Cooking Steps

1. 

   Step1:Put the seasoning in a tea bag.

2. 

   Step2:Rinse the surface of the gizzards with running water.

3. 

   Step3:Rinse the inside of the gizzard with running water and tear off all the Yellow membrane inside.

4. 

   Step4:Soak chicken liver in water for 30 minutes.

5. 

   Step5:Take out the chicken liver and control the water.

6. 

   Step6:Use kitchen scissors or other hand tools to remove blood vessels and tendons from chicken liver.

7. 

   Step7:Add cold water to the pot. Add ginger slices and prickly ash. Put in the washed raw materials. Heat to boil.

8. 

   Step8:Heat the water for another 5 minutes. Scoop out the raw materials at the boiling point of the pot.

9. 

   Step9:Zhuo made chicken gizzards and chicken liver wings.

10. 

    Step10:Restart the pot. Pour in the marinade.

11. 

    Step11:The raw materials and packages made by blanching. Because the old brine is less, you need to add cold boiled water or pure water.

12. 

    Step12:The water can't pass the raw material.

13. 

    Step13:Turn to medium fire for 20 minutes after the fire is over.

14. 

    Step14:Chopsticks can easily penetrate the chicken gizzards and the thickest part to turn off the fire. Continue to soak the raw materials in the brine for flavo

15. 

    Step15:The tip of the wing is easy to taste. It can be fished out after soaking for about 1 hour.

16. 

    Step16:Chicken gizzards and liver can be fished out 12 hours more than wing tips.