Fried chicken gizzards with dried radish(luo bo gan chao ji zhen )

Fried chicken gizzards with dried radish

Introduction:

"Pickled radish and chicken gizzard in the fridge, it's better to combine the two?"

Production steps:

Step 1: cut the chicken gizzards, marinate them with 1 / 4 teaspoon salt, 1 teaspoon cooking wine and 1 / 4 teaspoon pepper. When blanching, put the cold water into the pot. When the water boils, immediately remove the froth. This way, the chicken gizzards will not smell fishy.

Step 2: add oil to the pan again, put the radish cut into flower shape and a piece of dry pepper cut into sections, stir fry the radish over medium heat to make it fragrant, and then put it in reserve. The radish should be fried dry to make it fragrant, so as to give full play to its fragrance. (soak the radish before cutting it dry to avoid saltiness)

Step 3: start another pot, heat the oil, add pepper, garlic slices and 1 dry pepper cut into sections, and saute over high heat;

Step 4: pour in the chicken gizzard, add 2 teaspoons of raw soy sauce, 1 / 8 teaspoon of sugar, 1 teaspoon of high alcohol or cooking wine, 1 / 8 teaspoon of pepper noodles, and stir well. (this time, no salt was added, because the radish has salty taste.)

Step 5: pour in the fried dried radish, turn evenly, pour in the bright oil, turn a few times to get out of the pot.

Materials required:

Chicken gizzard: About 150g

Dried radish: About 50g

Dried pepper (Pan): 1

Garlic (Pan): 1-2 pieces

Dried pepper (fried with radish): 1

Salt (pickling): 1 / 4 tsp

Cooking wine (pickling): 1 tsp

Pepper noodles (pickling): 1 / 4 tsp

Raw soy sauce: 2 teaspoons

Cooking wine: 1 teaspoon

Sugar (on fire): 1 / 8 TSP

Pepper noodles (on fire): 1 / 8 TSP

Note: you can choose dried radish from the market, or you can marinate it yourself. You must soak it in water before cooking to avoid saltiness.

Production difficulty: ordinary

Technology: explosion

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Luo Bo Gan Chao Ji Zhen