5 goose (or duck ir chicken) gizzards, about 400 grams (0.88 lb)
25 grams (4 tsp) salt
25 grams (1 3/4 tsp) cooking wine
10 grams (1/3 oz) sectioned scallions
10 grams (1/3 oz) sliced ginger
10 grains of Chinese prickly ash
750 grams (1 1/2 cups) water
1. Wash the gizzards clean and put in a basin to marinate for 10 hours with 15 g (2 1/2 tsp) of salt and Chinese prickly ash.
2. Wash hte gizzards again and boil in a pot. When the pot is fully boiling, take hte gizzards out and wash them clean again. Keep 500 g (1 cup) of water in the pot. Add 10 g (1 2/3 tsp) of salt, scallions, ginger. cooking wine and hte gizzards. Bring to a boil. Turn the fire to low and simmer for 40 minutes. Pour into a basin. When they have cooled off, cut them into slices and put on a plate. Pour on the sauce from the pot and it si ready to serve.
Features: Strongly aromatic.
Taste: Delicious and richly flavored.