Stir-fried chicken gizzard

material

Chicken gizzards 120g, green peppers 10g, red peppers 10g, bamboo shoots 10g, and seasonings: Laoganma beef powder and lobster sauce 5g, Chili sauce 3g, salt 3g, cooking wine 5g, monosodium glutamate1g.

working methods

1. After buying chicken gizzards, wash them carefully and repeatedly, scrape off the residual yellow impurities in the inner layer with a knife, and then cut them into thin slices. Shredded onion and ginger, sliced green pepper, red pepper and bamboo shoots.

2. Marinate the chicken gizzards with a little salt, shredded ginger and cooking wine for 30 minutes.

3. Heat the base oil in a wok. When it is about 70% hot, add onion, ginger, Laoganma beef powder, lobster sauce and pepper to taste, turn to high heat, and quickly pour in chicken gizzards and Chili sauce to stir fry.

4. When the chicken gizzards change color, add chopped green pepper, red pepper and bamboo shoots and continue to stir fry. Finally, add salt, monosodium glutamate and soy sauce, and quickly color.

Tips:

Laoganma's minced beef, douchi oil and Chili sauce are both salty, so put less salt.

Fried chicken gizzards with millet

material

Chicken gizzard 300g green millet spicy 100g red millet spicy 50g (pickled) wild pepper 30g coriander segment 30g.

3g of salt, 3g of chicken powder, 5g of raw powder, 2g of cooking wine, 5g of delicious food and proper amount of oil.

5g of onion, 5g of ginger and 5g of garlic.

working methods

1. Wash and slice chicken gizzards, add salt, chicken powder and cooking wine for curing 10 minutes to promote oil until cooked.

2. Leave oil in the pan, saute shallots, ginger and garlic, stir-fry Shan Ye pepper and green millet, add chicken gizzards, season and stir well. Add coriander pieces when taking out of the pan and stir well.

Brine chicken Zhang

material

Chicken gizzard 600g, marinade 1200㏄.

working methods

1. Cut the chicken gizzard with a knife, remove the yellow part in the middle and wash it for later use.

2. Put the chicken gizzards with the method of 1 into boiling water, blanch them slightly, and then pick them up.

3. Take a pot, add bittern and marinade to boil, then add the chicken gizzards in Method 2, and turn down the heat for about 12 minutes.

Fried cucumber with chicken gizzards

material

Chicken gizzard, salt, oil, pepper noodles, cooking wine, raw flour, cucumber, dried pepper, garlic and black pepper.

working methods

1. Wash and cut chicken gizzards, marinate with salt, oil, pepper noodles, cooking wine and a little cornflour, and cut cucumbers into diamonds;

2. First, fry the chicken gizzards in oil and take them out;

3. Put a few dried peppers, shredded ginger, minced garlic, less peppers and black pepper in another pot, pour cucumbers and carrots, put a few drops of salt in a bag, then pour chicken gizzards, and turn them over to serve.

Garlic flavor Sichuan style chicken gizzard

material

Fresh chicken gizzard 0.5kg, millet pepper 1 stick, garlic 4-5 cloves, pepper 10 slice, salt, sugar, chicken essence, soy sauce and starch.

working methods

1. After buying chicken gizzards, wash them carefully, scrape off the yellow impurities left in the inner layer with a knife, then slice them into thin slices, and add a little salt and appropriate amount of starch to taste; Cut the green pepper into sections about the length of the knuckles, and slice the garlic for later use;

2. Boil a pot of water, then add a little cooking wine, blanch the chicken gizzards, take them out when the water boils again, and rinse them with flowing water;

3. Heat the base oil in a wok. When it is about 50% hot, pour in garlic slices, pepper segments and pepper to saute;

4. When the garlic slices begin to change color and the pepper skin begins to wrinkle, turn to high fire, quickly pour in the drained chicken gizzards, add a spoonful of salt, half a spoonful of sugar, a spoonful of soy sauce and a proper amount of chicken essence, and quickly stir-fry and color.

Tips:

This dish must be stir-fried in a big fire to be delicious, so the chicken gizzards should be blanched in advance and then fried in the pot, so that it tastes delicious and has no odor;

Adding proper amount of cooking wine and blanching to taste is a good way to remove the fishy smell.

This dish will be delicious with millet pepper. If it is not too spicy, you can use ordinary green pepper instead.

Adding a proper amount of soy sauce can not only make the color more attractive and appetizing, but also have a slightly stronger taste, which can effectively dilute the odor of internal organs;

Cold chicken gizzards

material

400g of local chicken gizzard, ginger, onion, pepper, star anise, fragrant leaves, garlic, red pepper, coriander, cooking wine, soy sauce, salt, vinegar, monosodium glutamate, white sugar and mustard oil.

working methods

Wash the chicken gizzards, put them in a pot, add water, scallion, ginger slices, salt, pepper, star anise, fragrant leaves and cooking wine, bring them to a boil with high fire, skim off the floating foam, cover them and turn to low heat for 40 minutes.

Take out the chicken gizzards and let them cool.

Slice chicken gizzards and mash garlic.

Add garlic paste, soy sauce, vinegar, salt, sugar, monosodium glutamate, mustard oil, parsley and diced red pepper into the cut chicken gizzards, and mix well.

Tips:

Cooked chicken gizzards should be cooled first and then, so that they taste refreshing.

Spicy braised chicken gizzard

material

Material: 500g of chicken gizzards;

Ingredients: 2 star anise, 2 small pieces of cinnamon, 3 pieces of fragrant leaves, more than 0 pieces of pepper 10, ginger (sliced), 2 teaspoons of soy sauce, 2 teaspoons of soy sauce, and cooking wine 1 teaspoon;

Sauce: Jiang Mo, soy sauce, rice vinegar, chicken soup (or stock), Chili oil (see here for details), sesame oil and fried sesame seeds;

working methods

1. Dirty chicken gizzards, repeatedly rubbed with salt, and drained for later use;

2. Put a proper amount of water into the pot, add star anise, cinnamon, fragrant leaves, pepper, ginger slices, soy sauce, cooking wine and a proper amount of salt, and boil over high fire;

3. Add the washed chicken gizzards, turn to low heat for about 35 minutes after the fire is boiled, turn off the fire, soak for two or three hours, and take out the slices;

4. Put Jiang Mo, soy sauce, rice vinegar, chicken soup, Chili oil, sesame oil and sesame seeds into a small bowl, mix well to form a sauce, and pour it on the sliced red-cooked chicken.

Tips:

1. Chicken gizzards sold now are generally processed. If it is untreated, tear the oil film of the chicken gizzard clean, then cut it open to remove dirt and wash it clean. After removing the yellow skin inside, wash it repeatedly with salt.

2. the time of marinating can be adjusted according to your favorite taste, and you can reduce the time if you like crispness.