1

After cleaning the chicken gizzards, soak them in clear water for 20 minutes, and then take them out for later use.

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2

Put the casserole in half a pot of clear water, put the washed chicken gizzards in clear water and fire.

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three

After the water in the pot boils, use a spoon to skim off the blood foam on it and pour it out.

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four

Wash the onion and ginger, cut the onion into 2 cm segments, pat the ginger on the chopping board with a knife and cut into pieces. Stand by.

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five

Put pepper, star anise, aniseed, salt and soy sauce into the pot, and put the chopped onion and ginger into the pot.

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six

Stew on high fire for 10 minutes, and then simmer on medium and small fire for 20 minutes. You can stir it with chopsticks a few times during the period.

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seven

When the time is up, turn off the fire, wait for 2 minutes, open the lid, take out the chicken gizzards and serve. You can also cut it into thin slices and eat it with onions or garlic seedlings.

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