Garlic stalk chrysanthemum gizzard
Introduction:
"Xiaomi pepper and Zhitian pepper are intertwined, and the spicy taste will permeate any part of the mouth, absolutely jumping and" moving "tears. Not even gargling. "
Production steps:
Step 1: chicken gizzard cut chrysanthemum knife, blanch water out, put some ginger and pepper cooking wine in the water, you can go to chicken gizzard smell.
Step 2: cut garlic bolt into two parts.
Step 3: mashed garlic, minced ginger and pickled pepper are ready.
Step 4: put oil in the pot, stir fry garlic, minced ginger and pickled pepper over low heat.
Step 5: pour in chicken gizzards, stir fry evenly, put thirteen incense, sugar, steamed fish, soy sauce, stir well, stew for a while.
Step 6: pour in garlic bolt and Zhitian pepper, add salt and stir fry until garlic bolt is suitable for your taste. Put monosodium glutamate out of the pot.
Materials required:
Chicken gizzards: right amount
Garlic bolt: appropriate amount
Red pepper: right amount
Pickled pepper: right amount
Mashed garlic: right amount
Ginger powder: appropriate amount
Salt: right amount
Steamed fish soy sauce: right amount
Cooking wine: moderate
Thirteen spices: appropriate amount
MSG: right amount
Note: afterwords: 1, the number of pickled pepper and Zhitian pepper according to their ability to bear, don't be greedy, because it's really too spicy. 2. Some people like crispy garlic, others like soft garlic. My family likes soft ones, so I'll fry them for a while. 3. This dish is hotter and hotter as it goes back to the pot. It's better not to leave leftovers. It's better to stir fry enough for one meal at a time! 4. I put steamed fish and soy sauce because I can't get used to white meat. The sauce flavor of steamed fish and soy sauce and chicken gizzards are stuffy for a while, and the taste is really good. 6. If you can't cut chrysanthemum, slice it.
Production difficulty: simple
Technology: stir fry
Production time: 10 minutes
Taste: Super spicy
Chinese PinYin : Suan Tai Ju Hua Zhen
Garlic stalk chrysanthemum gizzard
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