1. Prepare half a pack of 250 grams of Sun Valley Chicken Gizzards.
2. Thaw, wash and put in a bowl, add cornstarch and cooking wine with a scratch, and then rinse.
3. Cut each chicken gizzard in half first, and then cut with a knife. Cut as deep as possible but not through.
4.
The picture after the flower knife.
~ Friends who save trouble can slice directly.
5. Put everything in the bowl one by one.
6. Put cold water in the pot, put the chicken gizzards in the pot, boil until the chicken gizzards bloom and completely change color, remove.
7. Enlarge the bowl.
8. Mix well with cooking wine, light soy sauce, and pepper, set aside.
9. Hometown's special delicious-taro lotus, you can use capers instead.
10. Prepare wild pepper and cut into sections, diced Chaotian pepper, and diced green pepper.
11. Prepare ginger and minced garlic.
12. Pour out the juice from step 8 and add a teaspoon of soy sauce, pepper, and wild pepper water to mix into a sauce for later use.
13. From the frying pan, shredded ginger and minced garlic.
14. Stir-fry the wild pepper to taste.
15. Pour the chicken gizzards over high heat and stir fry.
16. Add taro lotus and stir fry again.
17. Pour the sauce from step 12, stir fry for a while, let the taro lotus and chicken gizzard absorb the spicy flavor at the same time.
18. Put the diced peppers and green peppers.
19. Sprinkle a little sugar to taste and turn off the heat.
20. Stir fry evenly.
21. The hot and sour and crispy chicken gizzards are out of the pot!
22. The little guy can’t wait to pick up a chicken gizzard and eat it, and then hesitates 😂 too spicy
Tips:1 If you don’t have taro lotus, you can use capers instead.
2Friends who like taro lotus can contact the kitchen chef@三月三spjg
3This dish is very spicy, so friends who are less addicted to spiciness reduce the amount of chili.
