2, garlic clover, artichoke pepper and red bell peppers cut up a good standby (if you do not eat spicy you can omit the artichoke pepper);
3, the oil is hot, pour into the gizzards stir-fried;
4, stir-fried until the gizzards change color into the soy sauce, my family likes soy sauce!
4, stir fry until the gizzards turn color and pour in soy sauce, my family like soy sauce, so I put the amount of more Doha!
5, add water on medium heat;
6, burn until the juice thick pot standby;
7, frying pan clean, pour a little oil, add garlic, chili pepper stir fry flavor;
8, pour into the gizzards of the burnt good, add a little salt (about 1/4 teaspoon) and chicken, stir fry until the garlic moss to break the life can be;
rawing materials: 200 grams of gizzards, parsley a little, 5 grams of minced green onion, 5 grams of minced ginger.
Seasoning a: 1/2 teaspoon (2 grams) of salt, 2 teaspoons (10 ml) of cooking wine, 1 teaspoon (5 grams) of cornstarch, 1 teaspoon (5 grams) of sugar, 1 teaspoon (5 ml) of vinegar, 1 tablespoon (15 ml) of light soy sauce.
Seasoning b: 1 teaspoon (5g) chili sauce.
How to do
1, prepare the ingredients, seasoning a all into a bowl and mix well; 2, gizzard thinly sliced, cilantro cut into segments;
3, the pot of oil, pour in minced green onion, minced ginger; 4, pour in gizzard;
5, stir-fry until browned, then pour in the seasoning a; 6, put in some chili sauce;
7, and finally, before starting to add the cilantro segments can be.
1, duck gizzard cut flower knife released into the water blanch again standby
2, chili pepper slices, chopped garlic, ginger slices, garlic cloves cut
3, frying pan oil hot garlic and chili pepper stir-fry
4, and then into the gizzard and ginger; 5, stir-fry for a few times into the soy sauce
6, put the garlic cloves, seasoning, 7, adjusted salt bar
1, prepare the above ingredients.
2, add water in the pot, put three star anise, and then the right amount of salt, pour in the gizzard, cook for about 15 minutes.
3, green pepper julienne spare. 4, fish out the duck gizzard cooled and sliced. 5, cut the duck gizzard.
6, the pan with ginger burst incense, pour into the gizzard stir fry for two minutes.
7, pour into the green pepper with a little salt and stir fry for a few moments after adding a little water.
8, large fire soup after adding a little soy sauce seasoning pot.
3-4 gizzards, 3-5 green chili peppers, 30 grams of bamboo shoots, 10 grams of black beans, 10 grams of garlic chili sauce, a little ginger and green onion.
Seasoning: 5g of soy sauce, 5g of oyster sauce, 10g of rice wine, 5g of sugar, 10g of oil, 10g of salt (for washing gizzards), 20g of dry starch (for washing gizzards).
Practice
1, gizzards clean internal dirt, back home after the knife cross knife, then cut into thin slices,
Add 10 grams of dry starch, respectively, rubbing the surface of the dirt with the hands of the fat rubbed off the oil, washed with water.
2, and finally add salt for scrubbing, and then wash with water and spare.
3, the green pepper washed and cut into pepper rings, asparagus cut into thin strips, ready to black bean sauce.
4, the pan is hot, pour oil, under the ginger and onion pot, and then pour into the black bean chili sauce stir fry aroma, under the bamboo shoots stir fry evenly.
5, the pickled bamboo shoots to the side of the pan around the pull, the center of the gizzard poured in.
6, use a spatula to stir-fry the gizzards with the bamboo shoots until the surface changes color.
7: Mix soy sauce, fish sauce, oyster sauce, and sugar into a bowl of sauce and pour it into the pan.
8: Reduce heat to medium-low and simmer for 3-5 minutes to taste.
9, finally add the green pepper, stir-fry over high heat to collect the juice can be