1. spicy cumin chicken gizzards
After washing the chicken gizzards, change the knife to slice, cut the onion into small pieces and slice the garlic; Fire, boil water, pour wine, put chicken gizzards after the water boils; Take it out immediately after discoloration; Put it in a wok, turn to high heat, add onion and garlic slices and stir fry; Add the cooked chicken gizzards, cumin, Chili powder and cooked sesame seeds in turn, and stir fry quickly; Add soy sauce to color, add sugar, salt and chicken essence to taste, stir-fry for a few times and serve.
2. Stir-fry chicken gizzards
After buying chicken gizzards, wash them carefully and repeatedly, scrape off the yellow impurities left in the inner layer with a knife, then slice them, shred onions and ginger, and slice green peppers, red peppers and bamboo shoots. Marinate chicken gizzards with a little salt, shredded ginger and cooking wine for 30 minutes. Heat the base oil in a wok. When it is about 70% hot, add onion, ginger, Laoganma minced beef, lobster sauce and pepper to taste, turn to high heat, and quickly pour in chicken gizzards and Chili sauce to stir fry. After the chicken gizzards change color, add chopped green peppers, red peppers and bamboo shoots, continue to stir fry and break them, and finally add salt, monosodium glutamate and soy sauce to quickly color them, and then take them out of the pot.
3. Crispy spicy chicken gizzards
Cut the green pepper into small circles and slice the ginger and garlic, apply a spoonful of salt to the chicken gizzard, then wash the fascia and slice, add soy sauce, oyster sauce, pepper, cooking wine and dried starch, mix well and marinate for 30 minutes, heat the oil in the pot, saute the ginger and garlic, pour in the chicken gizzard and stir fry quickly over high fire. After the chicken gizzards change color, add mustard tuber and pepper rings, stir-fry evenly, and finally add appropriate amount of salt and sugar to taste.