The county flower is the chicken gizzard cut by the chef. The chicken gizzard is the stomach of the chicken. It is also called chicken gizzards, dried chicken mushrooms and chicken gizzards.

Chicken gizzards, as the stomach organ of chickens, have the function of helping chickens digest; in addition, chicken gizzards and duck gizzards both have high nutritional value, and are unanimously sought after by everyone because of their unique taste. If people want to eat chicken gizzards, they usually take them out directly after killing the chicken and peel off the yellow layer on top. This is the inner wall. Chicken gizzards can be eaten raw or cooked. Eating depends on your preference.

Note: 1. Chicken gizzards have a fishy smell, so before putting them in the hot pot, you need to remove the fishy smell. You can add wine and ginger when blanching; stir-fry Sometimes add a little more onion, ginger and garlic, seasoning as strong as possible; and use a little more oil when frying.

2. Chicken gizzards are membranes on three sides. After cooking, they will only have the texture of tendons, not tenderness, and will only affect the overall effect of the gizzard. Therefore, the editor recommends that you slice off all of them, even the edges. Keep it, but if you like the chewy texture of this part, you can keep it, cut it separately, and put it into the hot pot together and boil it for two minutes.

I would rather cook it for a longer time so that it is not overcooked, and do not eat it undercooked to avoid parasites. Wait until the Junhua is boiled in the hot pot before taking it out. At this time, the oil juice soaks into the Junhua. When you take a bite, the meat is firm and crispy. It is so delicious.