Yesterday, my mother bought a chicken and said it was a native chicken. I didn't know it was not a native chicken. To tell the truth, it's really hard to tell the difference between native chickens now. I only know that when I came back from the market, I was greedy when I saw chicken offal, because I haven't eaten chicken offal for a long time.

Speaking of chicken offal, some people may not like it very much. Actually, chicken offal is a good thing. It is rich in protein, vitamins and iron. But if we don't buy whole chickens at ordinary times, it is difficult for our family to do it well for the last time. Sometimes we really want to eat, so we have to eat in a restaurant. But to be honest, when we eat in a restaurant, we are really worried that it has not been cleaned up, so many times our family will choose to fry chicken offal at home.

Do you want to blanch the fried chicken guts? Mastering these three points, the chicken offal is sour and spicy, delicious and odorless.

Cleaning is very important when cooking chicken offal. If it is not handled properly, it will be both fishy and unpalatable. Before frying, some people will blanch in advance. In fact, boiled chicken offal has no fresh flavor when cooked, and it tastes old. It is not recommended to blanch it. Finally, the heat is also very important when frying. If the heat is not well mastered, the fried chicken offal is old and hard to bite. # What to eat in September #

fried chicken giblets

Ingredients: chicken offal, pickled pepper, pickled ginger, garlic, bean paste, cooking wine, green pepper, red pepper and onion;

1. Chicken offal is generally composed of chicken liver, chicken heart, chicken liver and chicken intestines. We need to clean up the residues in chicken intestines and chicken livers first, tear off the thick yellow film in chicken livers, then clean it with clear water, soak it, add raw flour and a small amount of salt, and marinate it evenly for 10 minute, which can effectively remove the uncleaned residues and remove the fishy smell.

Second, don't waste the chicken fat in the chicken belly. Wash and drain, cut into small pieces to fry the special flavor of chicken offal, which saves oil;

Third, the drained chicken offal, chicken liver, chicken liver, chicken heart slices, chicken intestines cut into small pieces.

4. Put the chicken offal into a bowl, add bean paste, cooking wine, pepper and starch, and mix well for curing;

5. Prepare garlic peeled and cut into pieces, and cut the pickled ginger and pepper respectively. You can cut more garlic here, which can remove the fishy smell very well.

6. Add a little oil when the pot is hot. When the oil temperature is high, first pour the chicken oil, boil the chicken oil with fire to dry, and fully boil the oil;

7. Pour in chopped garlic slices, soak ginger and pickled pepper to stir-fry until fragrant, and then pour in marinated chicken offal and stir-fry until discolored. Chicken offal is not suitable for frying for too long, it will be too old and affect the taste.

8. Stir-fry the chicken offal until the color changes to seven degrees, and add the green pepper and stir-fry until it is broken;

Nine, add the right amount of soy sauce and stir fry evenly, turn off the fire and sprinkle with chopped green onion and stir fry evenly, then take out the pot.

The chicken offal fried in this way is sour and spicy, the chicken intestines are particularly crisp and refreshing, and the best chicken liver is fragrant and chewy, especially Q-bomb.

To sum up:

First, the fried chicken viscera does not need to be blanched, and the fried chicken viscera after blanching will be older, which will affect the taste;

Second, the cleaned chicken offal needs to be marinated with salt and raw powder 10 minutes before cleaning, which can remove impurities and fishy smell;

Third, stir-fry chicken offal with fire. Don't fry for too long. Fried for too long is easy to get old.