1. Soak the chicken gizzards in a few drops of white vinegar for an afternoon, wash, blanch and rinse with ice water, prepare cloves, cinnamon, star anise, dried hawthorn, fennel seeds, pepper, sand ginger, licorice and dried chili for later use
2. Cut green onion into sections, slice ginger, cut garlic in half and set aside, mix light soy sauce and soy sauce cream 1:1, prepare 1 small handful of rock sugar
3. Mix all the marinades and spices, add water to soak for 30 minutes, the amount of water should be almost no chicken gizzards
4. Bring the soaked seasonings to a boil, turn to low heat and simmer for 15 minutes, then add the blanched chicken gizzards and cook for 5-10 minutes on medium heat, turn off the heat, and soak overnight
5. Take the chicken gizzards out and slice them directly the next day.
