Recipe Ingredients
25g black fungus, 300g duck gizzard, 100g pickled chili pepper, 1 stalk of celery, 2 small green chili peppers, 1/4 teaspoon of salt, 2 teaspoons of cornstarch, 1 teaspoon of cooking wine, 2 teaspoons of soy sauce, 15g of ginger, 1 clove of garlic, and 80ml of vegetable oil.
Methods
1: Wash and thinly slice the gizzards, cut the pickled chili peppers into 2-centimeter-long pieces, wash and cut the celery into 5-centimeter-long pieces, and deseed and julienne the small green chilies.
2, soak the fungus in warm water for 30 minutes, remove the tips and wash, drain, put 1/8 teaspoon of salt, mix well. Sprinkle a little salt on the celery and mix well, marinate for 10 minutes, rinse and squeeze out the water and set aside.
3. Mix the gizzard slices with cornstarch, 1 teaspoon soy sauce, and cooking wine.
4, frying pan preheating pour vegetable oil, until the oil boils to 70% heat, under the green pepper, pickled chili peppers, ginger, garlic, stir-fry for about 2 minutes, until the aroma fried. Pour into the gizzard slices, stir fry for 2 minutes. Add celery, fungus, soy sauce, stir fry for 2 minutes.
Health tips
Animal offal such as gizzards are rich in iron, zinc and other trace elements and vitamin A, vitamin B2, vitamin D, etc., and its protein content is comparable to duck and other meats, while the fat content is only 1/5 of meat.
For some people who use their eyes too much, appropriate consumption can improve vision. However, it should not be consumed excessively to avoid vitamin A and vitamin D poisoning. It is also forbidden for those who are worried about high cholesterol.
A common effect of black fungus is to clean up the stomach and take away the toxins in the body, there is another effect is to moisturize the lungs and tonic brain, blood circulation and stop bleeding, and often consume is conducive to good health.
The gizzard and fungus after high-temperature stir-frying have an unusually crisp texture, especially suitable as a wine dish, and the combination of pickled peppers and celery can produce a unique flavor, so that you can not forget after eating.
How to make hot gizzard
Ingredients
Duck gizzard, garlic scape, onion, salt, soy sauce, ginger, garlic, water, cornstarch, soybean paste, soy wine, vegetable oil.
Practice
1. clean the gizzards after the plane down in the plate, into the freezer slightly frozen (this step is not necessary, just convenient for newcomers to cut flower knife), before cooking take out (if frozen for too long especially hard, available faucet quickly rinse off the surface), each pair of gizzards from the center of the joint cut, divided into a small independent pieces.
2. Turn the gizzards over, remove the fascia, and make a knife: first cut parallel knives vertically and evenly from left to right, do not cut to the bottom, then turn the gizzards ninety degrees, and then cut vertically and crosswise once more.
3. After playing a good knife, the gizzard will be thrown into the cold water, add ginger, yellow wine, high heat to boil.
4. When the water boils, beat the froth until all the blood impurities are boiled out, and then the gizzards out, rinse under warm water.
5. Put slightly more oil than usual into the pan, add onions, ginger and garlic, and stir-fry for flavor.
6. Add Sichuan-style homemade bean curd and stir-fry the red oil over low heat.
7. Put in the blanched gizzards, immediately cook the yellow wine, quickly stir fry, add water starch, high heat so that the gravy crystal package in the gizzard can be released.