【Tianjin】Five-spice braised chicken gizzards

Overview

Every Spring Festival in the past, here we would provide a chicken to each household with a book or a ticket. Every time we put away the chicken, we would save the chicken liver, heart, and gizzards in the internal organs and fry them. Everyone likes to eat the chicken gizzards. The fried chicken gizzards are crispy. At that time, what do you want in particular? When will we be able to eat delicious chicken gizzards casually? As people's living standards get better and better, it has become a reality to eat chicken gizzards casually. Compared with stir-fried chicken gizzards, five-spice braised chicken gizzards are more delicious and delicious. However, as a natural snack, pinching a piece of it is more delicious than other snacks. Braised chicken gizzards require some spices, such as fennel, angelica, licorice, amomum villosum, grass fruit, etc. I always keep some spices at home to add flavor to beef stew and braised meat without getting greasy. When marinating chicken gizzards, put a small handful of red yeast rice. The braised chicken gizzards will be very rosy and beautiful in color, and are particularly appetizing

Tags

• cold dishes
• home cooking
• alpinia
• amomum villosum
• angelica dahurica
• cao guo
• chenpi
• chicken gizzards
• cooking wine
• edible salt
• garlic
• licorice
• light soy sauce
• onions
• red yeast rice
• star anise
• sweet noodle sauce
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Soak the chicken gizzards in water and clean the mucus on the chicken gizzards

   

2. 2 Then wash

   

3. 3 Boil the chicken gizzards in a pot of hot water

   

4. 4 After boiling the water, wash it

   

5. 5 Put the spices in the box: 1 small handful of cumin, 1 piece of Angelica dahurica, 2 pieces of licorice, 1 Amomum villosum, 1 piece of galangal, 1 piece of Chinese pepper, a few star anise, 1 piece of tangerine peel, 3 pieces of bay leaves, and red yeast rice also put into the box

   

6. 6 Put the chicken gizzards into the pressure cooker, add onions, ginger, garlic, and bay leaves

   

7. 7 Then scoop in 3 spoons of sweet noodle sauce

   

8. 8 Pour in about 20 ml of light soy sauce and 20 ml of cooking wine,

   

9. 9 Add warm water to the level of the chicken gizzards, add an appropriate amount of salt, then cover the pot, turn off the heat after 10 minutes of steaming, and wait until the pressure cooker is completely cool