1. Soak chicken gizzards in cold water and thaw to wash away residual impurities on the surface.
2. The chicken gizzards are cut in half, and the remaining blood is washed away with water.
3. Put the cut chicken gizzards in a basin, add salt, light soy sauce, oyster sauce, cooking wine, pepper, chicken powder, green onions, and ginger, and marinate for 15 to 20 minutes.
4. Raise the pan and heat the oil, add the chicken gizzards with the green onion and ginger at 70% or 80% of the oil, and fry them until they are cooked and crispy and remove the oil for use.
5.
Leave a little oil in the pan, add cumin grains and fry until fragrant. Add the fried chicken gizzards, sprinkle some cumin powder, sesame seeds, and chili noodles (you can also sprinkle barbecue ingredients), stir and fry evenly out of the pan.
(If you don’t like chili, you can skip the chili noodles)
6. The dish is crispy, slightly spicy and chewy, suitable for beer.
