Materials

200g gizzard, 4 potatoes, 2 cloves of garlic, 3 dried chili peppers, anise 1, 2 slices of ginger, 2 pieces of scallions, 5ml of wine, 3g of salt, 3g of chicken broth, thirteen spices, soy sauce, appropriate amount.

Practice

1. chicken gizzard washed and cut about 2 cm pieces usually a gizzard can be cut 4 small pieces.

2. Potato cut block ready onion ginger garlic cut foam ready.

3. first with a moderate amount of vegetable oil and then into the thirteen spices onion, ginger and garlic burst pan fried flavor and then into the dry chili together.

4. Then pour in cooking wine and appropriate amount of soy sauce.

5. Stir-fry until 8 minutes cooked when the potatoes.

6. Stir-fry again and add water to stew, the water boiled and stewed on low heat.

7. When you see the potatoes are cooked, you can turn on the heat to collect the juice.

7.