2, the production method:
(1) To clean the chicken gizzard, first remove the skin on the chicken gizzard, and clean the mucus on the surface of the chicken gizzard, then remove the chicken oil and impurities on the surface of the chicken gizzard. Be sure to check it carefully when washing the chicken gizzard.
(2) Control the cleaned chicken gizzards with clean water, add a proper amount of rice wine, and wash the chicken gizzards, so as to better remove the fishy smell of the chicken gizzards, then add clean water to clean them, and repeat the cleaning three times according to this method.
(3) After cleaning, add alkaline noodles and wash it again. This can remove some mucus on the surface of the chicken gizzard, remove the fishy smell of the chicken gizzard, and then add water to clean it for later use.
(4) Add clean water to the pot, add the boiled chicken gizzards, boil the water for 1 min, then take it out to control the clean water and rinse it with cold water. Add the spices into a clean pot, put the cleaned chicken gizzards into it, and add a proper amount of water until the chicken gizzards are just submerged.
(5) Start seasoning: add soy sauce to adjust the color, 50 grams of soy sauce, 8 grams of salt, 2 grams of pepper, and 30 grams of cooking wine. After boiling, turn down the fire and marinate for 25 minutes, then turn off the fire and soak.
(6) After naturally cooling, pick out the chicken gizzards, then slice them with a knife, slice the line peppers, slice the millet peppers, remove the pepper seeds, smash the garlic and ginger, and put them into a garlic mortar to mash them.
(7) Put the mashed garlic into a garlic mortar, add salt, chicken powder, fresh soy sauce, aged vinegar, Chili oil, pepper oil and sesame oil, stir the above flavors evenly, pour them into the chicken gizzards and mix well to serve.