Marinade: soy sauce 1/3 bottles of ginger 1 root onion, 4 rice wine 1/2 cups of rock sugar, 4 salt, a little star anise, 3 pieces of papaya powder (or tender refined powder) 1 spoon.
Exercise: (1) Make a few cuts on the surface of chicken legs and gizzards with a knife to make the gravy taste quickly.
(2) Boil 1 pot of boiling water, put the chicken legs, chicken wings and chicken gizzards in Sichuan, remove blood impurities, and immediately pick them up. Pour off the blood, cover the material with water again, add all the marinade, boil with high fire and stew with low fire 1 hour.
(3) You can sprinkle some sesame oil, pepper and chopped green onion when slicing the pot, which will make it more delicious.
Nutritional value: chicken-chicken meat is tender and delicious, suitable for many cooking methods, rich in nutrition, nourishing and strong. Chicken is not only suitable for hot-fried stew, but also suitable for cold food. ...
Gourmet: Hong Kong and Taiwan cuisine-Taiwanese cuisine, with light taste and exquisite dishes. The main ingredient is seafood, which combines the cooking techniques of Fujian cuisine, Cantonese cuisine and Hakka cuisine. It was influenced by Dutch and Japanese culture, and then combined with all Hong Kong and Taiwan dishes in detail. ...