Spicy and crispy----salted chicken gizzards
Overview
Chicken gizzards are also one of the commonly mentioned chicken offal. It is oblate in shape, with fascia on the outside, gizzards on the inside, and gizzards on both sides. Its meat is purple-red, tough and crispy when cooked. From a dietary perspective, chicken gizzards can help digestion and promote digestion. It also has the functions of treating fullness due to food accumulation, vomiting and nausea, diarrhea, malnutrition, quenching thirst, drowning, tooth decay and aphtha, as well as facilitating defecation, removing heat and relieving annoyance, etc. Chicken gizzards can be cooked in many ways, and can be used in both hot and cold dishes. The finished dish has a tough, crispy and smooth texture. Commonly used cooking methods are deep-frying, stir-frying, stewing, etc. When stewing, the chicken gizzards are generally cooked whole; for frying, the chicken gizzards are cut into slices; for stir-frying or ordinary stir-frying, the chicken gizzards are sliced. Salted chicken gizzards not only have the special aroma of bacon, but also have a soft yet crispy texture, which makes it a great snack or a side dish to go with wine!
Tags
Ingredients
Steps
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Wash the chicken gizzards, remove the white fascia on the skin, and cut into 2 pieces with a knife.
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Chop onion, ginger and garlic into mince, cut millet and pepper into small rings and set aside.
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Take a large bowl, add salt, millet pepper, minced green onion, minced ginger, minced garlic, cooking wine, stock, and Sichuan peppercorns to the chicken gizzards.
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Mix well, seal and refrigerate for 1 hour.
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Steam in a steamer for 25 minutes.
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Take it out to cool, put it on a plate, drizzle with sesame oil and mix well.
