Chicken gizzard is the stomach part of chicken, i.e., chicken gizzard, chicken shire liver, and chicken lining.

The stomach of birds is divided into myogastric and glandular stomach. The glandular stomach is smaller and the muscular stomach is larger and has thicker flesh, which is mainly responsible for storing and grinding food, so it can be said that the gizzard is the chicken's stomach. The gizzard is a food that can also be used medicinally, and is mostly nutritious. Because chickens don't have skin chi teeth, when a chicken eats something, it has to use the gizzard to grind up the food first by mixing it with grit. The food is physically digested before further nutrients can be ingested.

So we can find that the inner wall of the gizzard is very thick, and also we will find that the chicken will also swallow some grit in the process of eating, so the gizzard is also called the chicken's grit sac. After killing the chicken, take out the gizzard (also known as chicken gizzard), immediately remove the inner wall (a yellow layer of membrane), wash and dry it in the sun, and you can eat it raw or fry it.

Recommended practice for chicken gizzard:

Materials to prepare: 250 grams of chicken gizzard, 15 grams of chopped peppers, 20 grams of green peppercorns, 10 grams of dried chili peppers, 5 grams of ginger and garlic, 2 teaspoons of oyster sauce, a pinch of peppercorns, 2 teaspoons of cooking wine, 40 milliliters of oil and so on.

1, the gizzard remove the inner wall (yellow layer of membrane), wash and clean, cut into julienne strips, with cooking wine, chopped pepper mixed sauce marinade for 10 minutes.

2, the ginger shredded, garlic minced, dried chili pepper cut section, green pepper shredded spare.

3, the pot of oil heating, popping pepper into the dry chili pepper segment, then add the garlic and ginger stir fry.

4, pour into the marinated gizzard, stir-fry until the gizzard silk color, add green pepper and mixed sauce and oyster sauce stir-fry, collect the juice after the pot can be.