Spicy Crispy Duck Gizzard with Nanchang flavor(nan chang feng wei la cui ya zhen )

Spicy Crispy Duck Gizzard with Nanchang flavor

Introduction:

Production steps:

Step 1: slice the duck gizzard, add a little salt, cooking wine, pepper, spicy fresh, ginger powder, raw powder and marinate for 20 minutes;

Step 2: cut garlic moss and pepper well and set aside;

Step 3: heat the oil, pour in duck gizzards and stir fry;

Step 4: stir fry until the duck gizzard changes color, pour in soy sauce, add water, just over the amount of duck gizzard is appropriate, cook for 2 minutes until the water is dry (if you like the taste is hard, you can not burn it);

Step 5: cook until the juice is thick and put it out of the pot;

Step 6: wash the frying pan, pour in a little oil, add garlic moss and pepper, and stir fry until fragrant;

Step 7: pour in the duck gizzard, add a little salt (about 1 / 4 teaspoon) and chicken essence, and stir fry until the garlic sprouts.

Materials required:

Duck gizzards: 4

Qinghong: one or two

Peppers: one or two

Garlic: 100g

Salt: a little

Cooking wine: 1 teaspoon

Pepper: right amount

Pepper powder: right amount

Spicy: moderate

Ginger powder: a little each

Raw meal: 1 teaspoon

Veteran: a large spoon

Chicken essence: a little

Edible oil: right amount

Note: 1, because the duck gizzard is added with raw powder, so the water is easy to be sucked dry when frying, timely add water to prevent paste pot; 2, garlic should not be fried too well, otherwise the flavor is greatly reduced, and the appearance is not good; 3, this course needs to add salt twice, respectively, when marinating duck gizzard and mixing stir frying, so we must control the amount, otherwise it will be very salty; 4, this kind of quick fried dishes The fire must be fried quickly to make it fragrant!

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Nan Chang Feng Wei La Cui Ya Zhen