Brine Chicken Gizzards
by Mingyue Dance Tsing Yi
Favorite
Difficulty
Easy
Time
30m
Serving
2
One of the chicken miscellaneous. The shape is oblate, with fascia on the outside, gizzard skin on the inside, and gizzard flesh on both sides. The meat is purple-red, tough and crispy after being cooked.
The practice of chicken gizzards is nothing more than sautéing and braising. It's delicious no matter how you make it. This time, salt the chicken gizzards until they taste delicious, and then cook them in water. There are not too many tricks, as simple as words.
The practice of chicken gizzards is nothing more than sautéing and braising. It's delicious no matter how you make it. This time, salt the chicken gizzards until they taste delicious, and then cook them in water. There are not too many tricks, as simple as words.
