1. Method 1: Prepare materials: chicken offal, pickled pepper, pickled ginger, green onion, oil, dark soy sauce, and cooking wine.

Wash and slice chicken offal, blanch and set aside.

Heat 7 layers of oil in a pan until cooked, pour in the chicken giblets and cook in the cooking wine, stir-fry for 2 minutes, remove and drain the oil.

Heat the oil at the bottom of the pot, add the pickled ginger and pepper and sauté until fragrant, then add the chicken giblets, a little dark soy sauce, and chicken essence, stir well, and finally add some green onions and it's ready to serve.

2. Method 2: Boil chicken with rice wine.

3 to 4 pairs of chicken offal, 3 red dates, 50 grams of white pepper, 10 grams of chopped green onion, appropriate amounts of salt, sugar, sesame oil, chicken essence, and ginger wine.

Remove the pits from the red dates and set aside; wash the chicken offal, apply it evenly with salt, rub it with your hands for a while, then rinse with water, separate the chicken offal with scissors, cut the chicken gizzards in half, drain the water, and season with salt, sugar, sesame oil,

Marinate the ginger wine for fifteen minutes and set aside; lightly crush the white pepper and set aside; prepare water and add crushed white pepper. After the water boils, put the chicken gizzards first, season with a little salt and chicken essence, cook over high heat for two minutes, and add the rest

Add chicken giblets and red dates, add a little ginger wine and simmer for a while.

Prepare a bowl, first pour an appropriate amount of rice wine, then pour the cooked chicken giblets and soup base together, sprinkle with chopped green onion and serve.

3. Method three: braised chicken.

Ingredients: Chicken cavity, appropriate amount of liver and heart, appropriate amount of rice wine, appropriate amount of red oil, appropriate amount of white banyan tree, 2 green onions, 1 piece of ginger (beaten), fragrant noodles, cinnamon, and a little cloves.

In the pot over high heat, add white soup (to cover the raw materials), soy sauce, scallion knots, ginger cubes and the flour, cinnamon, cloves that have been put into the cloth bag. After the color and taste are correct, push into the chicken cavity, liver, heart, etc. (the above raw materials

Wash them beforehand).

After rolling, discard the foam to make the soup refreshing.

Then add rice wine and white bean sprouts and cook until boiling.

Reduce the heat to low (use medium heat), cover and simmer for about 25 minutes, until the raw materials are purple-red. Remove the cooked ones first (so as not to be too crispy), put them in a basin and add an appropriate amount of raw brine for soaking.

When eating, take out slices and serve on a plate.