Cold Chicken Gizzards

Overview

This dish should be given to those guys who love drinking. I have no experience in drinking, but I have heard many brothers who love drinking talk about it, saying that those who know how to drink can drink deliciously without using vegetables. It seems that people who know how to drink don't need wine and food, and people who don't know how to drink only eat food. I am one of those people who eat food under the guise of drinking, so I am very unpopular in wine places. My earliest memory of drinking for the first time is when I was a child. I stayed in the countryside for a year or two when I was a child. Life at that time was poor and boring. Therefore, the happiest thing for the old men after working in the production team for a day was to get home and drink 2 taels of sorghum. When I was a child, I loved winter the most, because only in winter can I enjoy the warm hot bricks. At that time, there was a heated kang in my hometown. In winter, snowflakes were flying outside the house and the cold wind was howling. Sitting cross-legged on the hot heated kang, my buttocks were so hot that it felt like a fairy. There are several steaming bowls of stew or cabbage or tofu on the Kang table. I love the slippery moths (wild mushrooms) in the dishes. Fenpi also loves it. There is also a pot of shochu soaked in a bowl of hot water. I pour the hot shochu into the wine cup: a sip of wine and a sip of vegetables. The happiness at this time cannot be exchanged for gods. When the adults are happy with the drink, they will dip their chopsticks in some wine and put it in the children's mouths, watching the children suck and wink. Of course, at this time, there will always be a large chopstick of food stuffed into the children's big mouths. It was at this time that I learned to drink. At that time, my drinking capacity was not bad, at least three chopsticks. Fast forward a few decades, and I still haven’t mastered my ability to drink, but I am very good at eating food. Drinking sometimes becomes a cover for eating food. The chicken gizzards I made today are served cold. Although it is a cold side dish, it needs to be a little more delicate. Therefore, the chicken gizzards must be marinated first and then cut into thin slices for cold serving. Slice the marinated chicken gizzards into thin slices, add a few strands of green onion, a little vinegar, and fragrant chili oil. The resulting chicken gizzards will be very flavorful to drink with.

Tags

• cold dishes
• home cooking
• banquet dishes
• lunch
• dinner
• aged vinegar
• chicken gizzards
• chili oil
• cinnamon
• ginger
• old soy sauce
• refined salt
• star anise
• fragrant leaves
• green onions

Ingredients

Steps

1. 1 Scrape off the fat from chicken gizzards and rinse with clean water.

   

2. 2 Add cinnamon, star anise, bay leaves, ginger, and a tablespoon of refined salt to the pot.

   

3. 3 Pour water into the cooking pot.

   

4. 4 Pour in two tablespoons of dark soy sauce.

   

5. 5 Add the prepared chicken gizzards, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes. After turning off the heat, marinate the chicken gizzards in the soup for several hours.

   

6. 6 Cut the scallions into shreds and cut the braised chicken gizzards into thin slices.

   

7. 7 Put the chicken gizzard slices and shredded green onions onto a clean plate, and add 1/2 tablespoon of mature vinegar.

   

8. 8 Pour in chili oil and mix well.