Ingredients ?

500 grams of chicken gizzards

2 star anise

1 tablespoon of peppercorns

5 dried chili peppers (more if you like spicy food)

8 grams of salt

1 tablespoon of soy sauce

1 tablespoon of sugar

1 tablespoon of cooking wine

How to cook gizzards ?

Wash the gizzards and put them into a pot, then put 2 tablespoons of salt and scrub them with your hands for a while, then rinse them with water for several times (this will remove the odor of the gizzards), then pull them out and control the water

Cut each gizzard from the two bulging parts into two, then cut a knife vertically in the bulging side of the gizzard to the 1/2 place, don't cut it off to open it up, so that it is easy to get the flavor when pickling

This is a good idea.

The frying pan burned to a slight heat into the star anise, salt, pepper, dried chili peppers stir fry on low heat until the salt becomes slightly yellow, star anise and pepper out of the flavor

Fried and poured out with a rolling pin and rolled into small particles

The gizzard, rolled out of the seasoning into a pot, and then into the wine, soy sauce, sugar, mixing well to marinate in a cover for 2 days, during the period of time to often turn a little bit if the heat is the best to put in the refrigerator! Refrigerated marinade

Pickled gizzard wipe off excess marinade, put on the cover curtains to dry for 3 to 4 days, the sun until the appearance of completely dry, during the period to often turn, so that the drying evenly; drying 3 to 4 days of gizzard dry slightly tough, like chewy can be a little more time to dry. You can dry some more at a time to the refrigerator to freeze, eat some steamed and cut into slices as a snack to eat and play very tasty

The gizzards will be sun-dried to the steam curtain on the steam after 30 minutes of steam on medium heat and take out the slices can be eaten

drying time you can also use a needle and thread will be salted gizzards up to drying, drying can be placed in a cool, ventilated place to hang to save and eat! and then steamed, so that the dried gizzards eat more chewy