Quick fried double crisp with soy sauce(jiang bao shuang cui )

Stir fried double crisp with soy sauce

Raw materials for making double crispy soy sauce

200g pork tripe, 200g chicken gizzard, 100g coriander, 50g chili sauce, 5g garlic slices, 5g shredded scallion, 15g cooking wine, 5g salt, 5g monosodium glutamate, 150g cooked chicken oil, 10g sesame oil, 10g sesame (baked), 5g shredded garlic.

Processing steps of fried double crispy soy sauce

1. Clean the pork tripe head, remove the old skin, cut it into 4 cm square triangular pieces with a cross knife; remove the cocoon skin of chicken gizzard, open the chrysanthemum shape, put it into a boiling water pot, five mature, take it out, squeeze out the water, put it into a bowl, marinate it with cooking wine.

2. Remove the old roots of coriander and cut it into 4cm long segments.

3. Take out the porcelain bowl, enlarge the garlic slice, shredded green onion, salt, shredded green garlic, sesame, monosodium glutamate, cooking wine and vinegar, stir well and set aside.

4. Heat the frying pan with high heat, add the cooked chicken oil, and when it is 80% hot, pour in the belly pieces and chicken gizzards, explode for a few seconds, remove them with a colander to control the oil.

5. keep chili oil 50 grams of bottom oil, heat up, add spicy sauce and a little water, stir fry the red oil, pour into the belly and chicken gizzard, and quickly add the sauce and the ingredients in the coriander and porcelain bowl.

Characteristics of double crispness of soy sauce

Bright color, crisp and delicious, spicy taste.

Quick fried double crisp with soy sauce

Sauteed double crispy in soy sauce is a delicious food with bright color, crisp, tender and delicious taste.

essential information

Stir fried double crisp with soy sauce

Shandong cuisine

Raw materials

200g pork tripe, 200g chicken gizzard, 100g coriander, 50g chili sauce, 5g garlic slices, 5g shredded green onion, 15g cooking wine, 5g salt, 5g monosodium glutamate, 150g cooked chicken oil, 10g sesame oil, 10g sesame (baked), 5g shredded green garlic

Production process

1. Remove the cocoon skin of chicken gizzard, open the chrysanthemum shape, put them into a boiling water pot, five mature, take out, squeeze out the water, put them into a bowl, marinate them with cooking wine, 2. Remove the old roots of afternoon vegetables, and cut them into 4 cm long sections 3. Take the porcelain bowl, enlarge the garlic slices, onion, salt, garlic, sesame, monosodium glutamate, cooking wine, vinegar, stir well, and wait for use. 4. Heat the frying pan with high heat, put in the cooked chicken oil, and when it is 80% hot, pour in the belly and chicken gizzard, explode for a few seconds, and remove with a colander to control the oil 5, coriander 50 grams of bottom oil, heat, add spicy sauce and a little water, stir fry the chili oil, pour into the belly and chicken gizzard. After quick, put the sauce in the coriander and porcelain bowl, stir fry, pour in sesame oil and put it out.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Jiang Bao Shuang Cui