1. Pickled pepper gizzards, spicy and crispy next food

Ingredients: fresh chicken gizzard, ginger, garlic, garlic sprouts, millet pepper, pickled pepper, cooking wine, light soy sauce, dark soy sauce, chicken essence, cooking oil

Carefully clean the gizzards and cut them into thin slices to ensure a crispy and tender texture and a quick flavor. Finely chop the ginger and garlic, cut the garlic sprouts into sections, and cut the millet pepper and pickled pepper into small pieces and set aside. Put the cut chicken gizzard into cold water, add a few slices of ginger, a few green onions and an appropriate amount of cooking wine, skim off the foam after boiling over high heat, take out the chicken gizzard and rinse it with water, this step can effectively remove the fishy smell of the chicken gizzard. Pour an appropriate amount of cooking oil into the pot, add minced ginger and garlic, millet pepper and pickled pepper after the oil is hot, and stir-fry over low heat to bring out the fragrance, so that the spicy taste and sour taste of pickled pepper can be fully released. Pour the processed chicken gizzard into the pot, stir-fry quickly over high heat, add an appropriate amount of cooking wine to remove the smell again, then add two spoons of light soy sauce and a small half spoon of dark soy sauce to adjust the color, and continue to stir-fry evenly over high heat. Finally, sprinkle in a little chicken essence to enhance the freshness, add the garlic sprouts, and stir-fry a few times over high heat, so that the fragrance of the garlic sprouts and the spicy flavor of the chicken gizzard are perfectly integrated, and you can put them on the plate.

2. Pickled pepper chicken offal, a new height of sour, hot and crispy

Ingredients: Chicken gizzard, spicy three treasures (pickled millet pepper, pickled ginger, pickled chili, pickled pepper), ginger, garlic, millet pepper, dried chili, green pepper, garlic sprouts, white wine, white vinegar, light soy sauce, oyster sauce, white pepper powder, red potato powder, miso sauce, rice wine, balsamic vinegar, sugar, monosodium glutamate

Wash the chicken gizzards, cut off any excess fat, and cut into thin slices. Add water to the pot, put in white wine, white vinegar, a few slices of ginger and green onions, put in the chicken gizzard after boiling, blanch until it changes color and quickly remove it, rinse it with water to remove impurities and odors. Add a little light soy sauce, oyster sauce, white pepper and sweet potato powder to the processed chicken gizzards, grasp and marinate for a while, so that the chicken gizzards are more flavorful and tender. Pour oil into the pot, after the oil is hot, first add the pickled pepper and pickled ginger to stir-fry until fragrant, then add millet pepper, dried chili, ginger and garlic, and a small spoon of yellow pepper sauce to stir-fry the rich spicy flavor. Pour the marinated chicken gizzard into the pot and stir-fry quickly over high heat, the chicken gizzard quickly shrinks in the hot oil, locks in the fresh juice, and the taste is more crispy. Add Weijixian soy sauce, oyster sauce and dark soy sauce to taste, cook a spoonful of rice wine to enhance the flavor, pour a little balsamic vinegar along the edge of the pot to enhance the flavor and remove the fishiness, and finally add a little sugar and monosodium glutamate, add garlic sprouts and stir-fry evenly, and you can get out of the pot.

3. Hot and sour chicken offal, an extraordinary work in home cooking

Ingredients: Chicken gizzard, pickled pepper, millet pepper, ginger slices, minced garlic, cooking wine, shallots, light soy sauce, dark soy sauce, salt, chili flakes, cooking oil

Put the chicken gizzard into the pot, add ginger slices, cooking wine and green onions, skim off the foam after boiling over high heat, remove the chicken gizzard and wash it with cold water, this step can not only remove the fish, but also keep the chicken gizzard crisp and tender. Pour the washed chicken gizzards into a bowl, add half a spoon of light soy sauce and half a spoon of oyster sauce, grasp and marinate for a while, let the chicken gizzards absorb the aroma of the sauce in advance. Pour oil into the pot, heat the oil and add millet pepper, pickled pepper, minced garlic and shredded ginger, stir-fry over low heat to bring out the fragrance, the sour and hot pickled pepper and the fresh and spicy millet pepper blend with each other, setting the tone for the dish. Pour the marinated chicken gizzard into the pan and stir-fry quickly over high heat, the chicken gizzard quickly changes color in the hot oil to maintain its crisp texture. Add two spoons of light soy sauce, one spoonful of dark soy sauce to adjust the color, an appropriate amount of salt to taste, and finally sprinkle in a spoonful of chili noodles, stir-fry evenly, so that the spicy flavor of the chili noodles and the deliciousness of the chicken gizzard are perfectly integrated, and you can put it on the plate.

Tips:

The treatment of the gizzard is key, blanching water is effective in removing fishy smells, and supercooling water can maintain its crisp and tender taste. The choice of pickled peppers is also important, different pickled peppers will bring different sour and hot tastes, which can be adjusted according to your preferences. When stir-frying, you should control the heat well, and stir-fry quickly on high heat can lock in the fresh juice of the ingredients and maintain their crisp taste.

Proofread by Huang Hao