1. Wash the chicken gizzard (make sure the yellow skin inside has been torn off) and prepare ginger slices, scallions and cooking wine

2. Fill a pot with water, add ginger slices, scallions, and cooking wine, bring to a boil on a high heat, then add the chicken gizzard and cook it on a medium heat for about 10 minutes until it's cooked

3. Immerse the boiled gizzard into cool or iced water

4. Put 2 tablespoons of salad oil into a frying pan and fry all the spices with cold oil until fragrant. Cold oil into the peppercorns, cinnamon, star anise, fry on low heat until fragrant, fish up all the spices

5. In a small ceramic bowl, put good garlic, ginger, chili powder, will be fried spices of the hot oil (eighty percent of the heat) poured in the bowl, the hot oil poured into the hot oil will be bubbling immediately after the bubble disappears, immediately after the bubble with chopsticks mixing well that is, the spicy seasoning

6. The thinner the more flavorful

7. Mix the spicy seasoning into the gizzard, then add soy sauce, salt, balsamic vinegar, sugar, sesame sesame oil, and chicken broth, and mix well. Then take out and mix in chopped cilantro and sautéed white sesame seeds to serve

Cooking tips:

1, this dish can also be made with duck treasure, duck treasure is bigger, the cooking time should be slightly longer.

2. The thinner the chicken is cut, the more flavorful it will be, and the more flavorful it will be when it's first mixed with seasonings and then refrigerated for 30 minutes. Lastly, when you want to eat and then mixed into the cilantro and sesame seeds. You can mix more at a time without cilantro, can be stored for about two days.

3, spicy seasoning can be made more at a time, and can be stored in the refrigerator for up to 1 week.

4, balsamic vinegar and sugar should be put less or not put.