stir-fried chicken gizzards with peas
By BradenVon
Beans love to eat beans most. Beans of various flavors, especially peas, will be prepared to buy 10 kilograms or 20 kilograms in a few days, peel them uniformly, and place them in the refrigerator to freeze them until there are no peas season to satisfy their cravings. Swoosh... hugejob.... Anyway, I think peas are best cooked with something hard and crisp, or more chewy, for the contrast in taste is the most wonderful. Peas and beef grains are everyone's favorite dish, but for a change, what about chicken gizzards? Crispy, explosive, combined with the Q sense of peas, Perfect... The more I said it, the more I felt like an advertisement.
Recipe Recommendations
- pea 400g
- chicken gizzards of 10
- Red Beauty Pepper 1 piece
- cooking wine 1汤匙约5ml
- soy sauce 1.5茶匙约7cml
- white sugar 1/4茶匙约2g
- salt 1/8茶匙约1.5g
- oyster sauce 1/2茶匙约2-3ml
- Meiji Fresh Sauce 1/4 teaspoon about 1-2m
- water starch 2汤匙约5ml
- slightly spicy
- fried
- ten minutes
- simple
Steps for stir-fried chicken gizzards with peas
1
First, wash the chicken gizzard and remove the dark yellow part and outer film on the chicken gizzard. Then cut the chicken gizzard with a knife, and then cut everything in half for later use.
2
Slice red beauty peppers thinly and set aside.
3
Use 1 tablespoon of cooking wine about 5ml, 1.5 teaspoon of soy sauce about 7cml, 1/4 teaspoon of sugar about 2g, 1/8 teaspoon of salt about 1.5g, 1 - 2 teaspoon of oil about 2- 3ml, 1/4 teaspoon of Meiji umami juice about 1- 2ml, marinate the chicken gizzards for 15 minutes first. Then add water starch. (Pay attention to water starch. You can mix a bowl of thick water starch first, let it sit for a few minutes, then dump the thin part on it, grab the sticky water starch with your hands, and if you marinate the chicken gizzards, grab two handfuls. About 2 tablespoons will be enough).
4
Heat the frying pan and pour in slightly more oil than usual when frying. Heat the pan with cold oil and put the chicken gizzards into the pan. Stir quickly on high heat for 30 seconds. Serve it for later use when the chicken gizzards are almost white. When frying, don't pour the pickled chicken gizzards in one go. Remove them and pour them out. If there is too much starch in the marinade, it will be burnt when it is put into the pan.
5
Borrowing the remaining oil, add in the red beauty pepper slices and stir fry a few times (you can't afford onions, ginger and garlic, so you don't need to cook in a frying pan), then add in the peas and continue to stir fry a few times.
6
Add a bowl of cold water to the pan, just before passing the peas, bring to a boil over high heat, and keep it on high heat.
7
Until the water is almost dried, then add salt and a little miji juice according to your taste, and stir fry well. Some people like to blanch the peas in water first and then fish them out. I think one advantage of boiling water is that there is no need to thicken the vegetables after they are ready, because the starch in the peas will boil out automatically.
8
Put the chicken gizzards into the pan, stir fry quickly a few times, stir-fry well, and serve on a plate.