Marinated Chicken Gizzards and Dried Tofu with Chicken Hearts
1.
The chicken gizzards and chicken hearts are cleaned to remove the blood in the chicken hearts and the surrounding grease
2.
Two pieces are ready to be smoked and dried
3.
Put the chicken gizzards and chicken hearts into a pot of cold water, then pour the cooking wine and boil to remove the fishy smell and excess blood
4.
Cut the smoked dry into about one centimeter thick slices
5.
Prepare the spices, cut the scallion into sections, cut the fresh ginger into pieces, two star anises, a pinch of Chinese pepper, two bay leaves, one dried red pepper, one cinnamon, and two white cocos. You can also adjust it according to taste.
6.
Chicken gizzards and chicken hearts, cook for two minutes, remove
7.
Put hot water, salt, soy sauce and spices in the casserole in advance and boil in the water. Put the blanched chicken gizzards and chicken hearts in the casserole, cover the lid, and simmer on low heat.
8.
After 15 minutes, put it in the smoke and dry, continue to cover, and cook on low heat until the chicken gizzards are ripe and reach the taste you want. Turn off the heat, simmer for more than 1 hour, and cool slowly
9.
The marinated dried tofu, although not dark in color, is full of flavor. Chicken gizzards and chicken hearts are also very snappy
Tips:
1. Chicken gizzards and chicken hearts have a fishy smell. Adding cooking wine during blanching can remove part of the fishy smell; in addition, add more spices and salt when marinating, which can also effectively cover and remove the fishy smell; if you like darker colors, you can put some Soy sauce; 2. The marinated ingredients must be soaked in the soup to absorb the flavor of the soup, and eat it after cooling, the taste is better; 3. The spices can also be increased or decreased or changed according to individual.
