1. Wash the chicken gizzards and put them in a basin for later use
2. Put the star anise, pepper, bay leaves, cinnamon, ginger slices, green onion slices on a plate and set aside
3. Put the sesame seeds on the plate for later
4. Prepare a bottle of Laoganma tempeh sauce
5. Chopped dried red pepper and set aside
6. Chopped coriander and set aside
7. On top of the sliced chicken gizzards, put a little salt, chicken powder, Laoganma tempeh sauce, garlic froth, chives froth, and dried red peppers
8. Chop the chives and place them on a plate for later use
9. Chop the garlic and put it on the plate for later use
10. Put water in the pot, add the shallots, ginger slices, a little cooking wine, white pepper, and boil it first. After the water is boiled, cook for about 10 minutes, in order to remove the fishy smell and blood foam.
11. Take out the chicken gizzards that have been cooked for the first time and place them on a plate for later use
12. Put water in the pot for the second time, add scallions, ginger slices, bay leaves, cinnamon, star anise, pepper, a little cooking wine, a little light soy sauce, a little salt, and finally add the old soy sauce to mix. After the water is boiled, change to low heat and continue to cook for 40 minutes
13. Cook the chicken gizzards, let cool, slice them, and put them on a plate for later use
14. Put a little salt on the sliced chicken gizzards, chicken powder, Laoganma tempeh sauce, minced garlic, minced chives, and chopped dried red pepper
15. Put oil in the pot, pour it on the gizzards after the oil is hot, you can hear the squeaking sound
16. Finally, sprinkle with sesame seeds and chopped coriander before serving 🍷🍷
Tips:Laoganma tempeh sauce can be added according to personal taste, if you like spicy food, you can add more.
