Chicken gizzard is a kind of stomach of chicken, commonly known as chicken gizzard. Chicken gizzards help the digestion of chicken. Chickens have no teeth, so the pebbles swallowed are stored here, and the food is ground for physical digestion with the folds of sandbag walls and developed muscles. Don't underestimate this little chicken gizzard, it has a lot of nutrients. Endothelium Gigeriae Galli can increase the secretion of gastric juice and the digestive function of the stomach, thus accelerating the emptying speed of the stomach. Chicken gizzards are also the best food for iron supplementation.

Today, I will share the practice of a chicken gizzard. Because chicken gizzards are the internal organs of chickens and have a strong smell. If it is not cooked well, it will affect the taste of chicken gizzards. The practice of chicken gizzards shared today can minimize the fishy smell of chicken gizzards and stir-fry chicken gizzards with Chili. Should it be blanched or fried directly? Teach you to do this, the chicken gizzards are crisp and refreshing, and there is no fishy smell. When eating spicy appetizers, the more you chew, the more fragrant you get. You can learn and cook for your family. Let's see how to make it:

Materials for spicy fried chicken gizzards: 300g chicken gizzards, 2 peppers, 5-6 Thai peppers, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, Pixian bean paste 1 tablespoon, light soy sauce 1 tablespoon.

Practice steps:

1. Prepare the required materials, clean the bought chicken gizzards, remove the white fascia from the skin, and soak them in clear water to remove blood. Fresh chicken gizzards are elastic and shiny, with red or purplish red appearance and solid and thick texture, while stale chicken gizzards are dark red, inelastic and shiny, with soft meat, so they are not suitable for purchase.

2. Slice the chicken gizzards, put them into the pot, add 1 tbsp cooking wine and marinate for 10 minute to remove the fishy smell of the chicken gizzards.

3. Chili and Thai Chili are cut into Chili rings, onion is cut into chopped green onion, garlic is sliced, and ginger is chopped.

4. Add water to the pot to boil, add pepper and cook for 2-3 minutes. Take out the pepper, put the chicken gizzard in water for about 1 min, blanch the chicken gizzard until the color turns white, take out the chicken gizzard, put it in cold water, and drain.

5. Heat the oil in the pot, stir-fry Pixian bean paste with low fire, stir-fry Pixian bean paste with low fire to produce red oil, and stir-fry the sauce.

6. Add chopped green onion, Jiang Mo and garlic slices and stir-fry.

7. Stir-fry the chicken gizzards for about 1 min, pour in cooking wine and soy sauce, and stir well.

8. Add Chili rings and Thai Chili rings, add salt, stir fry quickly and evenly on high fire, turn off the fire and serve.

Tip: Slice the chicken gizzards, not too thick, so that they will be cooked easily when fried. Pickling with cooking wine and blanching with pepper can remove the odor of chicken gizzards. Stir-fry quickly, not too long, and keep the taste crisp.