Today to share with you a delicious meat dish, different from the general meat of the smooth and tender, its texture is both crispy and chewy, heel and tendon. Convinced that when it comes to this, people have guessed that it is the county liver, or gizzard, as we often call it.

We usually see the most numerous gizzard, is the chicken gizzard, that is, the chicken muscle stomach. The role of the muscle stomach is to cooperate with each other sandstone grinding ingredients, the meat texture is thick and strong. That's why it has a great flavor.

In a nutshell, the dish I'm going to share with you today also has a fancy name called "fried double-crisp". One of the crunchy needless to say, the other crunchy refers to mung bean sprouts. Bean sprouts are an ingredient that contains a lot of water and tastes sweet and crunchy. Just can be neutralized part of the meat food greasy taste, prompting all the dishes more harmonized. Well, what is not to say, a delicious "fried double crisp" recommended to everyone who is interested in following along to do a do it!

Mung bean sprouts fried chicken gizzard required information: chicken gizzard, mung bean sprouts, celery leaves, ginger, green onion, garlic, vegetable oil, bean paste, white pepper, soy sauce, oil, salt, monosodium glutamate practice is as follows:

First prepared in advance of the first 500 grams of mung bean sprouts, 1 catty chicken gizzard, and then a few stalks of celery leaves. After the gizzard carefully cleaned, cut into slices along the grain; lettuce cut into segments; ginger, green onion, garlic all cut into crumbs.

Prepare a frying pan in advance and heat the vegetable pan directly. Subsequently pour into the appropriate amount of vegetable oil, when the temperature is 6% hot, pour in the gizzard constantly popping the pan, until after the complete loss of color, sheng out of the reserve. Pour some more vegetable oil into the pan, pour in the onion and garlic and its 1 tablespoon of bean paste, enough to stir fry the flavor.

Pour the mung bean sprouts into the pot, sprinkle in a little cold water and sauté the sprouts until they are broken. Add the sautéed gizzards first, followed by the celery leaves, some soy sauce and its consumable oil, and finally a little white pepper. Stir fry all the ingredients and seasonings well, and then according to personal taste, add the right amount of salt and MSG.

Finally, the fried gizzard, served out on a plate. A crisp and fragrant mung bean sprouts fried chicken gizzard, done! Mung bean sprouts and chicken gizzard crisp very good combination together, the more you eat the more addictive!