Chicken gizzards in cold sauce

Chicken gizzards in cold sauce

Introduction:

"This dish should be given to those friends who love to drink. I don't know much about drinking, but I've heard a lot of brothers who love drinking talk about it. They say that those who can drink wine can drink delicious food without using it. It seems that people who can drink don't need food and wine, and those who can't drink can only eat food. I belong to the kind of people who eat food under the guise of drinking, so I'm very unpopular in the wine market. So the first thing I remember when I went back to the countryside to drink and live happily was when I was a child. When I was a child, I loved winter most, because only in winter can I enjoy the warm Kang. At that time, there was a heated kang in my hometown. In winter, snowflakes were dancing outside the house, and the cold wind was howling. At this time, sitting cross legged on the hot Kang, the butt was hot, which was a very immortal feeling. On the Kang Table are bowls of steaming stew or cabbage or tofu. I love the slippery moths (wild mushrooms) in the dishes, and I also love the vermicelli. There is also a pot of Shaojiu dipped in a hot water bowl. Pour the hot Shaojiu into the wine cup: Ziliu a mouthful of wine, Bata a a mouthful of dishes. At this time, the happiness is not changed by immortals. When adults are happy, they will dip chopsticks in a little wine and put it on children's mouth to see the smell of children's sucking. Of course, there will always be a big chopstick of food stuffed into children's big mouth. It was at this time that I learned to drink. At that time, the amount of drinking was ok, at least three chopsticks. In a flash, decades have passed, and I still haven't learned how to drink, but I'm very good at eating vegetables. Sometimes drinking becomes a cover for me to eat vegetables. Today's chicken gizzard is cold, although it's a small dish, we should also pay attention to some, so we should first marinate the chicken gizzard and then cut it into thin slices. Cut the marinated chicken gizzards into thin slices, mix in a few strands of onion, a little vinegar, and fragrant chili oil, so that the chicken gizzards can be used for drinking

Production steps:

Step 1: scrape off the fat of chicken gizzard and rinse it with clean water.

Step 2: put cinnamon, star anise, geranium and ginger in a pot, and add 1 tbsp refined salt.

Step 3: pour water into the pot.

Step 4: pour in two tablespoons of soy sauce.

Step 5: put in the chicken gizzards, bring to a boil over high heat, and then lower the heat for 30 minutes. Turn off the heat and marinate the chicken gizzards in the soup for several hours.

Step 6: cut scallion into shreds, marinated chicken gizzards into thin slices.

Step 7: put sliced chicken gizzards and shredded scallions on a clean plate and add 1 / 2 tbsp vinegar.

Step 8: add chili oil and mix well.

Materials required:

Chicken gizzards: right amount

Refined salt: right amount

Cinnamon: moderate

Star anise: right amount

Fragrant leaves: appropriate amount

Ginger: moderate

Old style: moderate

Shallot: moderate

Chili oil: right amount

Vinegar: right amount

Note: 1, chicken gizzard, also known as chicken gizzard, chicken stomach, one of the chicken miscellaneous. It is sweet and smooth, astringent and nontoxic. It has the function of digestion.

Production difficulty: simple

Process: others

Production time: several hours

Taste: spiced