Cooking Steps

1. 

   Step1:The gizzard is changed into a knife. I cut it small. According to my personal preference, I cut it big and small. If I like the whole, I cut it without cutting i

2. 

   Step2:The quail eggs are put into the pot in cold water. After the pot is opened in high heat, boil for three minutes in medium heat and remove. The purpose is to make the egg white coagulate and facilitate the subsequent operation

3. 

   Step3:Chicken gizzards are boiled in cold water. The purpose is to remove the fishy smell and blood from the gizzards (this step is optional. When I used to do it, I used to cook it in a pot directly. It's more delicious than boiling water first. It depends on people's preferences.)

4. 

   Step4:Add water, soy sauce (or soy sauce), salt, pepper, seasoning, pepper and fennel. It's better to get a material bag. I didn't get it like this at home. Otherwise, it's very troublesome to fish later. I don't have any cinnamon cardamom, so I didn't put it. Anyway, there are many similar recipes on bean and fruit. You can combine them properly.

5. 

   Step5:Boil the seasoning in water. Boil the chicken gizzard first. Boil it for five minutes. If you cut it big, add another three minutes. Also remove and cook quail eggs. Turn to medium heat after boiling. Press the quail eggs slightly with a spoon to make the quail egg skin have a gap. It can penetrate into the soup. Keep boiling on medium heat. Cook for five minutes and turn off the heat.

6. 

   Step6:Take out all the ingredients in the pot. Soak the chicken gizzards and quail eggs in the soup. Cool them and store them in the refrigerator for one night. Although quail eggs and chicken gizzards can be eaten now, they taste better after soaking for one night.

7. 

   Step7:It was quite white after cooking at that time. This time, there were a lot of materials, so I had less seasoning