1. Mash cumin, geranium, fennel, ginger, garlic and pepper in a garlic mortar, and then season with red wine, Chili sauce, salt, sugar and soy sauce.

2. Marinate the chicken with the sauce prepared in advance for 20 minutes.

3. Cut the tin foil into four squares and wrap the chicken with a little sauce. Be careful not to spill the sauce when you wrap it.

4. Put in the oven 10 minutes.

Crispy chicken gizzards

material

1 box of chicken gizzards, 1 a handful of coriander, half onion, ginger and garlic.

working methods

1. Wash the chicken gizzards, put the whole piece in cold water, add two pieces of ginger and a little cooking wine, and boil over high heat. It takes 15 minutes from the time when the chicken gizzards are put into the pot to the time when the fire is turned off. (At this time, the chicken gizzards are just in the "crisp" stage. The fire power of the stove is different from that of the chicken gizzards. If possible,

It will be slightly different, but it should be 15 minutes or so. /kloc-You can take out a small piece and taste it after 0/0 minutes, haha) Let the picked chicken gizzards cool and slice.

2, salt, pepper powder, Chili powder, garlic, Jiang Mo, soy sauce, vinegar, a little sugar into juice, with a little boiling oil poured on the juice.

3. Shred onion, mince coriander, mix well with sauce and chicken gizzards, sprinkle with white sesame seeds, and refrigerate in a fresh-keeping box for 2 hours, the taste will be better!