Kuaishou Pickled Pepper Chicken Gizzards
Overview
A quick meal that can be completed in ten minutes~ Please cook more rice, otherwise it will not be enough haha
Tags
Ingredients
Steps
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Many friends think that chicken gizzards are difficult to cut. Today I will teach you a relatively simple method~ First of all, the white stuff on the outside of the chicken gizzards will be very hard to eat, so you need to slice it horizontally first.
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Use this method to cut off the white part on three sides, and then cut it in half.
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Next, the flower girl takes off her clothes and is at your mercy~ Cut it with a straight knife vertically, two-thirds deep, and be sure to leave a little bit at the bottom without cutting it off. You can take this step slowly,
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Then cut vertically down to the bottom. A little thicker~~ It’s too thin and doesn’t have a crispy texture!
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The cut finished product is displayed~~The thickness should be more intuitive. Then wash it with water, add salt, pepper, and cooking wine and marinate it for later use.
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Wash the celery and cut it diagonally into diamond-shaped sections. Cut the pickled peppers into sections and cut the pickled ginger into slices (if you don’t have it, you can also use old ginger). Because I often cook at home, I fry the pickled pepper ingredients in advance, which makes cooking more convenient. Next time I’ll post a tutorial on picking peppers. Cut the shallot into sections and cut the garlic into slices.
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Boil half a pot of water. When the water boils, add the marinated chicken gizzards and cook until the water changes color. Pour out and drain. The purpose of boiling it is firstly to remove the fishy smell, and secondly, there are many impurities in viscera, which will be spit out after boiling.
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Heat the pot and add oil. Don't burn the oil to the point of smoking. If you're not sure, just put a piece of garlic into the pot and let it bubble. First stir-fry the garlic, watercress, and pickled peppers (in order). When the aroma and color come out, add the blanched chicken gizzards and stir-fry evenly.
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Add the celery knots and a little salt, about a quarter of a small spoon is enough. Stir-fry evenly and add a little sugar (a little less than salt) and a few drops of dark soy sauce for color. After frying for two or three minutes, add the green onions and MSG, and finally add a few drops of pepper oil and sesame oil ~
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Remove the pot and put it on the plate ~ It may seem like a lot of steps, but it’s actually really simple to make. Hurry up and give it a try~
