Chicken gizzards, ginger, cinnamon, fragrant leaves, dried peppers, salt, soy sauce, soy sauce, cooking wine, sugar.

Exercise:

1, wash chicken gizzards.

2. Cook the chicken gizzards, remove them and drain them.

3. Slice ginger and cut dried Chili into small pieces.

4. Put ginger, dried pepper, cinnamon and fragrant leaves into gauze seasoning bags and tie them tightly.

5, boil a pot of boiling water, put the seasoning bag into the boil for 5 minutes.

6. Put the chicken gizzards in the pot and bring them to a boil, and turn to medium heat 10 minute.

7. Release soy sauce, salt and sugar (soy sauce: soy sauce = 1: 1.5).

8, turn to a small fire to cook, you like the degree of cooking, turn to a big fire to collect juice, you can poke it with chopsticks to try the degree of cooking.

9. After cooling, slice.

Tips:

1. Don't put too many cinnamon leaves. Let's take a look at the personal hotness of dried peppers.

2. Cook the seasoning bag for 5 minutes first, which is more convenient for the chicken gizzards to taste.

3, pay attention, don't put salt and soy sauce too early, it is not easy to cook chicken gizzards too early! ! Add chicken gizzards when it is 6-7 minutes cooked.

4, the proportion of soy sauce and soy sauce can also be mastered by yourself, mainly related to the final color.

Fried chicken gizzards with cowpea.

Ingredients: chicken gizzards, pepper noodles, ginger, salt and brandy.

Exercise:

1. Dice persimmon pepper and chicken gizzard.

2. put a few slices of ginger in the pot, stir-fry the seeds and put them away for later use.

3. Stir-fry beans and peppers with oil in the pot, add salt, pat a few times, add seeds and pat evenly. All right, let's go to the pot

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Fried chicken gizzards with leek and moss.

Ingredients: leek moss, chicken gizzard, onion, ginger, dried pepper.

Exercise:

Step 1: Wash chicken gizzards, cut into pieces, and marinate with cooking wine and salt 15 minutes.

Step 2: Wash leek moss and cut into sections for later use; Wash and shred shallots and ginger, and cut dried peppers into sections.

Step 3: Heat the oil in the pot to 60% heat, and pour in the onion, shredded ginger and dried Chili until fragrant.

Step 4: Pour in the marinated chicken gizzards, quickly stir-fry the chicken gizzards to turn white, then add a little light soy sauce, stir-fry the cooking wine a few times, and take them out for later use.

Step 5: Pour in a little oil, stir-fry leek moss for 2 minutes, then stir-fry chicken gizzards together for 1 minute, and then add salt and stir-fry evenly.