Don't drown the internal organs of fried chicken, teach you how to make a restaurant, add one more step and cook quickly. Most of the delicacies made from animal internal organs should be fresh and tender. This chicken gizzard needs to be stir-fried quickly. Today, we use a common skill to cook this home-cooked dish in a restaurant.
1. Prepare a catty of chicken gizzards and wash them repeatedly to remove mucus and impurities, so that the chicken gizzards are not fishy.
Cut the washed chicken gizzards into even slices, slice them into thin slices, stir-fry them, and then prepare a catty of chicken hearts, roll them into pieces, and cut them into pieces, so that the chicken hearts and chicken offal can be cooked quickly. After cutting them all, put them together, and then soak them in clean water to remove the residual blood stains and reduce the fishy smell. Prepare auxiliary materials, pat the garlic flat, slice the ginger, round the green onions, cut the wild peppers together, round the green peppers, and prepare some red peppers for round color matching.
2. When the ingredients are ready, start cooking. First, lubricate oil. Cooking in restaurants often uses oil to make it taste better, which may be a bit wasteful at home, but oil is not disposable. Just filter out the residue in the oil and use it several times depending on the situation. Boil oil in the pot. When the oil temperature is 50% hot, pour chicken gizzard-membrane, chicken heart and lubricating oil. Always push it to heat evenly. Slide the oil for 20 seconds. Chicken gizzards pour out after their hearts are broken. By the way, green peppers are mixed with hot oil to control oil.
3. Boil the oil in the pan and stir fry.
Add onion, ginger, garlic and pepper and stir fry. Then add hot girl, bean paste and hot sauce, stir-fry with low fire to get red oil. Then add chicken gizzard-membrane, chicken heart and green pepper, and stir-fry with high fire.
Pour some cooking wine to remove fishy smell, add salt, monosodium glutamate, white sugar and cumin, add soy sauce and stir-fry until delicious, add celery and stir-fry until fragrant, and finally sprinkle white sesame seeds while stirring the pot, and then stir well.
Tips:
1. Visceral vegetables should be washed repeatedly, sliced and then washed again to fully wash blood and remove fishy smell;
2. Both of them are cut into pieces, which are easier to fry and easy to maintain a crisp and tender taste;
3. Do not use lubricating oil for more than 20 seconds, so as to avoid too much water loss and make it uncomfortable to eat.