The first time I cooked chicken gizzards, I combined the practice of frying and stewing.

Materials?

Chicken gizzards 1 kg-2kg

2 tablespoons Pixian watercress

Appropriate amount of ginger, onion and pepper

Two fragrant leaves

Cardamom 1 capsule

Cinnamon, fennel, star anise, pepper and cooking wine.

How to make chicken gizzards with sauce?

Red-cooked chicken roe

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Chop ginger, onion and pepper.

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Zanthoxylum bungeanum, star anise, fennel, cinnamon and nutmeg are stewed in balls or gauze.

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Stir-fry onion, ginger and pepper in two tablespoons Pixian watercress.

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Add the soaked chicken gizzards and continue to fry.

Add water and cooking wine, add spice balls and fragrant leaves and cook.

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After the water boils, change the casserole and simmer for 30 minutes. I changed the casserole because I personally think that the effect of casserole cooking is more fragrant than that of iron pot.

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When it gets cold, you can slice it and put it on a plate. After tasting it, I think it would be better if you put some sugar in the stew.

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