Accessories: 20 ml of soy sauce, 40 ml of brine juice (soy sauce is also acceptable), 20 ml of vinegar, Laoganma (Chili oil) 1 spoon, star anise 1 piece, cinnamon 1 piece, 3 pieces of fragrant leaves, 20 pieces of pepper, 2 pieces of ginger, 2 pieces of scallion, and parsley.

Practice: 1, clean the chicken gizzards, put chicken gizzards, cinnamon, star anise, fragrant leaves, ginger, pepper, soy sauce and brine juice (or soy sauce) into the boiling pot, add 2 bowls of clear water, bring to a boil with high fire, simmer for 30 minutes with low fire, turn off the fire and let the chicken gizzards cool naturally.

2. Take out half of the chicken gizzards and slice them, and put the other half in an ice box together with the brine juice, and put it in the refrigerator for refrigeration. It is no problem to keep it for 3 days.

3. Cut the scallion into inches, then cut the filaments vertically, cut the coriander into inches, put it on the sliced chicken gizzards, add a tablespoon (20 ml) of brine for cooking chicken gizzards, a tablespoon of aged vinegar, a teaspoon of Laoganma (5 ml), and even mix well.

Tip: It's very palatable to eat this cold meat dish in summer evening. It's convenient to have a cold salad on weekdays after the rest day.