Mainly highlighted seasoning: Chubang soy sauce

Ingredients: 150 grams of ginger, 3 duck gizzards, and one pig gizzard.

Ingredients: 30 grams of Thai peppercorns, 15 grams of garlic slices, 3 grams of dried chili powder, and 5 grams of pepper.

Seasoning: 20g Chubang soy sauce, 10g Chubang Fisher Girl oyster sauce, 30g Chubang onion and ginger cooking wine, 35g Chubang 100% pure peanut oil, 6g Chubang 100% pure sesame oil, 5g Chubang MSG, refined salt 10 grams.

Production process:

1. Wash the ginger, cut into thin slices, marinate with refined salt for 15 minutes, and rinse with water;

2. Wash the duck gizzards and pig gizzards, cut off the skin, cut into thin slices with a knife, marinate with Chubang onion and ginger juice and cooking wine, refined salt, add starch and mix well;

3. Pour water into the pot and bring to a boil, then use low heat to add duck gizzards and pig gizzards and soak them until cooked. Drain the water and put them into a bowl.

4. Heat the pot, add Chubang 100% peanut oil, ginger, Thai peppercorns, and garlic slices and sauté until fragrant, put into the duck gizzard bowl, add Chubang soy sauce, Chubang Fisher Girl oyster sauce, Chubang 100% sesame oil, and chili pepper Powder and pepper, mix well and serve.

Dishes Features: Spicy and crispy, perfect with wine and rice

Tips for making: When marinating duck gizzards and pork gizzards, add Chubang onion, ginger, cooking wine, pepper, and cook over low heat to make the dishes less likely to be de-starched and more tender and crispy.