Name: Pickled Pepper Chicken Gizzards
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Chicken gizzards; About 10 Pickled peppers; 3 pieces Soaked ginger; 2 pieces Pickled carrots; 3 pcs Pickled garlic; About 20 pepper; 3 segments Garlic sprouts; 2g Sugar; Some Soy sauce; 1 bottle cap White wine; 2 tablespoons Doubanjiang; 3 pcs Aniseed; Some Chicken Bouillon Powder; 1g salt; 50ml oil

Pickled Pepper Chicken Gizzards

by Xiaoyu Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

A very spicy side dish, autumn is coming, hurry up to fall fat, appetizing dishes can make you eat a bowl of rice, super appetizing, super meal.

Pickled Pepper Chicken Gizzards

1. Material picture, after the chicken gizzards are cut, grab it with a little white wine and a little salt. Marinate for five minutes

2. Put the oil in the wok. After the oil is warmed up, add the ingredients and peppercorns, and fry them over a medium-to-low heat.

3. Put pickled peppers, carrots, and young ginger together and stir fry together. Add a little more oil. Kimchi is very oily. You can't see the oil after a few times. Stir on medium-high heat for 2 minutes.

4. Then add the chicken gizzards and stir-fry quickly over high heat evenly

5. Stir-fry until the color changes and add a little salt

6. A spoonful of bean paste, seasoning and sautéing for a few minutes

7. When it's almost ready, add the garlic seedlings to increase the fragrance, and stir-fry for two minutes

8. Finally, add light soy sauce, pepper, sugar, and chicken broth, stir-fry evenly and start the pan.

9. So spicy

Tips:
Cooking wine can also get rid of fishy. I don't have cooking wine so I choose white wine. The garlic sprouts can be changed to celery or shallots. You can taste it, but it's salty enough not to add salt.