1. Cut the chicken gizzards with a chrysanthemum knife, blanch them in water, and put some ginger slices and pepper cooking wine in the water to remove the peculiar smell of chicken gizzards.
2. Cut the garlic sprouts into sections, and cut the Tianjiao into two diagonally.
3. Garlic and minced ginger, pickled peppers are ready.
4. Put oil in the pot, stir-fry garlic ginger and pickled peppers over low heat.
5. Pour the chicken gizzards and stir-fry evenly, add thirteen fragrant, sugar, steamed fish soy sauce, stir-fry and simmer for a while.
6. Pour in the garlic sprouts and Zhitian pepper, add salt, and fry until the garlic sprouts suit your taste. Just put MSG out of the pot.
Tips:Afterword:
1. The number of pickled peppers and Zhitian peppers is based on your own capacity, don't be greedy, because it's really too spicy.
2. Some people like garlic sprouts that are crispy, and some people like them to be soft. My family likes very soft ones, so I'll fry them for a while.
3. This dish becomes more spicy as it is cooked again, it is best not to leave leftovers, it is enough for one meal at a time!
4. The reason why I put steamed fish soy sauce is because I am not used to eating white meat. The sauce of steamed fish and soy sauce and chicken gizzard are stuffy for a while, the taste is really good.
6. If you can't cut the chrysanthemum knife, just slice it.
