1, the gizzard after washing the plane down on a plate, and then put into the refrigerator a little chilled, the gizzard from the center of the joint cut, divided into independent 2 small pieces.

2. Turn the gizzard over, there is a slightly thicker piece of breast at the bottom of the gizzard, and slice off this piece of thicker breast.

3, with the gizzard gizzard cooking, in addition to the bottom, its sides of the green and white membrane can be selectively removed, that is to say, can be removed or not removed, but it is recommended to remove, take a sharp knife directly sliced off.

4, three sides are sliced in addition to the fascia of the gizzard can begin to hit the knife, duck gizzard than the gizzard volume, thick meat, so do not have to use a slanting knife, all vertical knife, first from left to right vertical uniform cut parallel knife, but can not be cut to the end, and then the gizzard to turn 90 degrees, vertically cross and then cut once more.

5, the gizzard thick, so there is a hit a little smaller knife method, can let the gizzard cooked faster: its sides of the green and white film can not be removed, first along the gizzard rises highest in the middle of the gizzard gizzard all for two, and then turn over so that the green and white fascia side down.

6, after the flip and step 4 similar method to half of the gizzard in turn on the knife, playing the knife in the direction of the order of no special requirements, as long as the knife vertical, the depth of the same, cut to the end of the cut do not cut through can be.