Ingredients: 300g of chicken gizzard, onion 1 root, red pepper 1 root and 2 green peppers.

Ingredients: soy sauce, salt, cooking oil, dried red pepper and pepper.

Method/Steps: 1 Cut the chicken gizzard into flowers, and cut the onion and green pepper into sections.

2 Boil the water and remove the chicken gizzards.

3 Pour oil into the pot, add dried red pepper and pepper, stir fry, add scalded chicken gizzards, stir fry a little soy sauce, and color.

4 then pour in the onion and green pepper in turn, stir fry quickly, add a little salt, and serve.

The practice of pineapple chicken gizzards introduces the cuisines and their functions in detail: the diet for pregnant women with indigestion and the diet for invigorating spleen and appetizing.

Taste: sweet and sour technology: stewed pineapple chicken gizzard material: main ingredient: chicken gizzard 300g.

Accessories: pineapple 150g, green pepper 15g and persimmon pepper 15g.

Seasoning: vegetable oil 25g, sugar 30g, salt 2g, starch 10g (corn), vinegar 2g, tomato juice 15g, cooking wine 15g, garlic 5g (white skin) to teach you how to make pineapple chicken gizzards, which are delicious.

2. Wash pepper and red pepper, remove seeds and cut into pieces;

3. Wash the chicken gizzards with salt, obliquely cut them into cross knives, boil them in boiling water for 3 minutes, and drain them;

4. Heat the vegetable oil in the pot, saute garlic slices, chicken gizzards, green peppers, red peppers and pineapples, and simmer with wine for 5 minutes;

5. Add starch, sugar, vinegar and tomato juice to thicken and stir-fry a few times. Tips-Health Tips:

Pineapple chicken gizzard tastes sweet and sour, and the sour taste can increase the secretion of gastric juice, help digestion and stimulate appetite, which is an indispensable delicacy in the bad news period.

The method of mixing hot and sour melon strips with chicken gizzards introduces the cuisines and their functions in detail: home-cooked recipes, diuretic recipes, indigestion recipes, spleen-strengthening and appetizing recipes.

Taste: Hot and sour flavor technology: mix hot and sour melon strips and chicken gizzards. Ingredients: cucumber 300g, chicken gizzard150g.

Accessories: pepper (red and sharp) 30g.

Seasoning: 4g of salt, 2g of soy sauce 10g, 5g of vinegar 15g, 5g of sugar, 5g of garlic (white skin), 5g of ginger, 2g of Chili oil 10g and 2g of sesame oil teach you how to make hot and sour sliced melon chicken gizzards, and how to make them delicious.

2. Peel and wash the chicken gizzards for later use;

3. Wash the red pepper and cut it into powder for later use;

4. Boil the water in the pot, add the chicken gizzards to cook, remove and drain, and slice for later use;

5. Mix salt, soy sauce, vinegar, sugar, minced garlic, Jiang Mo, minced red pepper, chili oil and sesame oil into sauce for later use;

6. Pour the prepared sauce on the cucumber and chicken gizzards and mix well. Tips-Health Tips:

1. Cucumber is 98% water, containing a certain amount of vitamin C, carotene, phosphorus, iron and other essential nutrients for human body, which is a good diet food;

2. But cucumber is not suitable for people with deficiency and cold constitution. If such people eat too much cucumber, they are prone to nausea, stomach cold and even diarrhea.

The method of stir-frying chicken gizzards with Chili peppers introduces the cuisine and its effects in detail: private cuisine, spleen-invigorating and appetizing recipes, and limb-chilling and cold-fearing recipes.

Taste: Spicy technology: Chili fried chicken gizzards. Ingredients: Ingredients: 400g of chicken gizzards.

Seasoning: garlic (white skin) 50g, pepper (dried red tip) 15g, lard (refined) 100g, rice wine 50g, sesame oil 15g and salt 5g. Chili fried chicken gizzards are characterized by spicy, salty and delicious flavor. Teach you how to cook Chili fried chicken gizzards, and how to cook Chili fried chicken gizzards is delicious 1. Wash chicken gizzards once, plate them, steam them in a cage, take them out and cut them into thin slices;

2. Cut pepper (small pepper) into powder;

3. Garlic is cut into 1.5cm segments;

4. Heat lard to 60% heat, stir-fry in the crust, then add persimmon pepper, garlic and sweet wine juice (rice wine) and stir-fry a few times, add sesame oil, and serve.