Pop fried duck before frying with first blanch, how to do to tender without fishy flavor?

With animal offal to do the delicious, most of them to pay attention to tender and not fishy, this gizzard will need to be a big fire stir fry quickly out of the pot, today we will use a restaurant's common skills, to do this home cooking.

1. Prepare a pound of gizzards repeatedly rinsed to remove mucus and impurities so that the gizzard is not fishy.

Cleaned gizzards dry water cut into uniformly thin slices, cut into thin slices stir-fry can be faster out of the pan, the taste is also better

Re-prepare a pound of chicken heart hobnail slices into slices, but also to cut some thin so that the chicken heart and the same as the chicken, can be quickly out of the pan.

All cut and put together, and then soaked in water to wash, remove residual blood stains, reduce the fishy flavor.

Prepare accessories, a handful of garlic pat flat, ginger cut into slices, scallions cut into rings, a small handful of wild peppers cut into segments and put together, a few green pepper cut into rings, and then prepare a few red pepper also cut into rings used to match the color.

2. After the ingredients are ready to start cooking, first slide the oil.

Restaurant cooking is often used to slip the oil method to make the taste better, may be a bit of a waste at home, but slip the oil is not a one-time, as long as the precipitation, filtering out the residue in the oil, sub-circumstances can also be used more than a few times.

Burning oil in the pot, the oil temperature fifty percent hot when poured into the gizzard and chicken heart slip a little oil, often push to make it evenly heated, slip the oil for 20 seconds can be gizzard and chicken heart broken raw after the pour out.

By the way, use the hot oil to stimulate the green and red peppers to control the oil reserve.

3. The oil in the pan will start to stir-fry.

First into the onion, ginger, garlic and wild peppers and stir fry together with the aroma, add hot pepper, bean paste and spicy sauce on a low heat stir fry red oil, then pour in the gizzard, chicken heart and green and red pepper, turn the heat to stir fry to the top color.

Pour in some cooking wine to remove fishy, add salt, monosodium glutamate, sugar, cumin, put into the soy sauce and continue to stir-fry to taste, put in the celery section stir-fry fragrance, and finally upside down the pan while sprinkling white sesame seeds, turn well after the pan.

What I have to say:

1. The offal type of dish should be repeatedly cleaned, sliced and then washed again in order to adequately wash the blood water to remove the fishy taste;

2. Both cut into slices, easier to fry, convenient to keep the crispy taste;

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3. Slip the oil not more than 20 seconds, so as not to lose too much water, eating hard.