According to Compendium of Materia Medica, chicken gizzards have the functions of "digestion" and help digestion. \ x0d \ x0d \ Chicken gizzards are the stomach of chickens. Moderate toughness and crispness, and good taste. According to the Compendium of Materia Medica, it also has the functions of "promoting digestion" and helping digestion. \ x0d \ x0d \ but clean the fresh chicken gizzards. After all, that's where the chickens just swallowed their food. The washed chicken gizzards might as well be scalded with boiling water first to remove the odor. Now the chicken gizzards in the supermarket are all processed. Just check it when you come back. Wash it and blanch it with boiling water. \x0d\x0d\ Material: \x0d\x0d\ 350g fresh chicken gizzards \x0d\ 200g green garlic \x0d\ 65438 red pepper +00g \ x0d \ 65438 ginger +00g \ x0d \ garlic granules. Cooking wine 10g \x0d\ sesame oil 5g \x0d\ cooking oil 400g (actual consumption is 30-40g) \x0d\ a small amount of starch \ x0d \ x0d \ Practice: \ x0d \ x0d \ Put chicken gizzards first. \ x0d \ x0d \ shred ginger, chop garlic into granules, shred red pepper, and slice green garlic in an oblique shape with an oblique knife, so that it can spread automatically after frying. \ x0d \ x0d \ Remove the wok, pour in cooking oil, and when the oil temperature rises to 60 degrees, pour the marinated chicken gizzards into the wok to "slip", that is, oil or oil is removed. After degreasing, the chicken gizzards should be slid open for 67-70 years and drained. \ x0d \ x0d \ Leave some oil in the wok. Stir-fry garlic, shredded ginger and red pepper until fragrant, then pour in green garlic and chicken gizzards, add salt and cooking wine, stir-fry for three or four minutes over high fire, and add some sesame oil to serve. \ x0d \ x0d \ chef's words \ x0d \ x0d \ when the fire rages, the time should not be long. It is not advisable to use a small fire when cooking, otherwise the chicken gizzards will lose their tender and smooth feeling. \x0d\\x0d\ brine chicken \x0d\\x0d\ Practice: In fact, it is very simple \x0d\\x0d\ 1. Wash the chicken gizzards. Boil the water in the pot, add pepper, ginger and water. 5. Season with salad oil, pepper and aged vinegar. Prepare shredded cucumber \x0d\ 7. Sprinkle some Laoganma on the plate to taste \ x0d \ x0d \ peanuts in chicken gizzards: \ x0d \ x0d \ Ingredients: sliced cooked chicken gizzards. \ x0d \ x0d \ chicken gizzards: I use the method of marinating chicken gizzards, that is, stir-fry pepper and salt in a dry pan, let them cool, put them in raw chicken gizzards and marinate them in the refrigerator for a few days, or boil them in boiled water, that is, after adding water to chicken gizzards, add a few slices of onion, ginger, salt and pepper. \ x0d \ x0d \ Fried peanuts have nothing to say. You can buy ready-made ones. I made it in the microwave. Find a tablet. There are not many peanuts, about two layers. Add a little oil and mix them up. Every minute or two, put them in the microwave oven and heat them on medium or low heat. Everyone knows that the microwave in the middle is a little stronger, and it can be done in about five minutes. \ x0d \ x0d \ sauce practices: including vinegar, light soy sauce, white sugar, salt, mashed juice, pepper powder (put pepper powder if you like hemp) and red oil. \x0d\ The best vinegar is cold vinegar, and Chen Shijia is recommended. Very good, but the proportion of various seasonings is hard to say. It all depends on personal preference. Red oil is the key, so you can add more. It is important to talk about the method of red oil: \ x0d \ x0d \ dried Chili powder and shredded Chili can be used, and hot water can be used to make it. What is the correct state, that is, the prepared pepper is wet and thick but has no moisture, so it is ok. \x0d\ Add oil to the pot. When heated to 50% heat, add the soaked peppers. Fry slowly with low heat for a long time. When it was observed that the pepper began to spit oil, it was almost better. Don't fry it. Red oil is bitter. Then discard the residue to get oil and put it in a bottle for use. I remember using a Fuyun brand shredded pepper, which is spicy. I usually mix several kinds, because some peppers are only red but not hot, and some peppers are only hot and not red. The comprehensive effect is better. \ x0d \ x0d \ In addition, you can also use diced rice with white belly and some diced peppers, which are also delicious. \x0d\\x0d\ Crispy spicy chicken gizzard \x0d\\x0d\ Practice: Wash the chicken gizzard, scrape off the fascia of chicken oil and remove the inner gold. Cut into small pieces and marinate with starch, oyster sauce, cooking wine and salt for 20 minutes. Xiaomi pepper (Yunnan variety, very spicy) and green pepper are washed, dried and cut into small grains. Wash mustard tuber and cut into pieces. Garlic and chopped green onion. \x0d\\x0d\ Heat-releasing oil in the pot. When the oil is hot, saute minced garlic, stir-fry chopped mustard tuber and chicken gizzard, add millet pepper and fresh pepper, and continue to stir-fry until the chicken gizzard is almost cooked. (Chicken gizzards can't be fried for too long, and they must be fried with big fire. ). Add chopped green onion, sprinkle with appropriate amount of salt, stir well, and serve.