Ingredients
Main Ingredients
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Chicken gizzard 250g 200g
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Green peppers 4 four
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Chicken liver 150g 150g
Supplements
Garlic cloves Ginger, green onion in moderation
in moderation
Salt, cooking wine, white vinegar, oyster sauce in moderation
in moderation
Green pepper stir-fried chicken miscellaneous practice
1.
Green pepper washed and cut into julienne for spare parts; ginger cut into julienne strips, garlic cloves thinly sliced for spare parts.
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2.
The gizzard of the inner bag and the inner bag of the residual food processing clean, rinse clean and then change the knife cut into thin slices.
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3.
Chicken liver washed and cut into thin slices.
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4.
Add ginger, cooking wine and a little white vinegar, scrub the chicken and marinate for 15 minutes, rinse and drain the marinade and set aside. (Adding white vinegar to the marinade softens the texture of the gizzards while encouraging the fishy flavor to dissipate. With the process of adding white vinegar marinade, there is no need to blanch the chicken when stir-frying.)
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5.
Start a pan and pour in a little oil, when the oil is hot, first into the sliced garlic and shredded ginger burst incense, and then into the chicken stir-fry on high heat until the chicken began to become curly.
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6.
Add the shredded green peppers and stir-fry over high heat for about 2 minutes.
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7.
Stir-fry well, then pour in a little water along the side of the pan, stir-fry over high heat and add soy sauce, oyster sauce and salt to taste.
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8.
Stir fry evenly.
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9.
Before leaving the pot, you can sprinkle with chopped green onion and stir-fry evenly to collect the juice. So a plate of tender and delicious rice gizzard is fried!