500g of chicken gizzard (chicken stomach), 3 pieces of star anise, 4 pieces of cinnamon 1 segment, 4 pieces of fragrant leaves, 3 pieces of pepper 10, 3 pieces of dried peppers, ginger, soy sauce, soy sauce, sugar and salt.

Practice 1, put oil in a wok and heat it, then add star anise, cinnamon, pepper, dried pepper and ginger to stir fry.

2. Stir-fry the chicken gizzards, and then pour in some soy sauce and soy sauce (soy sauce is colored and soy sauce is tasty).

3. Add a small amount of sugar, add fragrant leaves, add a small bowl of water and put it in a pressure cooker. When the water is boiling, there is steam 15-30 minutes (shorter time if you like crispy taste, longer time if you like soft taste)

4. Add some salt after cooking to make the salt taste.

5. Slice when eating, and then pour in some marinade (the juice of boiled chicken gizzards)!

Ingredients: 500g of chicken gizzards;

Ingredients: 2 star anise, 2 small pieces of cinnamon, 3 pieces of fragrant leaves, more than 0/0 pieces of pepper/kloc, ginger (sliced), 2 teaspoons of soy sauce, 2 teaspoons of soy sauce and 1 teaspoon of cooking wine;

Sauce: Jiang Mo, soy sauce, rice vinegar, chicken soup (or broth), Chili oil (see here for details), sesame oil, and fried sesame seeds;

Practice 1. Remove dirt from chicken gizzards, rub them with salt repeatedly, and drain them for later use;

2. Put a proper amount of water into the pot, add star anise, cinnamon, fragrant leaves, pepper, ginger slices, soy sauce, soy sauce, cooking wine and a proper amount of salt, and boil it over high fire;

3. Add the cleaned chicken gizzards, turn to low heat for about 35 minutes after the fire is boiled, turn off the fire, soak for two or three hours, and then take out the slices;

4. Put Jiang Mo, soy sauce, rice vinegar, chicken soup, chili oil, sesame oil and sesame seeds into a small bowl, mix well to make a sauce, and pour it on the sliced braised chicken gizzards.

material

400 grams of chicken gizzards and a proper amount of onions.

Practice 1.

Wash and blanch the chicken gizzards for later use.

2.

Put the chicken gizzards into the pot, and add appropriate amount of water, soy sauce, ginger slices, pepper, thirteen spices, salt and monosodium glutamate.

3.

Turn to slow fire and continue to cook. Simmer for about 60 minutes, add onion and continue to cook 10 minutes, turn off the heat and simmer 10 minutes, and slice when eating.

material

Fresh gizzard, ginger, dried tangerine peel, nutmeg, fennel, cinnamon, star anise, angelica dahurica, pepper, clove and licorice.

Practice 1. Put all kinds of marinades in Qicheng Bao marinade bag, put water in the pot to boil, add seasoning and marinade bag to boil with high fire.

2. Wash the chicken gizzards with salt and raw flour (chicken gizzards sold in supermarkets have been treated, so come back and check them and rinse them off).

3. Put the chicken gizzards in the boiled water of scallion and ginger, scald them and pick them up to remove the peculiar smell.

4. Put the scalded chicken gizzards into a boiling brine pot, bring them to a boil, then turn to low heat and cook for about 30 minutes.

5. It is more delicious to stew for several hours after turning off the fire.

6. Slice it when you eat it, or pour a little marinade to make it taste stronger.