1. Wash the duck gizzards with a little salt and drain
2. Pour into a bowl, sprinkle in salt, stir well, cover with film and marinate overnight
3. Rinse with clean water and set aside
4. Add green onion, ginger, cinnamon, star anise, bay leaves and appropriate amount of water to the pot
5. Cover and bring to a boil
6. Gently throw in the duck gizzards and cover the fire
7. After boiling again, skim off excess blood
8. Drip the cooking wine, turn to low heat, cook for about 15 minutes, stuffy for a while
9. Put a little MSG, turn off the heat for a while, take out the slices and put on a plate
Tips:1. Duck gizzards are the digestive organs of poultry. When cleaning, you can scrub with salt or vinegar, which is easy to clean and can also play a sterilization effect.
2. The marinating time is best to be more than 4 hours in order to be delicious
3. The stewing time is not easy to be too long, otherwise the duck gizzards will not be able to chew when they are old (fold away)
