Chicken gizzards in soy sauce

Chicken gizzards in soy sauce

Introduction:

"Enjoy watching football while drinking beer and chewing it."

Production steps:

Step 1: cut the chicken gizzard to the edge of the fascia, put it in the pot under cold water, and put 3-4 pieces of ginger;

Step 2: the water boils and rolls for a while to wash away the floating foam;

Step 3: pour into the foam, simmer for about 20 minutes, turn it down from time to time, if time is enough, let it cool and slice. If you like spicy food, pour some chili oil.

Materials required:

Chicken gizzards: 1 pound

Soy sauce: About 200ml

Veteran: About 50ml

Salt: 2 teaspoons

Sugar: 2 full teaspoons

Water: half pot

Fragrant leaves: 3-4 pieces

Fennel: 10-15 pieces

Star anise: 2

Cinnamon: about two fingers big

Scallion: 1

Ginger: 3-4 tablets

Note: chicken gizzard cold water pot blanching, is to let the blood inside can slowly exude, generally speaking, blanching ribs, chicken wings, etc., cold water pot better.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh