Stir-fried Chicken Gizzards with Pickled Peppers
1.
Dice garlic moss, green red pepper, pickled pepper, slice ginger and garlic for later use.
2.
Cut the dried chili into small pieces, prepare the pepper and pickle water.
3.
Wash chicken gizzards and set aside.
4.
Add some cooking wine and ginger slices to the boiling water under the chicken gizzards to remove the fishy smell and moisture.
5.
Pick up and soak in cold water, drain the water.
6.
Cut the flowers and cut them into thin slices.
7.
After the pan is heated, put the oil, pour in the sliced ginger and garlic, pepper, and dried chili, and fry to get a fragrance.
8.
Stir-fry the cut chicken gizzards, add some cooking wine, soy sauce, a small amount of salt, and chicken essence.
9.
Pour in the garlic moss, green red pepper, pickled pepper and pickled pepper water, and continue to stir fry.
10.
Add pickled pepper water and a small amount of sugar.
11.
Stir fry a few times.
12.
You can put it in the saucer.
Tips:
1. The chicken gizzards are blanched and soaked in cold water to maintain the crispness;
2. Adding a small amount of sugar can play a role in improving freshness;
3. The chicken gizzards in this way taste crisp and hard. If you like to eat crispy chicken kidneys, it is best not to blanch them or fry them first.
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