Chicken gizzards 300 grams, 8 pickled peppers, 6 small peppers, 1 scallion, 1 section of ginger, garlic, garlic cloves 2, a little clean water, a little salt, a little white wine, a little wine, a little corn starch, a little corn oil, a little dark soy sauce, a little white vinegar

Steps to Cook

Steps 1/12

The chicken gizzard remove the excess fat outside, rubbed with salt and sliced, probably cut 2 mm thickness. The outside of the excess fat, scrubbed with salt and sliced, probably cut 2 mm thickness. Peel and slice the ginger, slice the garlic, and slice the scallions and garlic cloves. Choose fresh gizzards that are purplish-red in color and have an elasticity and luster.

Step 2/12

The gizzard is a bit heavy with fishy flavor, and to produce a tasty product, the deodorization step is indispensable. Some people will not deal with the gizzards out of the flavor of the poor people. You can add a little water to soak the scallions and ginger to taste.

Step 3/12

Ginger and scallion, ginger and scallion water and a little white wine soak gizzards for about ten minutes, and then drain the water and then add salt, cooking wine, cornstarch and marinate for 20 minutes. First ginger and onion water to deodorize after sizing practice, not only can make the gizzard flavor and texture to maintain the crispness, this is a skill one.

Step 4/12

Heat the pan with oil (slightly more oil), pour ginger, garlic, millet pepper, pickled peppers burst incense.

Step 5/12

Pour in the gizzard and stir-fry over high heat until completely browned. Stir-fry on high heat all the way through, this is tip number two. I used a Scanteak cast iron skillet for this stir-fry. A lot of people think that this kind of cast iron skillet is suitable for people who are good cooks to use. In fact, because it heats up quickly and conducts heat evenly, even poor cooks use it to cook, but also greatly reduce the failure rate, twice the result with half the effort. Recently, I've gotten so good at cooking in this pan that I've been able to cook eggs in it without any oil, and it doesn't stick at all.

Step 6/12

Pour in the garlic cloves and stir-fry, and a little bit of soy sauce to make the color more attractive.

Step 7/12

Pour in a little white vinegar. The addition of white vinegar removes the fishy odor while giving the gizzard a crispy and tender texture, this is tip three.

Step 8/12

Stir-fry for a few minutes and turn off the heat.

Step 9/12

The fried gizzard is hot and sour, and crispy.

Step 10/12

The said rice killer, with its presence, even eating three bowls of rice is not enough.

Step 11/12

What is the most suitable pan for stir-frying is usually asked by a small friend. Nowadays, the common frying pans are divided into three kinds: one is the traditional raw iron pan or cast iron pan; the second is the non-stick pan with a light hand; and the recent hot stainless steel non-stick pan. Because of my hobby of cookware, I have collected all kinds of pans. Usually, I often use different woks for different stir-frying methods. For stir-frying, I think this cast iron skillet is the best.

The last step

Cast iron skillet is not like non-stick skillet, you need to worry about the material of the coating and the problem of peeling, even if there is a cooking process of iron leaching, these iron substances are absorbed by the human body is good for the body. So want to eat well, eat healthy, a good iron pot essential. And cast iron pot is durable, well maintained, if you can as heirloom heritage, with a few lifetimes are not exaggerated.

Practice 1: Crisp and spicy chicken gizzard

Prepare the ingredients as follows: 500 grams of chicken gizzard, 2 bell peppers, 2 red bell peppers, 15 grams of mustard greens, 2 green garlic, 1 teaspoon of salt, 1 piece of ginger, 5 cloves of garlic, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of corn starch, 2 tablespoons of soy sauce, pickled red peppers, 4 teaspoon of pepper, 1 teaspoon of green onion, 1 teaspoon of sugar

This is the first time I've seen a cast iron pan in the world.

The recipe is as follows: remove the tendons from the gizzard, wash and slice, add wine, soy sauce, oyster sauce, pepper, dry starch and mix well to marinate for 30 minutes. Green and red peppers, pickled peppers cut small circles, ginger and garlic chopped to use, hot oil in the pan, add ginger and garlic, PI County soybean paste sautéed and fried red oil, add gizzards and stir fry over high heat, stir fry until the gizzards become colorful, and then add the diced mustard greens, chili pepper circle stir fry evenly, add green garlic stir fry last, add the appropriate amount of salt, sugar, sesame oil and stir fry evenly can be out of the pan!

Practice 2: marinated chicken gizzards

Prepare the following ingredients: 500 grams of chicken gizzards, ginger 1 piece, 2 anise, 10 peppercorns, cinnamon 2 small pieces, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of sesame oil, 3 slices of sesame seeds, 1 tablespoon of chili oil, white sesame seeds, broth

The specific method of preparation is as follows: remove the dirt from the gizzards and then repeatedly rubbed clean with salt. After repeated scrubbing with salt clean, drain and wait for use, the pot into the appropriate amount of water, into the star anise, cinnamon, sesame leaves, pepper, ginger, soy sauce, soy sauce, cooking wine, the appropriate amount of salt, high heat to boil, into the clean gizzard, high heat to boil and turn to medium-low heat to cook for about 35 minutes after turning off the fire, soak for two to three hours and then fish out the slices, ginger, soy sauce, rice vinegar, chicken broth, chili oil, sesame oil, white sesame seeds Put the ginger, soy sauce, chicken broth, chili oil, sesame oil, white sesame seeds into a small bowl, mix well to form a sauce, and pour it over the sliced gizzards!

Preparation 3: hot and sour chicken gizzard

Prepare the following ingredients: 10 chicken gizzards, 1 red bell pepper, 200 grams of pickled beans, 1 teaspoon of salt, 1 green onion, 1 piece of ginger, 2 tablespoons of soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of rice wine, 1 tablespoon of sugar, 2 tablespoons of oil

The specific method of doing this is as follows: the gizzard is sliced into thick slices, the pickled beans are cut into small pieces, the red bell pepper is cut into small pieces, the ginger, the red pepper, the red pepper, the red pepper, the red pepper, the red pepper, the red pepper, the red pepper, the red pepper. cut into small pieces, ginger, garlic, white onion chopped into a paste, pan heat 2 tbsp oil, add the gizzard slices, salt, rice wine, stir-fry over high heat until browned, with the broth to set aside, the pan into 1 tbsp oil, cold oil into the ginger, green onion, garlic stir-fry flavor, add the pickled string beans, sugar 1 tbsp, stir-fry over medium heat until fragrant, and finally add the fried gizzard, soya sauce, dark soy sauce, turn the heat to stir-fry again for about 1 minute, and finally add the Add fresh red pepper, sesame oil and stir-fry for 1 minute!

Practice 4: cold chicken gizzard

Prepare the following ingredients: 500 grams of chicken gizzard, 1 teaspoon of sesame oil, 1 teaspoon of salt, 1 teaspoon of pepper oil, 4 cloves of garlic, 2 fine scallions, 2 tablespoons of vinegar, 1 star anise, 2 slices of sesame seeds, 1 piece of cinnamon, 1 tablespoon of cooking wine, 1 teaspoon of chicken powder

Specialized method of preparation is as follows: gizzard with vinegar mixed with water and washed, peeled off the surface of the tendons. Cold water in a pot, add star anise, sesame leaves, cinnamon, cooking wine until the gizzard is cooked through, about 40 minutes, garlic and green onion finely chopped, boiled and then fished out to cool down, cooled gizzard sliced into thin slices, take a small pot, put the minced garlic in it, put in the chopped gizzard, add salt, pepper oil, sesame oil, chicken powder, green onion and mix it all can be!