Home-cooked fried chicken offal

Recipe Recommendations

• chicken offal two
• snow peas half a catty
• fungus 2--3 duo
• Jiang two pieces
• garlic two cloves
• peanut oil appropriate amount
• salt appropriate amount
• starch appropriate amount
• soy sauce appropriate amount
• bean paste appropriate amount

• slightly spicy
• fried
• ten minutes
• ordinary

Steps for Home-cooked fried chicken offal

1

Clean the chicken offal, sort it into slices, add salt and starch, and grasp it well with your hands.

2

Break off the roots on both sides of the peas, wash them, and drain the water. Clean the fresh fungus, cut into small pieces of ginger and garlic, beat it into granules, and serve on a plate for later use.

3

Pour water in the pot. After boiling, burn the chicken offal that has been marinated for about ten minutes. This can eliminate the fishy smell of chicken miscellaneous (I am lazy and boiled water directly in a pan, which is inconvenient at school).

4

After picking up the cooked chicken offal, use cold water to pass it through the cold river, which can make the chicken offal resilient.

5

Add appropriate amount of soy sauce to the chicken offal that has passed through the cold river to adjust the flavor and color. (Just add the soy sauce. The chicken offal has been marinated with salt before).

6

Heat the pan to heat (I cleaned it clean), add peanut oil, add ginger and garlic, and saute until fragrant. Add the prepared peas and fungus, and stir-fry until the peas are dry.

7

Stir fry until the peas and fungus are broken, and add the marinated chicken offal with soy sauce. Stir fry quickly over high heat to burst the fragrance, add appropriate amount of salt and bean paste, stir-fry for a while, sprinkle with some sesame oil, and serve on a plate. (If you don't like spicy food, you can choose not to put bean paste.)

8

Na! Finally out! Time to eat! (Because in school, there are so few plates, I can only use this, and the appearance is not good!).

Recipe Categories

• hot dishes