Crispy Spicy Chicken Gizzards
Overview
Although spring is supposed to be light, but as a person who loves chili peppers, I still can't resist, especially the hot and sour ones. I went to a restaurant a few days ago. It's not big, it's very small, but the taste of the food is quite good. If I hadn’t been taken there by a friend, I would have never known it. Such a small shop has such authentic taste. It’s so spicy that I feel so good. One of the dishes is chicken gizzards. I tried grilling them when I came back, but they still had a different taste. The chicken gizzards are red and green with snow-white silver flowers, which makes this hot and crispy dish...
Tags
Ingredients
Steps
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Prepare the ingredients, clean the chicken gizzards, and wash away the blood...
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Wash and cut into even thin slices, add water starch, oil, and marinate with cooking wine for about ten minutes
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When frying peanuts, be sure to put cold oil in the pan and fry over low heat to avoid burning the pan
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Cool the fried peanuts, peel and chop into coarse pieces
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Chop Chaotian pepper and wild mountain pepper, chop green onion, mince garlic, and chop mustard roughly
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Soak white fungus in hot water for about 20 minutes, then remove the roots and select small florets
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Leave the oil in the pot. When it is 70% hot, add the chopped chili pepper, minced garlic and green onions and saute until fragrant
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Then add the chicken gizzard slices, turn to high heat and stir-fry quickly
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Then add tremella florets and chopped mustard and stir-fry until evenly mixed
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Keep the chicken gizzards completely discolored. When they are almost cooked, add salt and light soy sauce, then add chopped peanuts and chives, stir-fry, and finally sprinkle in white sesame seeds
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I sprinkled the white sesame seeds after serving them
