Content preview:
anaemia
Pepper chicken gizzard liver
Raw materials:
Chicken wrist150g, chicken liver100g, medlar 30g, lettuce slice 70g, soy sauce10g, aged vinegar10g, refined salt 3g, sugar 5g, scallion10g, ginger 6.
Method:
1. Pick out the impurities and seeds of Zanthoxylum bungeanum, chop them into fine powder with onion and ginger, put them in a bowl, add soy sauce, salt, sugar, monosodium glutamate, aged vinegar and sesame oil, and mix well to make juice.
2. Put Lycium barbarum into the pot, add appropriate amount of water, fry for 20 minutes with low fire, take out Lycium barbarum, concentrate its juice for 10 minute, and mix it with pepper and sesame juice.
3. Marinate the removed bamboo shoots with a little salt, squeeze out the water and put them in a pot.
4. Remove the old skin of the chicken gizzard, brush it with patterns (the depth is 2/3 of the thickness of the chicken wrist), slice it with the chicken liver, take it out after cooking in a boiling pot, drain it and put it on the lettuce slices. When eating, pour out the juice and mix well.
Features:
Light brown in color, fragrant, hemp, fresh and tender.
Efficacy:
Nourish the liver and blood.
This way has the function of enriching blood and strengthening the body. Chicken liver tastes salty and flat, which has the function of nourishing blood and benefiting liver, and has the effect of improving eyesight: the golden taste in chicken is sweet and flat, and it has the effect of promoting digestion and strengthening spleen and stomach.
Traditional Chinese medicine believes that the spleen and stomach are the source of qi and blood metaplasia, and their functions are vigorous, so the qi and blood of human body can be metaplasia normally, so this dish is made of chicken liver and citric acid with chicken gizzards.