo, soy sauce, rice vinegar, chicken soup, Chili oil, sesame oil and sesame seeds into a small bowl, mix well to form a sauce, and pour it on the sliced red-cooked chicken.

material

400 grams of chicken gizzards and appropriate amount of onion.

Exercise 1.

Wash and blanch the chicken gizzards for later use.

2.

Put the chicken gizzards into the pot, and add appropriate amount of water, soy sauce, ginger slices, pepper, thirteen spices, salt and monosodium glutamate.

3.

Turn to slow fire and continue to cook. Simmer for about 60 minutes, add onion and continue cooking 10 minutes. Turn off the fire and simmer 10 minute. Slice it while eating.

material

Fresh Endothelium Corneum Gigeriae Galli, Rhizoma Zingiberis Recens, Pericarpium Citri Tangerinae, Nutmeg, Fructus Foeniculi, Cortex Cinnamomi, Fructus Anisi Stellati, Radix Angelicae Dahuricae, Fructus Piperis, Flos Caryophylli and Radix Glycyrrhizae.

Exercise 1. Put all kinds of marinades into the marinade bag of Qicheng Bao, boil the pot with water, add seasoning and marinade bag and boil it with strong fire.

2. Wash the chicken gizzards with salt and raw flour (all the chicken gizzards sold in the supermarket have been treated, so come back to check and rinse them).

3. Put the chicken gizzards into the boiled water of onion and ginger, blanch and remove the odor.

4. Put the scalded chicken gizzards into the boiling salt water pot, boil and turn to low heat for about 30 minutes.

It is more delicious to stew for several hours after turning off the fire.

6. Slice when you eat, or pour a little marinade to make it taste stronger.