Fried Chicken Gizzards with Pickled Cucumbers
1.
Raw material diagram.
2.
Slice pickled cucumbers, slice chicken gizzards, cut green and red peppers diagonally, and slice garlic.
3.
Boil the water, blanch the pickled cucumbers first, remove them, and then boil the chicken gizzards, put a spoonful of cooking wine to remove the fishy, boil again, remove the cold water, rinse and drain.
4.
Put the oil in the pot and add the ginger garlic pickled pepper slices and saute until fragrant. Add half a teaspoon of five-spice powder and fry it.
5.
Add pickled cucumbers and chicken gizzards, stir-fry evenly, half a tablespoon of light soy sauce, half a tablespoon of cooking wine, one teaspoon of salt, and half a teaspoon of sugar, and continue to fry until slightly dry.
6.
Add green and red peppers, stir-fry, and add a little chicken essence to taste.
Tips:
1. In fact, pickled cucumbers can not be blanched, if you make them yourself, they are hygienic. I bought it, so blanch it.
2. The chicken gizzards should be boiled twice.
3. This is a small stir, so the fire is medium to large fire.
4. What I do is not very spicy. You can add chili or dried chili according to your preference.
5. There is no pickled cucumber, so it's delicious to use pickled milk melon instead.
