Crispy and spicy chicken gizzards
By KyleeAbshire
Ingredients: chicken essence
Recipe Recommendations
- chicken gizzards 100 grams
- pepper half a
- carrots 1/3 root
- red pepper of 4
- peppercorns a small handful
- chili powder appropriate amount
- dry starch appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- salt a little
- cooking wine a little
- chicken essence a little
- edible oil appropriate amount
- rock sugar a little
- pepper a little
Steps for Crispy and spicy chicken gizzards
1
Treat the chicken gizzards in advance and cut them into thin slices, or cut the entire knife to 3/4 of the place without cutting them. (Because it took a long time to do it, the photos can no longer be found.)2
Mix the modified chicken gizzards with dry starch, cooking wine, soy sauce, salt, and pepper and mix well. Put in the refrigerator and marinate for an hour.3
Mix the modified chicken gizzards with dry starch, cooking wine, soy sauce, salt, and pepper and mix well. Put in the refrigerator and marinate for an hour. Then cut the other ingredients.
4
Prepare the pan, add the oil. When it is not too hot, add the chili and pepper grains into the pan and saute until fragrant. Then take out and throw away. (I usually do this, but it's troublesome when I don't want to eat.) Note that the pan should not be too hot to put the chili, or it should not be easy to paste and have no fragrance. Put the chili paste into the pan, add the chicken gizzards and start stir-frying, add the rock sugar, add a little hot water to the pan, and make it slightly stuffy. When there is still some soup in the pan, put other ingredients in. After that, just season it a little.Crispy and spicy chicken gizzards Make Tips
Nagging, must be cut thin, not half-raw. Also do not put too much water, stuffy time too long. But it's really delicious ~