Chicken gizzards with pickled pepper
I have always liked to eat chicken gizzards, especially the fried chicken gizzards with white peppers in Hunan cuisine. It makes me drool even when I say it. Unfortunately, there are no white peppers, so they are made with pickled peppers. Although my ability to enjoy spicy food is not as good as before, occasionally eating it is both appetizing and serving as a meal. In addition, if you don't eat spicy food, you can replace pickled peppers with pickled cabbage or pickled mustard, which can cover the fishy smell of the internal organs.
Recipe Recommendations
- chicken gizzards appropriate amount
- celery appropriate amount
- oil appropriate amount
- salt appropriate amount
- scallion appropriate amount
- pickled pepper appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- medium spice
- fried
- ten minutes
- ordinary
Steps for Chicken gizzards with pickled pepper
1
Chop chopped green onion, ginger, garlic, pickled pepper and set aside. (When cutting pickled peppers, be careful not to let the water inside surge.) You can add one or two Chaotian peppers to match the color. The chicken gizzards were cut in the supermarket. Because they really couldn't cut them, every time my mother gave up remote guidance on the phone, she failed, so she simply gave up.
2
If you think only the chicken gizzards are too monotonous, you can add some celery. This step can be omitted.
3
Put oil in the pan and heat it, add salt, onion, pepper, onion and garlic, and saute until fragrant. You can also add a few prickly ash (you can save)
4
After frying the seasoning, add the chicken gizzards
5
When the chicken gizzards begin to curl, add celery. Don't take too long, otherwise the celery will not look good and taste good after it is cooked. It's almost ready to go ~
6
Dang ~ Okay