Stir-fried double crispy is one of the classic dishes in Shandong cuisine, and the main ingredients are chicken gizzards and seafood such as sea cucumber or cuttlefish, which are cooked quickly and at high temperatures to keep the ingredients crisp and tender. This dish is characterized by its excellent color, aroma and crisp taste, which is loved by diners. The following is the production method and precautions for the home version of the home-cooked Lu vegetable oil fried double crispy.

Ingredient preparation:

- Ingredients: 150 grams of chicken gizzards, 0 grams of sea cucumber (or cuttlefish).

- Excipients: one green and one red pepper, an appropriate amount of green onion, and an appropriate amount of ginger

- Seasoning: light soy sauce, dark soy sauce, cooking wine, salt, sugar, chicken essence, starch, sesame oil, minced garlic

Steps:

15. Ingredient Processing: Slice the chicken gizzard after cleaning, marinate with cooking wine, a little salt and starch for 0 minutes; Slice sea cucumber (or cuttlefish) as well. Remove the seeds and shred the green and red peppers, cut the green onions into white sections, and slice the ginger.

2. Sauce: Take a small bowl, add light soy sauce, dark soy sauce, cooking wine, salt, sugar, chicken essence and a small amount of water to mix well into a sauce for later use.

3. Blanch: Boil water in a pot, add a little cooking wine, blanch the chicken gizzard and sea cucumber (or cuttlefish) quickly, remove and drain.

4. Stir-fry: Put oil in the pot and heat it until it is hot, first add green onion and ginger and stir-fry until fragrant, then add chicken gizzards, sea cucumber (or cuttlefish), and shredded green and red peppers to stir-fry quickly.

5. Seasoning: Pour in the pre-adjusted sauce, stir-fry quickly and evenly, sprinkle minced garlic when the soup is thickened, drizzle a few drops of sesame oil, and quickly stir-fry a few times to get out of the pot.

Pairing suggestions:

- Staple food: Fried double crispy can be eaten with rice or steamed buns, and its delicious flavor can enhance the flavor of the main food.

- Cold dishes: You can pair it with some refreshing cold dishes, such as cucumber and fungus, to balance the taste and avoid being too greasy.

- Soup: If you want to eat as part of a meal, you can also pair it with a light bowl of soup, such as tomato egg drop soup or seaweed egg drop soup, which is both greasy and nutritious.

Notes:

- Heat control: The key to stir-frying double crispy is to master the heat, and you must use high heat to fry quickly to ensure that the ingredients are crisp and tender.

- Choice of ingredients: Chicken gizzards and sea cucumbers (or cuttlefish) need to be fresh, especially sea cucumbers or cuttlefish, make sure to soak them thoroughly, otherwise the taste will be affected.

- Proportion of sauce: The ratio of sauce should be moderate, too much will mask the umami of the ingredients themselves, and too little will not fully enhance the flavor.

- Quickly out of the pan: The action should be fast during the stir-frying process, and the time from the pot to the pot should not be too long, so as not to affect the crispness and color of the ingredients.

By following the steps and suggestions above, you'll be able to create a great-flavoured double crispy at home. We hope you enjoy the process and enjoy the delicious results!

Proofread by Zhuang Wu