Cold Marinated Chicken Gizzards

Name: Cold Marinated Chicken Gizzards
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 900g Chicken gizzards; 2 stages Green onions; 1 large piece Fresh ginger; 3 pcs star anise; A pinch pepper; 3 pcs Amomum; 3 slices Bay leaf; 2 pcs Dried red chili; Some salt; Some Soy sauce; a little Oyster sauce; Some parsley; a little Chives; Some Vinegar; a little Chili oil

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Even though some experts continue to say that animal organs should not be eaten more, and the cholesterol content in them is high, it is still difficult to resist their temptation to me. I have to stew in such a pot every three to five, or eat directly, or cut into pieces and mix with some vegetables and fruits.
Look, today I have another pot of chicken gizzards. I originally wanted to get the chicken heart and chicken liver together. My mother said, you should pay attention to it when you are old. No chance to eat anymore. Well, as the saying goes, if you don't listen to the old man, you will suffer. Considering that my mom was right, I'd better eat less and more meals. "

Cold Marinated Chicken Gizzards

1. Buy fresh chicken gizzards and clean them up again. There is residual inner gold inside and need to be removed. The white net oil on the outside should also be torn off, and then cleaned inside and out;

2. Prepare the seasonings for braised chicken gizzards. They are all common: green onions, star anise, amomum, pepper, ginger, dried red pepper, bay leaves. The amount is adjusted according to the taste. You can also put your favorite seasonings. The purpose is to go Fishy titian

3. Pour the seasoning into the pot, and then pour in an appropriate amount of warm water;

4. Pour all the chicken gizzards into the pot, then pour in the appropriate amount of soy sauce, oyster sauce, and salt, and mix well; because each brand of soy sauce has different colors, please adjust the amount according to the situation;

5. After the high heat is boiled, turn to low heat. There is no need to blanch the water, just remove the froth on the surface. If you don't want to skim, it will be fine. The froth will stick to the side of the pot and it will not affect the taste and taste of the chicken gizzards;

6. Marinated chicken gizzards are more delicious in the soup. It can be eaten hot and cold, or it can be cut or sliced. It is mixed with coriander, chives, chili light soy sauce and vinegar. It is not only an excellent side dish, but also can be served. Congee eats buns.

7. Braised chicken gizzards with cold sauce, appetizer and greedy eat for a summer!

Tips:
1. The chicken gizzards you bought are very clean, but you have to check and clean them twice, especially the yellow inner gold inside. The taste is bitter, so it must be completely cleaned; the white net oil on the outside is not It is good for health, but also to be torn clean;
2. Chicken gizzards are easy to cook but not easy to taste, so the amount of seasoning is more, soak them in the soup after they are cooked, or collect the soup thicker.