Why let Jun Xiao do it? In the eyes of professional chefs, it is a chicken gizzard, not a duck gizzard or a goose gizzard. Therefore, we must pay attention to the distinction when choosing. Chicken gizzards are rich in tendons, which are more suitable for cooking and making spicy food.

First, cut the chicken gizzards, cut them into cm diamond-shaped pieces with an oblique knife, and wash them with blood to better remove the fishy smell.

Step 2: put the washed dry water into a container, add 0.4 g of pepper to every 2 kg of dry water, mix well and marinate for 30 minutes.

Step 3: Put two eggs, 3 grams of ginger rice, 5 grams of coriander grains, 3 grams of chicken powder and 2 grams of concentrated chicken juice seasoning into a container, mix well with dried ginger, and let stand for 10 minute.

Step 4: Evenly mix 5g sesame oil and 2g pepper oil into the dry county, and finally add 10g snowflake flour for sizing, 20g dried pepper noodles and 3g pepper noodles for later use.