Chicken gizzard is a kind of stomach of chicken, commonly known as chicken gizzard. Chicken gizzard helps the chicken to digest. Chicken has no teeth, and the swallowed pebbles are stored here, which cooperates with the folds of the sand bag wall and developed muscles to grind food for physical digestion. Don't underestimate this small chicken gizzard, which has a lot of nutrients. Chicken gizzard can increase the secretion of gastric juice and the digestive function of the stomach, thus accelerating the emptying speed of the stomach. Chicken gizzards are also the best food for iron supplementation.

share the practice of a chicken gizzard, because the chicken gizzard is the internal organs of the chicken, so it has a strong smell. If it is not cooked well, it will affect the taste of the chicken gizzard. This method of chicken gizzards shared today can minimize the fishy smell of chicken gizzards, and stir-fry chicken gizzards and peppers together. Should they be blanched or directly fried? Teach you to do this, and the chicken gizzards are crisp and refreshing, without any fishy smell. Eating spicy and appetizing, the more you chew, the more fragrant it is. It is a good appetizer, and you can learn it and cook it for your family. Let's take a look at how to make it:

The materials needed for spicy fried chicken gizzards: 3g of chicken gizzards, 2 peppers, 5-6 Thai peppers, proper amount of oil and salt, 1 section of onion, 2 slices of ginger, 2 cloves of garlic, 1 tbsp of Pixian bean paste, 1 tbsp of soy sauce, 2 tbsps of cooking wine, more than 1 pieces of pepper, < Fresh chicken gizzards are elastic and shiny, with red or purplish red appearance and firm and thick texture, while stale chicken gizzards are dark red, inelastic and shiny, with soft meat, which is not suitable for purchase.

2. Slice the chicken gizzards, put them in a basin, add 1 teaspoon of cooking wine, catch them evenly, and marinate for 1 minutes to remove the peculiar smell of the chicken gizzards.

3. Cut the pepper and Thai pepper into pepper rings, cut the onion into chopped green onion, slice the garlic and mince the ginger.

4. add water to the pot to boil, add pepper, and cook for 2-3 minutes. remove the pepper, and blanch the chicken gizzard for about 1 minute. blanch the chicken gizzard until the color turns white. remove the chicken gizzard, cool it in cold water, and drain the water.

5. add oil to the pan, heat it, stir-fry Pixian bean paste with low fire, stir-fry Pixian bean paste with low fire to get red oil, and stir-fry sauce flavor.

6. Add chopped green onion, Jiang Mo and garlic slices and stir-fry until fragrant.

7. Stir-fry the chicken gizzards for about 1 minute, pour in cooking wine and light soy sauce, and stir well.

8. Add pepper rings and Thai pepper rings, then add salt, stir-fry quickly and evenly over high fire, turn off the fire, and serve out.

tip: the sliced chicken gizzards should be thinner, not too thick, so that they can be cooked easily when fried. Pickling them with cooking wine, adding pepper and blanching them in water can remove the odor of chicken gizzards. When frying, stir-fry them quickly, and it should not take too long to maintain a crisp taste.