Saltwater Chicken Gizzard Flowers

Saltwater Chicken Gizzard Flowers

　　Saltwater Chicken Gizzard Flowers

　　Ingredients:

　　250g chicken gizzards, 3g fine salt, 10g each of ginger and scallions, 10g cooking wine, 2g Sichuan peppercorns, 50g fresh broth, 10g sesame oil, 0.5g MSG

　　Method:

　　Remove the inner membrane from the gizzards and wash them. Remove the white membrane from the outside of the gizzards, then cut them into quarters. Make crisscross knife cuts (2mm apart, depth up to 4/5), then place them in a steaming bowl. Add fine salt, ginger, scallions, cooking wine, MSG, fresh broth, and Sichuan peppercorns. Steam over high heat until fully cooked. Remove, let cool, and arrange on a plate. Drizzle the original juice mixed with sesame oil over the gizzards to serve.

　　This dish can also be boiled. Adding five-spice powder during steaming or sprinkling with seasoned salt after plating results in Five-Spice Gizzard Flowers or Seasoned Salt Gizzard Flowers.