stir-fried chicken cartilage with onion

By CareyMcCullough

stir-fried chicken cartilage with onion
I prefer chicken cartilage. It's better if it's spicy

Recipe Recommendations

  • onion one
  • dried chili at his
  • ginger a small piece
  • onion a
  • garlic 4 small ones
  • salt appropriate amount
  • shisanxiang 1 teaspoon
  • pepper 1 teaspoon
  • soy sauce appropriate amount

Steps for stir-fried chicken cartilage with onion

  • 1
    First, boil the chicken cartilage with water. Be sure to add a few slices of ginger to remove the fishy smell. After cooking, drain the water. Set aside, dice the onions. Set aside. Cut the ginger, chopped onions, chopped garlic.
  • 2
    Heat the oil in the pan a little more than usual when frying, heat the pan, add chopped green onions and dried peppers and stir-fry until fragrant (be careful not to fry them), then add onions and thirteen spices, pepper powder, dried ginger powder, soy sauce, add drained chicken cartilage and stir-fry until the chicken cartilage is a little soy sauce color, add salt (if you don't think it's spicy, you can add some dried peppers at this time)
  • 3
    Put minced garlic when you take it out of the pan. People who like sesame oil can also drop a few drops

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