1 kind of stir-fried chicken gizzards: Clean the chicken gizzards and shred them. Then add appropriate amount of sugar, soy sauce, cooking wine and chopped pepper and put them in the refrigerator for two hours. Heat oil in a pan, add pepper, star anise and dried Chili until fragrant, then add onion, ginger and garlic and stir well. Finally, we pour the marinated chicken gizzards in, and when the chicken gizzards are fried until they change color, we put the shredded green peppers in and fry them. When the chicken gizzards are almost cooked, we can pour a little old vinegar and cook them.
The second kind of cumin chicken gizzards: We clean the chicken gizzards and cut them into pieces. Then add cooking wine and marinate for ten minutes, and finally put it in a hot pot for a while. Heat oil in a pan, add onion, ginger and garlic, and stir-fry until fragrant. They add the cooked chicken gizzards, and then add a little cooking wine and edible salt to the pot. It is best to let the chicken gizzards out when there is no water. Then they can put some Chili noodles and add some cumin powder if they like Chili noodles.
The third kind of fried chicken gizzard with millet pepper: clean the fuselage, put it in a pot with cold water, and when it changes color, we take it out and cut it into pieces. It is best to pull a few holes in the chicken gizzard so that the juice can be better blended. Then add appropriate amount of yellow wine, cooking wine and soy sauce edible salt to the chicken gizzards and marinate for 30 minutes. Heat oil in the pan, add onion, ginger, garlic and millet pepper and saute until fragrant. Then add the marinated chicken gizzards, because they have been marinated just now, so we can eat them after they are fried, without adding any seasoning.
The fourth kind of stir-fried chicken gizzards: clean the chicken gizzards, cut them into thin slices, add a spoonful of cooking wine and a spoonful of soy sauce, and marinate for ten minutes. Heat the oil in the pan, add the chicken gizzards and stir fry. When the chicken gizzards are fried until there is no water, we will take them out for later use. Heat oil in a pan, saute shallots, ginger and garlic, add spare chicken gizzards, add pepper and chop them, and continue to stir fry. Then add an appropriate amount of edible salt, and monosodium glutamate can be cooked.
The fifth kind of marinated chicken gizzards: clarified and washed at sunrise, blanched in hot water, and then put in marinade. Then we added two slices of ginger, two slices of onion, two cloves of garlic, three star anises, three cloves, a handful of dried fennel, one piece of cinnamon, four slices of fragrant leaves, half a cup of cooking wine, half a cup of soy sauce, a bowl of water, one spoonful of salt and three spoonfuls of sugar.
The sixth kind of cold chicken gizzards: We clean the chicken gizzards, and then boil them in hot water 15 minutes. Then we take the cooked chicken gizzards out to cool and cut them into thin slices. Finally, put a spoonful of soy sauce, an appropriate amount of sesame oil, an appropriate amount of edible salt and two spoonfuls of white vinegar into a container, and then mix them evenly to serve.