1. Main ingredients: chicken gizzards, chicken hearts
2. Cut the chicken heart with scissors to remove the cardiovascular and fatty oil on the top, cut it from the middle, and wash the blood clots inside.
3. The processed chicken hearts and gizzards are cleaned
4. Marinated ingredients: stewed meat bag, Angelica dahurica, dried chili, green onion ginger, bay leaf, star anise, herb
5. Put the processed chicken gizzards and chicken hearts into cold water to blanch the water, and skim the foam after the water boils.
6. Put the blanched chicken gizzards and chicken hearts into a casserole, add all the marinades, and add rice wine.
7. Add dark soy sauce, light soy sauce, a little rock sugar and salt.
8. Add warm water for a little bit and let the ingredients boil over high heat and turn to low heat for about 40 minutes.
9. Do not rush out the marinated chicken gizzards, soak them in the marinade for 2 or 3 hours to make them more delicious.
10. The marinated chicken gizzards and chicken hearts can be eaten directly. I prefer to mix it with some shredded green onions and coriander. Chicken gizzards and chicken hearts cut into pieces
11. Shred the green onion, and cut the parsley into small pieces.
12. Put the chopped chicken gizzards, chicken hearts, shredded green onions and coriander into a bowl together, add a little soy sauce, sesame oil, balsamic vinegar, and if you like spicy, you can put some chili oil
13. Just mix well.
Tips:no.
