Crispy chicken gizzards(cui la ji zhen )

Crispy chicken gizzards

Introduction:

"Although it should be light in spring, I can't help it, especially the hot and sour ones. I went to a restaurant a few days ago. It's not big, it's very small, but the food tastes very good. If my friend didn't take me to such a small shop, I would not know that it tasted so good and spicy. One of them was chicken gizzards. When I came back to try to cook it, it had a different taste. Chicken gizzards covered with snow-white silver flowers in the red and green, which became this hot, fragrant and crisp wonderful

Production steps:

Step 1: prepare the materials, clean the chicken gizzards, and wash the blood

Step 2: after washing, cut into even thin slices, mix in water, oil consumption, marinate with cooking wine for about 10 minutes

Step 3: when frying peanuts, be sure to put cold oil into the pot and fry them over low heat to avoid pasting the pot

Step 4: cool the fried peanuts, peel them and cut them into pieces

Step 5: chop the Chaotian pepper and yeshanjiao, chop the scallion, chop the garlic, and chop the mustard

Step 6: soak Tremella in hot water for about 20 minutes, remove the roots and choose the small ones

Step 7: leave the bottom oil in the pot. When it is 70% hot, saute the chilli, garlic and scallion until fragrant

Step 8: add chicken gizzard slices, turn to high fire and stir fry quickly

Step 9: add tremella and shredded mustard and stir fry until well

Step 10: keep the chicken gizzards completely discolored. When they are about to be cooked, add salt and soy sauce, then stir fry with chopped peanuts and chives, and finally sprinkle with white sesame

Step 11: I sprinkle white sesame

Materials required:

Chicken gizzard: 300g

Tremella: 10g

Peanut: 50g

Mustard tuber: 100g

Starch: 15ml

Cooking wine: 15ml

Soy sauce: 15ml

Oil: 15ml

Minced garlic: 30g

Scallion flower: 5g

Salt: 5g

Chopped chives: 50g

Shredded chili: 50g

White Sesame: 10g

Note: people who can't eat too much pepper can change Chaotian pepper into non spicy pepper. This dish is still spicy

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Cui La Ji Zhen