Brined gizzard, back to the gizzard, fried gizzard, etc. are its very classic practice, especially fried gizzard, but also with a variety of ingredients, pickled beans, pickled peppers, parsley, etc., hand with a tasty dish can be made more rice, no matter how gizzard, we need to ensure that we use the right skills in fried gizzard, whether or not you need to blanch the gizzard this, we use the right method, gizzard! It will be fragrant and crispy, there will be no fishy flavor, so that the gizzard on the table will be more family favorite, I especially like to use the pickled chicken gizzard, the following I will also share its approach to you, want to eat their own to do, do not always go to the restaurant.

Sour bean curd fried chicken gizzard practice:

Spare ingredients: sour bean curd 1, 500 grams of chicken gizzard, 2 cloves of garlic, 1 small piece of ginger, 2 Chaotian peppers, 1 spoon of soya sauce, 2 parsley, 2 green peppers;

Production process: the first step, the gizzard first carefully cleaned, and then cut into strips, remember can not be too fine, cold water into the pot, plus a little wine and ginger, blanch the water, to stay in the water, and the water, the water, and then the water, and then the water, and then the water, and then the water, and then the water. slices, blanch the water, when the water opens immediately after the fire;

The second step, the gizzard out, rinse with hot water, control the water to be used, a small pickled bean curd, scrub with water, cut into small segments, while garlic peeled and chopped into mince, ginger needs to be cut into mince;

The third step, the Hangzhou peppercorns and morning glory peppers were cut into small segments, the following can begin to stir-fry vegetables, frying pan add a little bit of Cooking oil, after the heat into the minced garlic burst incense, will blanch the gizzard also into the pot, plus ginger;

Step 4, small fire stir fry, cook a little wine, plus a little soy sauce seasoning, into the pickled bean curd, at the same time you can add 1 tablespoon of Lao Gan Ma, stir-fry evenly, plus a little hot water, plus the lid of the pot a little simmering;

Step 5, to see the soup becomes less, plus a little salt seasoning, add a little salt, plus a little salt, plus the lid of the pot a little simmering;

Step 5, to see the soup becomes less. Add a little salt to taste, put a little sesame oil to refresh, out of the pot sprinkled with a little parsley, on the table.

Summary: pickled bean curd sour crisp texture and gizzard to do with, will make the overall flavor is particularly great, this dish is very homely, and the key is also simple, the chicken can eat a lot of parts, in addition to chicken, chicken legs, chicken wings, etc., the gizzard is also a very good part of the proverbial eat what make up for what, which gizzard eaten appropriately for our spleen and stomach will also have a very good help, gizzard eat more ways to will be Its collocation with the pickled bean curd is loved by many people, like to eat this dish don't always go to the restaurant, go home to work and fry a plate of gizzards, with a bowl of white rice, eat too much fun.

Cooking tips:

1, fried gizzard, do you need to blanch? The answer is yes, blanched gizzards can help remove the fishy flavor, so that its taste better, but also need to remember not to blanch for too long, cold water in the pot, when the water opens can be out of the pot, so as to ensure that the gizzard and crispy taste, blanching for a long time is easy to get old;

2, this dish is suitable for friends who like to eat spicy, because of which with a variety of chili peppers, the whole dish is more rich in texture!

2, this dish is suitable for friends who like to eat spicy, because it should be accompanied by a variety of peppers, the whole dish has a richer texture, with pickled peppers can also be matched, pickled bean curd can be scrubbed with water beforehand, to remove the excessively acidic texture, so that eating will be more refreshing;

3, fried gizzard time can not be too long, the pan after a quick stir fry, plus a bit of cooking wine is also in order to remove the fishy, so it is best not to be less because of the old mother, soy sauce, etc. contain salty, so in addition to the salt need to pay attention to, don't put too much in at once! .