Stewed chicken gizzards recipe-Chinese Food-best chinese food recipes-cooking food

Step3:Spice collection. I just grabbed a handful of pepper and fennel with my hand, as shown in the figure (upper right corner). Although it can't be quantified, the picture here is still clear

Step4:Slice the scallion. Slice the ginger. Cut the garlic in half for us

Step5:Mix raw soy sauce with soy sauce paste 1-1 (if you don't know what soy sauce paste is, please Baidu. Have a clear introduction). This one is poured directly. It must be estimated that it's about 56 tablespoons each

Step6:Lollipop. It's the amount in the picture. I don't count them one by one

Step7:Mix all marinades and spices. Soak in water for 30 minutes in a quantity that will barely pass the gizzard

Step8:Turn the marinated seasoning to a low heat and simmer for 15 minutes (in order to cook the flavor of spices ahead of time), then add the boiled chicken gizzards to cook for 510 minutes. Turn off the heat. Soak overnight (in order to taste) I make less. The cooking time is also short. The taste is crisp. The chicken gizzards I bought are very small and a little bit broken. But I'm very moved to buy them in England. So if you use a large and complete chicken gizzard, the time may be a little longer.

Step9:Take out the gizzards and slice them the next day

Step10:Finished product

Cooking tips:I like stewed vegetables. When I eat snacks and small dishes, I have to bring a bunch of spices to school every year. But the variety is not enough. Usually, I grab the marinated food casually. It's different in the future. It's delicious. Then it's not. Next time I grab it casually, it's another taste, but the marinated chicken gizzards are delicious, so I don't want to change them, so I seal them It's the title of the ultimate formula. It seems that I've seen a long time ago which book uses soy sauce paste more than I can buy. As time goes by, I forget that I suddenly took a bottle of soy sauce paste back to my dorm when I saw it sold. I don't need to say anything. The choice of a pot of spices is basically the one I usually use with licorice. I like to add it to my chicken dishes. There's also the recent preference of Shannai I'm going to make it into sauce flavor. So I only put a dry pepper. The finished product used to enhance the flavor can't taste spicy. It can't taste spicy if I put a small amount of pepper