Pickled chicken gizzards
The weather has been hot and has no taste recently. Today, I passed by a stall selling roast chicken and found some chicken gizzards. I remembered that when I was a child, my mother would often stir-fry pickled radish and stir-fry chicken gizzards. It was salty and delicious, with a little sour taste. It was the best to eat in this kind of weather. Because my husband's house didn't have any pickled radish from my hometown to sell, so I bought a pack of fish and sauerkraut in the supermarket instead. I didn't expect the taste to be really great. Even my husband, who has always been used to eating light flavors, praised it.
Recipe Recommendations
- chicken gizzards appropriate amount
- garlic appropriate amount
- water starch appropriate amount
- salt appropriate amount
- MSG appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Pickled chicken gizzards
1
Cut the chicken gizzards into thin slices first.
2
Shred fish and cabbage (because the cabbage is too salty, you can soak it in clear water for a while).3
Cut the garlic into slices, heat the oil temperature to 90% and saute until fragrant. Add the chicken gizzards and fish and sauerkraut in turn and stir fry. Add salt (because the chicken gizzards I bought are already cooked and salty, and pickled cabbage is also salty, so don't add too much salt to avoid being too salty), monosodium glutamate, sugar, soy sauce and cooking wine, simmer for a while, add water starch to collect juice.Pickled chicken gizzards Make Tips
Because there are already a little chili and ginger in the fish and cabbage, if you still don't think the taste is strong enough, you can add some fresh red chili