Dry pot chicken offal

Overview

I often order dry pot dishes when I go to restaurants. They are spicy and spicy and are very popular. I prefer to eat chicken offal, so today I made dry-pot chicken offal, which is a great addition to rice!

Tags

• hot dishes
• home cooking
• banquet dishes
• chicken essence
• chicken heart
• chicken gizzards
• chicken liver
• garlic
• hangzhou pepper
• millet pepper
• onions
• sugar
• ginger
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the chicken offal, blanch it in cold water, and pour in 2 tablespoons of cooking wine. Remove fishy smell and save time.

   

2. 2 Remove the chicken gizzards, wash them and drain them. Remove impurities. Cut chicken gizzards into small pieces.

   

3. 3 Thickly chop the onion.

   

4. 4 When the oil in the pan is hot, stir-fry the onions and set aside.

   

5. 5 Slice the onion, ginger, and garlic, and cut the millet pepper and Hangzhou pepper diagonally into sections.

   

6. 6 Add some oil to the pot and sauté the onions, ginger and garlic.

   

7. 7 Add bean paste and stir-fry until red oil comes out.

   

8. 8 Add millet pepper and Hangzhou pepper and sauté until fragrant.

   

9. 9 Add chicken giblets and stir-fry.

   

10. 10 Add onions and sauté.

    

11. 11 Add salt, soy sauce, sugar, pepper, chicken essence to taste, and stir-fry until flavourful.

    

12. 12 Finished product is plated. Dry and spicy.