stir-fried chicken gizzards
By ArchDonnelly
The film must be removed before making the chicken gizzards
Recipe Recommendations
- chicken gizzards appropriate amount
- chaotianjiao appropriate amount
- green pepper appropriate amount
- celery appropriate amount
- soy sauce appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- white sugar appropriate amount
- laoganma appropriate amount
- cooking wine appropriate amount
Steps for stir-fried chicken gizzards
1
Remove the film, wash and slice the chicken gizzards, mix the salt, cooking wine, soy sauce (a small amount), and rice flour with chopsticks, and marinate for a little 4 minutes. This step is also called "sizing" to keep the chicken gizzards smooth and tender.2
Shred ginger, chopped garlic into grains, shredded bright red peppers, and cut green peppers into diagonal long shapes with a diagonal knife (so that it will spread automatically after frying)3
When the oil temperature in the pan rises to about 60 degrees, pour the marinated chicken gizzards into a "slip", that is, pass the oil or call the oil away. When you go oil, you see chicken gizzards that have to slide open to sixty-seven to sixty-seven ripe, take them out of the pan and strain the oil.4
Leave a little oil in the pan, stir-fry the pepper, garlic, shredded ginger, and pepper to create the fragrance, then add Laoganma, white sugar (or not), red pepper and celery chicken gizzards, add salt, cooking wine, and stir fry over high heat for three or four minutes to serve the pan.