Sword bean 1

3 chicken gizzards

Rice pepper 1

Some onions and ginger.

Some salt, soy sauce and starch.

Step 1

1. Remove the film from the bought chicken gizzards, rinse them, slice them (not too small), add soy sauce, starch and salt (a little cooking wine can be added), remove the fishy smell, and marinate them for about 10 minutes.

Second step

2. At the same time, pinch off both ends of the beans, rinse them off, fold them by hand or cut them into appropriate sizes. Prepare onion, ginger and rice pepper.

Third step

3. Heat the pan and cool the oil. Stir-fry the marinated chicken gizzards until they are medium-cooked. Basically, the chicken gizzards can be turned off and filled when they are discolored and shrunk.

Fourth step

4. Hot pan with cold oil, stir-fry onion, ginger and rice pepper until fragrant, add sword beans, stir-fry over high fire, add salt, add a little water, and cook sword beans over low heat.

Step five

5. After about 3 minutes, add the chicken gizzards and continue to stir fry for a while. Until the chicken gizzards and the sword beans have you and me, and the tastes are mixed ~ turn off the fire and finish ~

skill

A less serious statement:

1. It's the first time in my life to eat (cook) fried chicken gizzards with sword beans, and it tastes good. The toughness and chewiness of chicken gizzards are perfectly integrated with bean flavor and spicy taste. Don't spray if you don't like it?

2. Kidney beans, green beans and cowpeas must be cooked thoroughly according to mom's requirements, otherwise they will be poisoned! Facts have proved that the cooked sword beans are still delicate and in line with my aesthetics ~

3. There are not enough red meat peppers at home, or more, the color matching will be more beautiful and the food will be better ~