Marinated chicken gizzards(zi zhi lu shui mi zhi lu ji zhen )

Marinated chicken gizzards

Introduction:

"There are two main characteristics of bittern. The first is heavy color and taste, and the second is the heavy composition of traditional Chinese medicine. Another major feature is the heavy composition of traditional Chinese medicine. In addition to the old soup, the bittern is also equipped with a special Chinese medicine bittern system. On the one hand, it has the effect of nourishing, on the other hand, it also makes the flavor more rich. The key of making bittern flavor is the preparation of bittern. Different traditional Chinese medicine flavors can be made into bittern with different flavor. There are several kinds of spices on the market, the more common are star anise, cinnamon, Zanthoxylum bungeanum, Pinus tabulaeformis, fennel, baikou, RouKou, Amomum villosum, Xiangye, male clove, female clove, Shajiang, Nanjiang, xiangmaocao, liquorice, caokuo, Chenpi, pepper, Ziyun, Hajie, Dilong, Siraitia grosvenorii, Hongkou, Yuguo, coriander seed, Angelica dahurica, thyme, paicao, lingcao, Magnolia , Ramulus Cinnamomi, Aquilaria, angelica, Fructus aurantii, cumin, licorice, fleshy fruit, Sannai, Arnebia, ginkgo, etc. Spicy duck neck bittern is prepared with 28 kinds of spices. I use my own seasoning to make this simple and delicious bittern. It's more suitable for northern people's taste. It's rich and smells delicious. Let's share it with you. "

Production steps:

Step 1: wash chicken gizzards, prepare brine, onion, ginger and garlic. The formula of brine is star anise, cinnamon, Zanthoxylum bungeanum, baikou, RouKou, Amomum villosum, Xiangye, Shajiang, Nanjiang, caoguo, Chenpi, pepper, Ziyun, Hongkou, Yuguo, coriander seed, thyme, paicao, lingcao, Guizhi, guangmuxiang, Chenxiang, Danggui, Zhike, cumin, licorice, rouguo, Sannai, Zicao, Baiguo.

Step 2: chicken gizzards should be processed and cut well.

Step 3: Boil the water and blanch the chicken gizzards.

Step 4: white foam will appear in the pot, take a spoon out.

Step 5: soak chicken gizzards in brine for half an hour.

Step 6: add onion, ginger, garlic, star anise, fragrant leaves, orange peel, cinnamon, angelica, orange, cardamom, salt, chicken essence, soy sauce, pepper, pepper, water in two bowls, a handful of rock sugar.

Step 7: when the water boils, turn down the fire. Put the chicken gizzards in and cook for 45 minutes.

Step 8: soak the cooked chicken gizzard in a fraction, cool it, slice it and put it on a plate. Add chopped green onion and garlic, oil consumption, salt, sesame oil, soy sauce and vinegar to taste better.

Step 9: finished product drawing

Materials required:

Chicken gizzards: 30

Brine: a bowl

Star anise: one

Fragrant leaf: one piece

Cardamom: one

Tangerine peel: one piece

Cinnamon: one

Pepper: a spoonful

Trifoliate orange: one

Angelica: one

Onion, ginger and garlic: always

Salt: two teaspoons

Chicken essence: a spoonful

Cooking wine: a spoonful

Soy sauce: two spoonfuls

Veteran: a spoonful

Rock candy: a handful

Pepper water: two bowls

Note: brine used up can be left to do other, marinated eggs, or left to mix rice is also delicious.

Production difficulty: ordinary

Process: brine

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zi Zhi Lu Shui Mi Zhi Lu Ji Zhen