Chicken with pickled pepper

Overview

Fragrant and spicy! The elderly, children, and people outside Sichuan, Chongqing, Hunan and Hubei may not be able to bear it.

Tags

• hot dishes
• home cooking
• celery
• chicken gizzards
• chicken intestines
• cooking wine
• douban
• garlic
• green chili
• millet pepper
• onions
• pickled ginger
• pickled pepper
• pepper
• soy sauce

Ingredients

Steps

1. 1 Cut these ingredients into small pieces first and chop them finely. Onion, pickled pepper, millet pepper, 0.5 cm section, green chili pepper and celery, 3 cm section, pickled ginger slices, garlic, minced.

   

2. 2 Rub the chicken intestines with flour and wash them several times, then marinate them with salt and cooking wine for 10 minutes. Pour water (boil the water, pour in the chicken intestines, and take them out immediately after boiling again)

   

3. 3 Cut the chicken gizzards into small pieces (this time it was a bit larger) and marinate in salt for 15 minutes. Pour water, as above, but boil for one minute

   

4. 4 Pour in oil, ginger, garlic, peppercorns, various chili peppers, stir-fry watercress, add chicken gizzards and chicken intestines, soy sauce, sugar, salt, chicken essence, appropriate amount of pepper, and pour some pepper water. Add the celery (no leaves) at the end, and the green onion before putting it in the pot (I like to fry the green onion, but I don’t like to sprinkle the green onion after putting it on the plate)