Saute chicken gizzards with pickled peppers 1 Slice chicken gizzards, and cut them thicker today. 2. Wild pepper and millet pepper are spicy appetizers. 3. Cut the chicken gizzards, and the tap water is completely clean. I use this streamline to wash them. 4. Drain the water thoroughly and add appropriate amount of rice wine, soy sauce, white pepper, vegetable oil and water starch. 5. Mix well and marinate for taste. 6. If the color fades, you can pick it up. 7. Brush the pan and oil it, add garlic and ginger slices and stir fry. 8. Then pour in pepper and millet spicy slices and stir-fry until fragrant. 9. Pour in the fried chicken slices, and remember not to fry the oil on the plate quickly 10. A spoonful of rice wine and a spoonful of soy sauce 1 1. Stir fry for two or three minutes.
Spicy fried chicken leg raw materials: 2 boneless chicken legs (about 400-500g), soy sauce 1 salt spoon, fresh soy sauce 1 salt spoon, rice wine 1 salt spoon, tapioca starch 1 rice spoon, onion, ginger, pepper, carrot, etc. Practice 1, prepare food in advance; Add cooking wine, soy sauce, soy sauce and tapioca starch to the chicken and stir for 15 minutes. 2. Add a little more oil to the pot than usual, heat it to 80%, then pour in the flooded chicken breast, stir-fry until the chicken breast becomes smaller and tighter, and control the oil and replenish water. 3. Leave the bottom oil in the pot, add the onion and ginger and stir fry, then turn to high heat and pour the sweet pepper, carrot and onion into the pot and stir fry (about 2 minutes). Stir-fry chicken breast and season with salt.