pickled mustard and chicken gizzards
I am not very fond of chicken, but I have always had a deep love for chicken gizzards. There are many ways to make chicken gizzards, such as cold mixed chicken gizzards, hot and sour Sichuan-style chicken gizzards, pickled pepper chicken gizzards, marinated chicken gizzards, etc. I admire and admire the delicious food methods of our Chinese people. The same ingredients can make N kinds of delicious eating methods.
Recipe Recommendations
- chicken gizzards appropriate amount
- red pepper appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- oyster sauce appropriate amount
- refined salt appropriate amount
- salty and fresh
- burn
- an hour
- simple
Steps for pickled mustard and chicken gizzards
1
Chop the ginger and garlic, slice the red peppers, and soak the Fuling pickled mustard slices in clear water.
2
Wash the chicken gizzard to remove oil, use a knife to scrape off the yellow skin inside, and cut off the tail of the chicken gizzard-the small belly.
3
Lay the chicken gizzards on the cutting board, hold them with your left hand, and hold the knife with your right hand. Cut them a few times, and finally cut them a few times to form a cross flower.
4
The next step is to clean up the belly. No matter how small it is, it is still meat. Just use a knife to cut the belly a few times into a cockscomb shape.
5
Sit with water in the pot and blanch the chicken gizzards until 80 ripe.
6
Add oil to the pan, fry the ginger and garlic until fragrant.
7
Pour in oyster sauce and stir fry well.
8
Add the red pepper slices.
9
Pour in the blanched chicken gizzards, add a little refined salt, and stir fry until done.