Content preview:
anaemia
Pepper chicken gizzard liver
Raw materials:
Chicken wrist150g, chicken liver100g, medlar 30g, lettuce slices 70g, soy sauce10g, aged vinegar10g, salt 3g, sugar 5g, scallion10g, and ginger.
Method:
1. Pick out the impurities and seeds of Zanthoxylum bungeanum, chop them into fine pieces together with scallion and ginger, put them in a bowl, add soy sauce, salt, sugar, monosodium glutamate, aged vinegar and sesame oil, and mix well to make juice for later use.
2. Put Lycium barbarum in a pot, add appropriate amount of water, fry for 20 minutes with low fire, remove Lycium barbarum, concentrate its juice for 10 minute, and mix with pepper and sesame juice.
3. Marinate the detached bamboo shoots with a little salt, squeeze out the water and put them into the basin.
4. Remove the old skin from the chicken gizzard, brush it with patterns (the depth is 2/3 of the thickness of the chicken wrist), slice it with the chicken liver, take it out after cooking in a boiling pot, drain it, and put it on the lettuce slices. When eating, pour the juice and mix well.
Features:
The color is light brown, and its taste is fragrant, hemp, fresh and tender.
Efficacy:
Nourishing liver and nourishing blood.
Bendaolai has the function of enriching blood and strengthening the body. Chicken liver tastes salty and flat, which has the effect of nourishing blood and benefiting liver, and has the effect of improving eyesight: chicken gizzard tastes sweet and flat, and has the effect of promoting digestion and strengthening spleen and stomach.
Traditional Chinese medicine believes that the spleen and stomach are the source of qi and blood metaplasia, and their functions are vigorous, so the qi and blood of human body can be normally metaplasia, so this dish is made of chicken liver and citric acid with chicken gizzards.