Cold Chicken Gizzards
1.
Prepare the raw materials.
2.
Cut the pickled ginger into slices, break the pickled garlic into one clove, and cut the green onion into sections.
3.
Add enough water to the pot, add pickled peppers, pickled garlic, pickled ginger, star anise, cinnamon, bay leaves, green onions, cooking wine, and bring to a boil. If you don't have pickled ginger, pickled garlic, or pickled pepper, you can add dried chili and ginger directly. Personally recommend not adding garlic. You can decide according to your taste.
4.
Rinse chicken gizzards thoroughly to remove excess fat.
5.
Put the chicken gizzards in a pot and cook.
6.
Cook for about 20 minutes, turn off the heat and simmer for two hours.
7.
Cut the chicken gizzards into thin slices.
8.
Cut coriander into small pieces.
9.
Put chicken gizzards and coriander into a container, add appropriate amount of light soy sauce, rice vinegar, and spicy red oil, and mix well.
10.
The cold chicken gizzards are ready.
Tips:
The method of spicy red oil is on my blog. The simple method is to pour hot oil into chili powder and pepper powder. You can also chop the bean paste, stir-fry it in oil, and add it. The taste is also good. Because the seasoning contains salt, I didn't add any more salt, so you can add it according to your taste.
