Sour and Spicy Chicken Gizzards

Name: Sour and Spicy Chicken Gizzards
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Homemade capers; Some garlic; Some ginger; Some Small red pepper; Some Chicken gizzards; Some Perilla; Some Cooking Wine; Some Soy sauce; Some salt; Some pepper; Some Chicken Essence; Some Peanut oil

by Xi Shi Tofu Flower

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I like the hot and sour taste, and the fragrance of perilla is soaked in it, which is even more wonderful. Today I will give the taste buds a complete impact.
This dish is very good to go with a meal-another meal suffers from a product, and of course it is also very good to go with wine. Hunanese with heavy flavors are good for this.
By the way, I really want to buy a big jar to pickle a lot of pickles; carrots, peppers, cowpeas, garlic...what else? I also forgot now. But my aunt said: It's better to eat less pickled vegetables in the jar. Well, for the sake of health, eat less. Try to eat fresh and fragrant vegetables. "

Sour and Spicy Chicken Gizzards

1. Fresh chicken gizzards, washed to remove surface oil.

2. Cut it up and set aside.

3. Take out the homemade capers from the jar and soak them in water for a quarter of an hour (so as not to be too salty), wash the small red peppers and set aside.

4. Cut capers and small red pepper into shorter pieces; finely chop garlic and chop perilla; chop ginger and set aside. (The ginger was cut later, so I didn’t shoot pp alone)

5. Use boiling water to soup the cut chicken gizzards to remove any unpleasant flavors.

6. Wash and drain the water for later use.

7. After the oil is hot, add minced ginger and garlic, stir fragrantly, then pour in capers and chili segments and stir fry quickly.

8. After a little stir-fry, pour in the chicken gizzards and continue to stir-fry evenly.

9. Add a small amount of soy sauce (the soy sauce is dark in color, so I only added a little to enhance the flavor), appropriate amount of cooking wine, a small amount of pepper, and an appropriate amount of salt (the tamarind has salt, so don't put too much); stir quickly for ten seconds.

10. Add the perilla and chicken essence and stir-fry, then serve on a plate.

Tips:
I sliced the chicken gizzards thinly and blanched them with boiling water, so the time for frying should not be too long to avoid getting old and the taste is too hard.

The capers are soaked in clear water before use. In this way, the tamarind beans will not affect the taste because it is too salty, and it can also soak a little bit of pickles (I don't know if it is my psychological effect or... hehe).

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