1. Rinse the chicken gizzards in a pot under cold water, add ginger slices and cooking wine to boil, boil for about 10 minutes
2. Take out the cold water for ten minutes after boiling, and wash away the foam
3. In another casserole, add half a bowl of old brine, two braided fists and half a scallion (beat a few times with the back of a knife). If you like spicy food, you can add dried chili at this time. Add chicken gizzards and lotus root slices and then add water until it is over
4. After the high heat is boiled, turn to medium heat and simmer for 20 minutes. Turn off the heat and simmer for five minutes. Remove the lid and remove the sliced chicken gizzards and let it cool.
Tips:When cleaning chicken gizzards, wash off the dirt on the surface and then use coarse salt to grab a few times and rinse with water to remove the mucus on the surface of chicken gizzards.
