Name: Pickled Pepper Chicken Miscellaneous
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Chicken Kidney; 150g Chicken intestines; 150g Chicken liver; 150g Chicken heart; 150g Black Fungus; 200g Pickled peppers; 150g (or Chaotian pepper) Red rice pepper; 50g Bubble ginger; Some shallot; Some garlic; 50g Salad oil; Some salt; Some Chicken Bouillon Powder; Some Flour; Some White pepper

Pickled Pepper Chicken Miscellaneous

by Blue sea and blue sky 0760

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Pickled pepper chicken miscellaneous is a famous Sichuan-style homemade dish; chicken miscellaneous is not on the table in some countries and regions. Chicken miscellaneous is rich in iron and is a natural ingredient for iron supplementation. Properly eat some chicken offal in spring, for supplementing vitamin A (due to the effect of chicken liver and improving eyesight), pepper, and has the function of clearing meridians, activating blood and removing blood stasis, dispelling wind and cold, appetizing and invigorating the stomach, warming the middle and lowering the qi, inhibiting bacteria Itching, antiseptic and insect repellent. Chili contains a variety of vitamins, mineral elements, cellulose, carbohydrates, protein, carotene and other nutrients necessary for the human body. Regular consumption of chili can drive away the cold and warm the stomach, lose weight and improve immunity during the season. It has a very excellent effect and special Appetizing. So I suggest you eat more...a pickled pepper and chicken chopsticks make us sweat and eat this meal haha..."

Pickled Pepper Chicken Miscellaneous

1. Dry fungus soaked in warm water

2. Tear dry fat and sundries from chicken offal, and knead with flour and salt

3. This is the chicken offal after kneading. This can remove the fishy smell and off-flavor.

4. Pick out the chicken kidney and change the knife alone

5. Changing to a flower knife is just like a squid flower knife, which is good for frying later

6. Tear small pieces of the soaked fungus first, and clean them; boil the fungus over the pot, soak in cold water and put it in a basket to dry for later

7. The chicken kidneys are blanched in water. Pour some white vinegar or high-grade liquor into the hot water. Put them in the chicken kidneys and turn the color and immediately remove them and put them in cold water. Put them in another container to keep the water under control. This is to keep them crisp and tender. Taste

8. Put the rest of the heart, liver, and intestines in a pot, blanch the water, rinse with cold water, control dry and set aside

9. Peel and chop three or four cloves of garlic, pat finely for later use

10. Chop green onions, pickled peppers, pickled ginger, and Chaotian peppers for later use

11. Heat the pan with cold oil, add green onions, pickled peppers and pickled ginger and stir fry until fragrant

12. After sautéing the fragrant flavor, add all the chicken offal and stir fry in a hot pot

13. Stir-fry evenly, add fungus and Chaotian pepper to continue stir-fry

14. Add pepper, a little salt, chicken essence (if you feel that the taste of pickled pepper is not enough, you can add some pickled pepper water) and put it on the plate.