It was my colleagues who let me open the menu diary. In their eyes, my cooking skills are pretty good! I am a Sichuan girl, so I like to eat and study food. In the future, I will share more delicious food with you and appreciate the delicious taste that food brings us!


150g chicken wing tip
500g fat sausage
150g duck feet
150g duck gizzard
300g spare ribs
A small amount of Pepper (red, sharp, dry)
A small amount of Zanthoxylum bungeanum
2 spoonfuls of soy sauce
1 tsp sugar
Moderate salt
200g Sichuan flavor bittern


Step 1
Scald the fat intestines and Spareribs with boiling water to remove the fishy smell and blood bubbles. Scald the duck feet and chicken wings and duck gizzards with boiling water to remove the taste. Put them in the basin for use.

Step 2
Put 600g cold water and two bags of 100g bittern into the pot, bring to a boil over high heat, then turn to low heat and simmer for 10 minutes.

Step 3
After the water is boiled, add the fat sausage and spareribs, cook for 20 minutes, then add the duck feet, duck gizzards and chicken wings. After the water is boiled, add the appropriate amount of salt, pepper, Chinese prickly ash, 2 spoons of sugar, 2 spoons of soy sauce, cover the pot and cook for 40-50 minutes until the meat is cooked.

Step 4
After cooking, take out the duck gizzards and fat intestines and cool them. Cut them well and eat them.