The lower foot chicken has a characteristic, that is, if the meat is tender, the internal frying is not full, there will be a fishy flavor, the old frying does not bite, if you eat at home, flower knife will not have the time to do, so I usually use deep-fried pun. First, put the chicken giblets in a frying pan, pour the oil into the pan, stir fry the chicken giblets, then add some wine, vinegar and raw soy sauce, then add garlic and stir fry, then add all the ingredients and stir fry for a few minutes. The easiest way to plate the chicken is to wash the chicken offal with salt, then add the chicken offal to the hot pot, fry it in a dry plate until the surface is gilded, then add the seasoned citrus oil, fry it in seasoned oil, add the wine and seasoning, fry it for another two minutes, then cook it.

Chicken and liver grits washed, cut into thin slices, put into a paste made of thick flour and eggs, mix well, heat the oil in the pan to 60%, put the chicken and liver grits into the pan, supported by a spatula, when the grits and livers shrink and change color, drain the oil, leave the oil in the pan, add peppercorns, green onions, ginger grains, marinate and then fry at high temperatures, which virtually eliminates the off-odor of the miscellaneous chickens, due to the long heating time , it won't turn into firewood, the mixed chicken is crispy and odorless, and the fourth medium mixed chicken is a dish with a strong fishy flavor. You can mash it with vinegar for a few hours before cooking and rinse it off. When frying, it's best to make the noise after the lube. Garlic and chili sauce are both good accompaniments for removing fish and chicken guts!

Fresh chicken is hard to handle, and most people think it's questionable. But now you can buy Limpopo chicken offal directly from the market, but this offal chicken is not fresh enough, so the flavor and freshness is much worse! Many people like to eat offal chicken, but the fishy flavor is very hard to handle. This is a very inappropriate practice. Most of the frozen chicken on the market today tastes terrible. Let me share how I handle it at home. First of all, prepare to process chicken giblets. Chicken heart and liver are good. Wash them with water and kill the bacteria with white wine. Chicken intestines need to be cleaned of feces, then rinsed with water, then turned over with a stick and cleaned again.