Marinated Chicken Gizzards

Name: Marinated Chicken Gizzards
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 2500g Chicken gizzards; 5 star anise; 1 small handful pepper; 1 stage Cinnamon; 5 slices Bay leaf; 2 pcs nutmeg; 1 small handful Fennel; 5 slices Shanna; a little Angelica dahurica; a little crystal sugar; Some Green onion ginger; Some Oil salt; 1/2 Chickens; 1 section Pork leg bone

by Silence into a poem

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

New Year's Eve in a few days, I wish you all a happy new year! In the past few days, everyone must be busy preparing new year goods and making all kinds of new year foods. Braised pork ribs, braised beef, braised chicken legs and chicken feet, etc., are essential delicacies with excellent flavors at the Spring Festival table, and are a good dish to entertain relatives and friends.

When making lo-mei, lo-tang is the key. Spices are the key to the good or bad of braised soup. The flavors of star anise, pepper, cinnamon, bay leaf, nutmeg, cumin, shan Na, and Angelica dahurica are indispensable. Other spices such as ginger and cloves are optional. If you put them in, they must be small amounts. Otherwise, the taste will be too strong and will steal the flavor of the stewed soup.

Marinated Chicken Gizzards

1. Some spices are shot here, some are not shot in

2. Put the spices mentioned in the article in a white gauze bag and tie them tightly to make a spice bag. Prepare the green onion and ginger. Then use half a chicken and one or two pork leg bones to add water to the broth. After the water is boiled, the heat should be low. Boil for four or five hours. Add a little oil to the wok, add rock sugar, fry the sugar color on low heat, pour the sugar color into the broth and season with salt, then throw in some green onion and ginger, continue to cook for about 1 hour, the broth is ready

3. After the marinade is done, wash the meat you want to marinate, soak the meat for washing, and blanch the meat for blanching. I marinate chicken gizzards, wash it, tear off the inner membrane, and drain

4. Throw Jizhen into the braised soup and cook it. The same is true for braised other meats. After washing, throw them into braised soup and cook. Then the braised soup can be used repeatedly, as long as it is boiled every other day or two to prevent it from spoiling.

5. After cooking, everyone did not wait for the knife to be changed. Everyone took it and ate the whole thing. The fragrance was strong, and it was already drooling when it smelled it.

Tips:
1. If you don't know how to fry sugar, use braised soy sauce or dark soy sauce and light soy sauce instead. If you don’t want to do it once and for all, then stir-fry the meat you want to marinate into the sugar color and add it to the boiled broth and cook it!
2. The braised soup can be used repeatedly, as long as it is boiled every one or two days to prevent deterioration. If the taste is too weak when you use it again, add more salt, or add more sugar when the color is weak.