Name: Fried Chicken with Colorful Peppers
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Chicken gizzards; 250g Chicken heart; Some Red Bell Pepper; Some Yellow pepper; 1 piece Screw pepper; 3 tablespoons Seafood soy sauce; 6 tablespoons (for two times) Cooking Wine; Some shallot; Some ginger; Some garlic; 1/2 a spoon salt

Fried Chicken with Colorful Peppers

by Dazzling silk scarf

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Chicken miscellaneous, including chicken heart, chicken liver, chicken kidney, chicken intestines, chicken gizzards, etc., are delicious and have various nutrients. Chinese medicine believes that they are all helpful for digestion, and the spleen and stomach. Combined into a soup, it can invigorate the stomach and digest food, moisturize the skin and nourish muscles. "

Fried Chicken with Colorful Peppers

1. Prepare chicken gizzards and chicken hearts.

2. Prepare the ingredients.

3. Cut the colored pepper into diamond-shaped pieces, cut the green onion into small sections, slice the ginger, and slice the garlic after patting.

4. Cut the chicken heart in half, remove the upper trachea and the congestion inside.

5. Chicken gizzards remove the inner gold inside (some have been removed)

6. The outer fascia is removed cleanly.

7. The chicken gizzards and chicken hearts are processed.

8. Pour the chicken gizzards and chicken hearts into the water, grab a few more times with your hands, and wash the blood water thoroughly, this part needs to be washed several times.

9. After washing, drain the water and pour the cooking wine. (First time use)

10. Scallions, ginger, and garlic are also put in at the same time.

11. Continue to catch a few more times to get rid of the fishy.

12. Put green onions, ginger, garlic, and chili in the bottom pot. (If you like spicy food, you can add dried chili)

13. After the green onion, ginger, and garlic are fragrant, add the chicken offal. Fry thoroughly.

14. Start the pot from a fresh start, add the base oil, and the colored peppers.

15. Pour the chicken offal, quickly add the cooking wine (for the second time), seafood soy sauce, salt, thicken with starch, and pour a little sesame oil after it is out of the pot.

16. Platter.

Tips:
Silk scarf warm reminder: The chicken offal is best to stir-fry, and the seasoning is placed in a bowl, so that the action is fast, and the chicken offal will not be fried.