Fried chicken gizzards with pickled pepper(pao jiao chao ji zhen )

Fried chicken gizzards with pickled pepper

Introduction:

"I've always been accommodating my husband not to eat spicy food, but when I was alone, my habit of being fond of spicy food broke out again. I'm not happy with it these days. It's strange that my little C is also fond of spicy food like me. He can accept all kinds of spicy food. Ha ha, does dog have the same habit of eating spicy food and not eating spicy food as people?"

Production steps:

Step 1: dice garlic moss, green and red pepper, pickled pepper, slice ginger and garlic for use.

Step 2: cut the dried pepper into small sections, and prepare the water of Chinese prickly ash and pickled pepper.

Step 3: wash chicken gizzards and set aside.

Step 4: add some cooking wine and ginger under the chicken gizzard to remove the fishy smell and moisture.

Step 5: take it up and soak it in cold water to drain.

Step 6: cut flowers and slice them.

Step 7: heat the pan and add oil. Pour in ginger and garlic slices, Chinese prickly ash and dried pepper. Stir fry until fragrant.

Step 8: stir fry the chicken gizzards, add cooking wine, soy sauce, a little salt and chicken essence.

Step 9: pour in garlic moss, green and red pepper, pickled pepper and pickled pepper water, and continue to stir fry.

Step 10: add pickled pepper water and a little sugar.

Step 11: stir fry a few times.

Step 12: take out the pot and put it into the dish.

Materials required:

Chicken gizzards: right amount

Garlic moss: right amount

Green and red pepper: moderate

Pickled pepper: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Ginger: right amount

Garlic: right amount

Pickled pepper water: right amount

Cooking wine: moderate

Soy sauce: right amount

Salt: right amount

Chicken essence: appropriate amount

Sugar: right amount

Note: 1. Blanching chicken gizzards and soaking them in cold water can keep the crispness; 2. Adding a small amount of sugar can improve the freshness; 3. This kind of chicken gizzard tastes crispy and hard. If you like to eat crisp and tender chicken kidney, you'd better not blanching or stewing before frying.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Pao Jiao Chao Ji Zhen