Farmhouse hot and sour chicken offal
By JoanyHaley
Ingredients: salt,chili,parsley,chicken offal,starch,vinegar,oil,garlic
Recipe Recommendations
- chicken offal appropriate amount
- parsley appropriate amount
- chili appropriate amount
- garlic appropriate amount
- oil appropriate amount
- salt appropriate amount
- starch appropriate amount
- vinegar appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Farmhouse hot and sour chicken offal
1
Prepare the required raw materials.
2
Clean chicken liver, chicken heart and chicken gizzards and soak them in clear water for 20 minutes (this step can be done in advance). Cut the chicken intestines, rub them twice with salt, grab them with vinegar, rinse them with clean water, and soak them in water. Remove the white skin on both sides of the chicken gizzard and cut it into slices, slice the liver into slices, and cut the chicken intestines into sections. I'm saving the eggs for the stew. Then, marinate the chicken offal with oil, soy sauce, and salt and mix well, then add appropriate amount of wet starch and mix well.
3
Remove the leaves and cut into sections, and chop the peppers and garlic.
4
I store the sour beans in the refrigerator and freezer, so I need to relax and wash them and squeeze out the water.
5
Heat the pan, add oil and heat 40% to heat, add chicken offal and stir fry, saute until the chicken intestines are rolled up.
6
Push the chicken offal to the edge of the pan, add the sour beans and continue to stir, stir-fry to dry.
7
Add celery and continue to stir with salt until the celery color deepens.
8
Add pepper and garlic, add appropriate amount of vinegar, stir fry soy sauce, salt, and 50ML water for a few times, remove from the pan and serve on a plate.