Salted chicken gizzard

Salted chicken gizzard

Introduction:

"No one will doubt that salt is the most important seasoning. I dare not say that every dish will be delicious with salt, but it will not be delicious without salt. The most important thing about salted vegetables is to be tasty. The general method is to soak them for more time, but sometimes I feel that they are still almost the same. My secret is to boil the water soaked in chicken gizzards to make it thicker and pour it on, so that the finished vegetables will not be so dry. "

Production steps:

Step 1: blanch chicken gizzards in water.

Step 2: clean the chicken gizzards.

Step 3: add chicken gizzards into the pot, pour in water without chicken gizzards, add pepper, pepper, salt, star anise, clove and fragrant leaves, boil for 10 minutes, turn off the heat, and soak chicken gizzards all night.

Step 4: put the boiling juice in the pot and let it dry slightly.

Step 5: take out the chicken gizzard and slice it.

Step 6: Sprinkle on chicken gizzards.

Materials required:

Chicken gizzard: 300g

Crude salt: 20g

Fragrant leaf: 1 piece

Fennel: 1g

Clove: 1

Star anise: 1

Note: 1, pepper and spices can be omitted.

Production difficulty: ordinary

Process: boiling

Production time: one day

Taste: salty and fresh