1. First, we prepare 200 grams of clean chicken gizzards, a chopped green onion and a chopped ginger, put them in the pot, grab a handful of dried peppers and a pinch of fennel, then add two pieces of star anise, two pieces of angelica dahurica, a chopped green onion to squeeze out juice, a handful of coriander stalks to enhance the flavor, and add some green peppers for later use.

2. After all the ingredients are ready, we blanch the chicken gizzard, pour some cooking wine to remove the fishy smell, put the cold water in the chicken gizzard into the pot, and slowly boil the blood inside. After the water is boiled, remove the floating foam from the pot, blanch the chicken gizzards for about 2 minutes, then pour them out, rinse them with clear water and control the water for later use.

3. Put a little base oil in the pot, put a handful of rock sugar, stir fry slowly, and the rock sugar will melt slowly. When all the rock sugar melts and the sugar juice oil turns from light yellow to jujube red, pour a spoonful of water from the pot and stir it evenly to get the sugar color.

4. Heat the oil in the pot. When the oil is hot, pour in spices such as onion and ginger, stir-fry with low fire, add 10g chafing dish seasoning, stir-fry the sauce to red oil, and stir-fry for about 2 minutes to fully get the fragrance of the materials.

5. Then pour the chicken gizzards into the pot, turn over the wok to make the chicken gizzards absorb the fragrance of spices, add 2g soy sauce to enhance the color, 5g oyster sauce to enhance the freshness, stir-fry evenly, then pour a little cooking wine to remove the fishy smell, pour the freshly cooked sugar color into the pot, add 10g soy sauce to color the chicken gizzards, and pour a proper amount of water from the side of the pot.

6. After adjusting the color, take out the pot, pour the chicken gizzards into the pressure cooker and cover the lid. After SAIC, turn to low heat 10 minute to marinate the chicken gizzards so that they can absorb the marinated soup. If you don't change the pot, it is ok to marinate the chicken gizzards for 30 minutes.

7./kloc-Turn off the fire after 0/0 minutes, open the lid after exhausting, and soak the chicken gizzards in the marinade for 30 minutes, so that the chicken gizzards will be more delicious. After soaking, we will pick out the chicken gizzard, cut it into small pieces, put it on a plate, pour the soup on it and serve it.