Chicken gizzards 10 pieces

condiments

pepper

two

condiment

salt

2 tablespoons

soybean

1 tablespoon

verdant

5 grams

energy

5 grams

Cooking wine

1 tablespoon

Chopped pepper

1 tablespoon

Chinese prickly ash powder

1 g

vegetable oil

2 tablespoons

The practice of stir-frying chicken gizzards

1. Wash the chicken gizzards, take them out, put them in a clean basin, rub them with 2 tablespoons of salt, and then rinse them with clean water.

2. Slice the chicken gizzard (the thinner the better), shred the pepper, and cut the onion and ginger into powder.

3. Heat the pan to put oil, add chopped pepper and stir fry.

4. Add chopped green onion and Jiang Mo and stir-fry until fragrant.

5. Then put the chicken gizzards into the fire, pour the cooking wine along the edge of the pot, and then stir fry constantly.

6. Add soy sauce and pepper powder and stir fry. At this time, chicken gizzards will produce soup. It doesn't matter if you keep frying.

7. Add a little salt (chopped pepper is salty, so the salt must be less) and pepper and mix well until the soup is almost dry (leave some soup for bibimbap to taste delicious).