Griddle chicken offal

Introduction to recipes Dry pot eating has been popular in Sichuan in recent years. This dish takes Sichuan people's favorite chicken offal as the main ingredient of the griddle, and it is also a famous griddle specialty in the streets and lanes of Chengdu.

material

Chicken heart 150g, choose larger ones, dried chicken 150g, liver 150g, ginger 1, onion 1, Dezhuang griddle seasoning 1 package, and cucumber 65450g.

working methods

1. Wash the chicken heart and cut it in half; Air-dry the chicken to remove the inner membrane, wash it, cut it in half, and then cut it with a knife to taste it; Wash the chicken liver and cut it into pieces the size of a chicken heart.

2. Slice the ginger, cut the onion into onion rings, cut the celery into 3cm sections, cut the cucumber into strips, and peel and cut the lettuce head for later use.

3. Turn the pan to high temperature, pour in oil and heat to 50% oil temperature. Pour into a dry pan and stir-fry evenly, preferably 10 second, then pour in the chicken and stir-fry for about 2 minutes.

4. Add clean water to boil and turn the fire to medium heat. After about 5 minutes, add the chicken heart and continue to cook for about 5 minutes. Finally, add chicken liver, onion rings, cucumber strips, lettuce strips and celery pieces, stir-fry evenly in the pot, and cook for 7-8 minutes. When the soup in the pot is thick and bright, turn off the fire, sprinkle with coriander and serve directly.