Handling chicken gizzards is the key to whether this dish is delicious or not. After most people buy chicken gizzards, they clean them, cut them into small pieces and fry them directly in the pot. In fact, there is a misunderstanding here. After the chicken gizzard is bought, it should be operated in several steps to make the chicken gizzard more delicious. First, the cleaning of chicken gizzards needs to add salt and starch, and scrub hard to remove the grease and impurities on the surface of chicken gizzards, so that the washed chicken gizzards will be bright in color and taste better; Step 2: Cut the washed chicken gizzards into long strips, put them in a bowl, add salt, ginger slices, onion slices and cooking wine, and marinate. Only by pickling in this step can the fishy smell of chicken gizzards be removed more effectively and the taste be better. This step lasts about 5 minutes. Step 3: Marinated chicken gizzards must be blanched for three purposes. One is to better remove the fishy smell, and the other is that the taste will be more crisp after cold water blanching. Third: it's easier to cook when frying. After these three steps, chicken gizzards are hard to eat! The specific operation process is as follows:

Step 1: add salt and starch to the chicken gizzards, and then rinse them for many times, so that the washed chicken gizzards are clean and shiny.

Step 2: Cut the washed chicken gizzards into long strips, put them in clean water, add onion, ginger slices, salt and cooking wine, and soak for 5 minutes to effectively remove the fishy smell of chicken gizzards.

Step 3: shred the green pepper and red pepper to increase the color of the dish.

Step 4: Boil the water, blanch the chicken for two minutes, and remove the cold water, which will make the taste more crisp.

Step 5: put the oil in the pot, the oil temperature is 50% hot, add the chopped onion, ginger and garlic, stir-fry until fragrant, then pour the chicken gizzard for about 1 min, add the yellow wine, 1 tablespoon salt, add the oyster sauce, add the light soy sauce, stir-fry over high fire and add the cumin powder. This step can remove the fishy smell more effectively.

Step 6: stir fry evenly, add pepper, stir fry until raw, turn off the heat and take out the pot.

Chicken gizzard with green pepper is not only a nutritious and delicious appetizer, but also better with white rice, and the method is quite simple. As long as you do as I say, you will also make a crispy chicken gizzard with no fishy peppers.

Pay attention to two points when cooking this dish. First, chicken gizzards should be cooked for 2 minutes, not too long or the taste will be old; Second, stir-fry quickly, so as to keep the crispy taste of chicken gizzards.