Chicken gizzard Accessories: onion, ginger, garlic. Spices: pepper, dashi, cinnamon. Seasonings: salt, stock, cooking wine, cooking oil.

1, the gizzard is washed, remove the old skin and prepare.

2, green onion cut into sections, ginger slices, garlic whole spare.

3, spices with gauze wrapped into a spice packet spare.

4, the pot to do oil, 5 into the heat into the onion, ginger and garlic sautéed.

5, add water, add broth, spice packets, onion, ginger and garlic boil over high heat.

6, into the cooking wine, into the gizzards simmer for about 30 minutes.

7, add salt to taste and continue to simmer until the gizzard is soft and tasty is ready.

1, the gizzard must be clean. 2, pay attention to the use of low-fire stewing in order to taste.

Chicken gizzard, autumn fungus, dry slippery mushrooms, dry bamboo shoots, a little oil, green onions, ginger, soy sauce

1. Supermarket gizzards are processed, come back to check, wash and then scalded again with boiling water on the line.

2. Autumn fungus, dry slippery mushrooms soaked in warm water for about 2 hours, dry bamboo shoots boiled over high heat and then put out of the fire to cool, and then change the water soak for about half a day, on the way to change the water several times to remove the sour taste, before using the hand clenched dry.

3. After boiling water and sliced.

4. frying pan on high heat, put a little oil, burned to 80% hot, under the onion, ginger sauteed flavor, into the gizzard, Sanzen upturned twice, add the right amount of soy sauce, you can out of the frying pan into the pressure cooker and then heated up for 20 minutes.

Chicken gizzard 300 grams of American ginseng 20 grams of salt appropriate amount of ginger? 2 slices of practice

1. Materials: chicken gizzard, American ginseng, pure water, ginger

2. with a stew pot clean, filled with pure water (about three bowls of volume)

3. gizzard with salt and starch clean, loaded into the stew pot, on the inside and outside the lid

4. with the steamer steamer for one hour

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5. 1 hour with a steamer across the water, sprinkle some salt to taste

500 grams of gizzards, green onions, ginger **** 70 grams of vegetable oil 15 grams of wine 15 grams of pepper 10 grams of pepper 5 grams of salt 3 grams, 1 gram of monosodium glutamate.

(1) the gizzard clean, put into the boiling water blanch, fish out and wash water control; green onions, ginger slices.

(2) will be hot oil, burst incense onion slices, ginger and pepper, cooking wine, add 300 grams of boiling water, into the gizzard, salt, monosodium glutamate and pepper, boil, turn the heat to slow cooking, to be cooked gizzard, fish out of the slices on the plate can be.

Fresh chicken gizzard, radish, Chen Pi, ginger, *** into the casserole, micro-fire stew until cooked, even soup with slag to take, the treatment of chronic hepatitis.

The gizzard soaked and defrosted, cut into thin slices, onion cut and spare.

1. oil open, put round onion stir fry, are dipped in oil and then put curry powder, when the curry powder flavor out, immediately into the gizzard, be sure to cut thin oh not cooked.

2. Stir fry, add salt, monosodium glutamate.

3. gizzard cooked into the rice. Stir fry.