Sub-valve first longitudinal cut three knives, each knife 3 ~ 4 mm apart, do not cut off, because the gizzard appearance of the white membrane is extremely tough, the first to use the knife to cut a little bit, and then push the knife to cut the depth of the constant

Join the water, water, to a small amount of batch to add to the amount of water in the gizzard slice to be completely absorbed, and then add the next, because the gizzard slice of the absorption of water is less, generally added to the gizzard slice 3% of the total amount of water can be added in the same direction to stir, so that the gizzard slice to absorb water;

Then under the peanut oil when the line sealing oil treatment, the amount of oil to each gizzard slice can be wrapped in a layer of oil film to the extent that the role of oil refueling is the gizzard slice the surface of the formation of a film of oil to prevent gizzard slice in the frying of the sticking, and then is the molecules of oil can penetrate the gizzard in the gizzard slice to let it in the cooking of dishes, more tender and smooth;

This is a good idea, but I think that we have to do something about it. In addition, if it is to be grilled when serving,

Gizzard marinade method, as follows.

Clean the gizzard, peel all the two halves, change the knife, into a bowl spare

Bowl add chopped green onion, ginger and garlic, thirteen spices, spicy fresh, cooking wine, white pepper, taste fresh, marinate for 2 hours