300g chicken gizzards

Accessories:

Garlic, sugar, broth, half a spoonful of soy sauce, chicken essence, dried Chili, cooking wine, soy sauce, Laoganma, vegetable oil, celery, coriander, 1, and a handful of salt.

Tips:

Chicken gizzards must be washed and blanched.

Practice steps:

1) Clean the chicken gizzards, put the water that can't pass through the chicken gizzards in the pot, put the chicken gizzards in the fire to boil and skim off the floating foam until the chicken gizzards are seven ripe.

2) Cool the cooked chicken gizzards in cold water, cut them into pieces and put them on a plate, then take out the celery leaves, wash them, and cut them into 5cm sections for later use.

3) Add a little vegetable oil to the pot. When the oil temperature is 70% hot, add dried red pepper and minced garlic to stir fry, add a little Laoganma to stir fry together, add a little cooking wine, add half a spoonful of stock, add soy sauce and a little sugar to stir fry for 2 minutes, then add celery to stir fry together, and turn off the heat before taking out.

Chicken gizzard, chicken and pepper can help digestion, guide stagnation and eliminate pyrolysis troubles.