1. Wash and dry chicken kidney, dice chicken, cut pepper into small pieces, and mince garlic and ginger for later use.
2, celery cut into small pieces, from the oil pan, add pepper and garlic, ginger and stir-fry.
3. Then add chicken kidney and stir fry, add soy sauce and rice wine and stir fry.
4. Stir-fry chicken kidney and celery, and add salt. Stir-fry chicken kidney and celery, add salt.
Method 2: Prepare ingredients: celery, pepper, garlic slices, soy sauce, cooking wine, starch, sugar, seasoning salt and monosodium glutamate.
1. Slice fresh chicken gizzards. Catch chicken gizzards with 1 tablespoon soy sauce and 1 teaspoon starch and marinate them slightly.
2. After removing the old leaves from celery, wash it and cut it into granular sections for later use.
3. Cut the pepper into sections obliquely, and slice the garlic for later use.
4. Heat oil in a wok, add pepper and garlic slices and stir fry, stir fry chicken gizzards, and add a tablespoon of cooking wine to stir fry.
5. Stir-fry celery together until it is raw, and add sugar, seasoning salt and monosodium glutamate.
Nutrition tips:
Chicken gizzards are easy to stir-fry. Please pay attention to the heat when cooking this dish and stir-fry them quickly with strong fire to ensure the chicken gizzards are crisp and tender.
Please eat as little as possible if you have hyperlipidemia, because there are animal viscera.
Method 3: Prepare ingredients: celery 250g, chicken gizzard 250g, proper amount of oil, salt and pickled pepper.
1, cut celery into sections, slice chicken gizzards, add pickled peppers, and season with starch.
2. Put the oil in the pot, add the chicken gizzards after the oil is hot.
3. Stir fry evenly, add chopped celery, add a little salt and season with monosodium glutamate.
Cooking tip: Chicken gizzards should be seasoned with pickled peppers and starch first, so that they taste better and are tender.
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Method 4: Prepare ingredients: celery 100g, chicken gizzard 300g, pickled peppers (or other peppers) 2-3, ginger 20g, oil 2 tbsp, salt 1 2 tbsp, soy sauce 1 tbsp, liquor1tbsp.
1, celery root is cut into small pieces, chicken gizzard is washed and hard skin is cut into thin slices, pickled pepper is chopped, and ginger is chopped for later use.
2. Add a little salt, black pepper, soy sauce and dried starch to the chicken gizzards and marinate for 10 minute.
3. Heat the wok with oil, add Jiang Mo and pickled peppers and stir-fry until fragrant.
4, chicken gizzards, stir-fry with fire, while cooking 1 tbsp white wine, stir-fry until the chicken gizzards change color, and add celery.
5. Add salt and soy sauce and mix well. The celery is soft, turn off the heat and start the pot.
Cooking skills:
1, chicken gizzards seasoned with black pepper, soy sauce, salt and dried starch in advance can make chicken gizzards tender and deodorize, and wine can also deodorize them.
2. Chicken gizzards must be cut thin. When frying, the fire will fry quickly. When it is slightly shrunk and discolored, add celery immediately and turn well. Stir-fried chicken gizzards will surely get old.