Chicken Gizzards with Beans

Name: Chicken Gizzards with Beans
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g Chicken gizzards; 250g Chicken heart; 300g Carob; 1 stage Scallion-Marinated Soup; 2 tablets Ginger-Stewed Soup; 1 piece Star Anise-Marinated Soup; 3 slices Bay Leaf-Marinated Soup; 1 piece Cinnamon-Marinated Soup; 3 tablespoons Soy Sauce-Marinated Soup; 1/2 tsp Salt-brine soup; 1/4 tsp Salt-cold; 1/4 tsp Chicken Essence-Cold Sauce; 1 tbsp Garlic Hot Sauce-Cold Dressing; 2 tbsp Soy sauce-cold dressing; 1 tbsp Balsamic vinegar-cold; 1 tsp Chili Oil-Cold Sauce; Some Corn oil-cold; Some Pepper-Cold Seasoning

by quenny

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Chicken gizzards have the function of "digesting food and guiding stagnation", which helps digestion. I suddenly wanted to eat it two days ago. I happened to see it in the supermarket and bought some back. I marinated it and ate it with cold salad. It was in line with my recent appetite.

material:
Ingredients: 300g chicken gizzards, 250g chicken hearts, 300g beans
Soup: 1 piece of green onion, 2 pieces of ginger, 1 star anise, 3 pieces of bay leaves, 1 piece of cinnamon, 3 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, 1/2 teaspoon of salt. Cold dressing: 1/4 teat of salt Spoon, 1/4 tsp chicken essence, 1 tbsp garlic chili sauce, 2 tbsp soy sauce, 1 tbsp balsamic vinegar, 1 tsp chili oil, appropriate amount of corn oil, appropriate amount of Chinese pepper

Chicken Gizzards with Beans

1. Wash the chicken gizzards and heart

2. The chicken gizzards are changed to a knife, and cut a few slices vertically in the thick meat part, don't cut off

3. Then put the chicken gizzards and chicken hearts into the pot, add enough water

4. Bring the fire to a boil, blanch the bleeding foam

5. Skim the foam, remove the chicken gizzards and the heart is too cold, set aside

6. Scallion, ginger, star anise, cinnamon and bay leaves needed for the braised soup

7. Put into the material bag

8. Put the chicken gizzard and chicken heart into the pot, add enough water, put it in the material bag, and add the other required braised soup ingredients: soy sauce, dark soy sauce, salt

9. After the high heat is boiled, turn to medium and low heat and continue cooking, about half an hour

10. While cooking, prepare the required cold sauces, put them in a small bowl and mix well, set aside

11. Pick and wash the beans and blanch them

12. Drain the water after cooling down

13. Shred and set aside

14. Slice the marinated chicken gizzards along the vertical direction of the previous cut

15. Cut the chicken heart in half

16. Then put the cut bean shreds, chicken gizzards and chicken hearts into a small pot

17. Pour appropriate amount of corn oil into the pot, and put a little pepper, and fry on low heat to create a fragrance

18. Pour the cold sauce into a small bowl, and pour the freshly made pepper oil on the surface

19. Mix well and serve

Tips:
1. Make an incision at the thicker parts on both sides of the chicken gizzard when changing the knife. Pay attention to the strength of the knife and do not cut it; after it is marinated, slice it along the vertical direction of the previous incision, so that the cut will be more beautiful;
2. The cold sauce can be matched with your favorite taste;