Spicy Braised Chicken Gizzards
1.
Fresh chicken gizzards.
2.
Use a knife to clean the oily tendons attached to the chicken gizzards little by little. After flushing, add cooking wine and refined salt.
3.
Grab and rub with your hands for about 5 minutes.
4.
Rinse it under running water again, cut the thick part in the middle, but don't cut off the bottom.
5.
In a pot under cold water, add chicken gizzards, cooking wine, ginger slices, and blanch bleeding water.
6.
Boiled chicken gizzards, rinse off the blood foam and soak in cold water for 30 minutes.
7.
Prepare the ingredients for the brine.
8.
Add the right amount of water to the casserole and add the brine.
9.
Add light soy sauce.
10.
Add oyster sauce.
11.
Add five spice powder.
12.
Take out the chicken gizzards in the bubbling water and put them in the brine.
13.
Add refined salt to adjust the saltiness.
14.
Add a dried flower mushroom that has been rinsed with water.
15.
Cook on high heat until the marinade boils.
16.
Cover the lid and cook for 20 minutes.
17.
Turn off the heat, let the chicken gizzards soak in the marinade for more than 2 hours, pick up and serve.
Tips:
1: The blanched chicken gizzards are soaked in cold water to make the taste crispy and chewy.
2: The little secret of the delicious stewed chicken gizzards is to add a dried shiitake mushroom to the brine juice; remember that it is a dried shiitake mushroom, the variety is not limited, but it is a magic weapon to increase fragrance and freshness.
3: If you like spicy, you can cut the dried chili.