Should chicken heads, chicken hearts, and gizzards be fried cooked or raw?

Kung Pao chicken hearts

Ingredients

Ingredients: 200 chicken hearts grams, 50 grams of cooked peanut kernels

Seasoning: 8 dried red peppers, 10 Sichuan peppercorns, appropriate amounts of onions, ginger, and garlic, a little salt and chicken essence, 2 tablespoons of light soy sauce, 1 tablespoon of vinegar, sugar 1 tablespoon, appropriate amount of water starch

Method

1. Wash and slice the chicken hearts first, rinse them again, drain the water, mix well with light soy sauce, cooking wine, and water starch and marinate After 30 minutes, slice the ginger and garlic, cut the green onion into sections, and cut the dry red pepper into sections and set aside.

2. Put light soy sauce, vinegar, sugar, chicken essence, and water starch in a small bowl to make a sauce and set aside.

3. Heat the pan with cold oil, add Sichuan peppercorns and fry until fragrant, then add dry red peppers and stir-fry until fragrant, add marinated chicken hearts and stir-fry until cooked through.

4. Add ginger, onion and garlic and stir-fry for a while. Pour in the sauce and stir-fry evenly. Add the peanuts and stir-fry.

Crispy and spicy chicken gizzards

Ingredients

Chicken gizzards, pickled mustard, green and red peppers, pickled peppers, ginger, garlic, light soy sauce, oyster sauce, pepper , cooking wine, dry starch (or cornstarch), salt, sugar

Method

1. Cut green and red peppers into small circles, and slice ginger and garlic

2. Wash the chicken gizzards with a spoonful of salt, then remove the fascia, wash and slice into slices

3. Add light soy sauce, oyster sauce, pepper, cooking wine and dry starch, mix well and marinate for 30 minutes

4. Heat oil in a pot and sauté ginger and garlic until fragrant

5. Pour in chicken gizzards and stir-fry quickly over high heat

6. When chicken gizzards change color, add mustard and chili rings and stir-fry Evenly

7. Finally, add an appropriate amount of salt and sugar to taste