According to "Compendium of Materia Medica", chicken gizzards have the function of "digestion and stagnation" and help digestion.

Chicken gizzard is the stomach of the chicken. It is moderately tough and crispy and has a good taste. According to the "Compendium of Materia Medica", it also has the function of "digestion and stagnation" and helps digestion.

But fresh chicken gizzards must be washed cleanly. After all, it is the place where the chicken has just swallowed food. You may as well scald the washed chicken gizzards with boiling water to remove the odor first. Nowadays, the chicken gizzards in the supermarket have been processed. Just check them when you come back, wash them and blanch them in boiling water.

Ingredients:

350g fresh chicken gizzards

200g green garlic

10g fresh red pepper

Ginger 10 grams

15 grams of garlic

10 grams of salt

5 grams of soy sauce

5 grams of MSG

10 grams of cooking wine

5 grams of sesame oil

400 grams of cooking oil (actual consumption: 30-40 grams)

A small amount of corn starch

Method:

First wash and slice the chicken gizzards, mix the salt, cooking wine, soy sauce, monosodium glutamate and gorgon powder with chopsticks, then marinate for 4 minutes. This step is also called "sizing" to keep the chicken gizzards smooth and tender.

Shred the ginger, chop the garlic into granules, cut the fresh red pepper into shreds, and cut the green garlic into oblong shapes with a diagonal knife so that it will spread out automatically after frying.

Lift the wok, pour in the cooking oil, and wait until the oil temperature rises to 60 degrees. Pour the marinated chicken gizzards into the wok and "slip" it, which means to pass the oil, or to let the oil drain away. When the oil is gone, the chicken gizzards will slide open until they are six to seven times ripe, take out the wok and filter the oil.

Leave a little oil in the wok, stir-fry the garlic, shredded ginger, and fresh red pepper until the aroma is released, then pour in the green garlic and chicken gizzards, add salt, cooking wine, stir-fry over high heat for three to four minutes, and add some sesame oil , you can start the wok.

Chef’s words

When stir-frying over high heat, the cooking time should not be too long. When stir-frying, it is not advisable to use low heat, otherwise the chicken gizzards will lose their smoothness and tenderness.

Chicken gizzards in salted water

Method: actually very simple

1. Wash the chicken gizzards

2. Boil the water in a pot Put it in, add peppercorns, ginger slices, dried chili peppers, and salt

3. Cook until you think it’s ready

4. Take out the cooked chicken gizzards and control them to dryness Moisture

5. Season with salad oil, pepper, and aged vinegar

6. Prepare cucumber shreds

7. Arrange on the plate and sprinkle some Laoganma seasoning

Chicken gizzards and peanuts recipe:

Ingredients: sliced ??cooked chicken gizzards, fried peanuts, sauce.

How to make chicken gizzards: I use salted chicken gizzards, which is to stir-fry them in a dry pan with Sichuan peppercorns and salt, let them cool, put them in raw chicken gizzards, marinate them in the refrigerator for a few days, and boil them in plain water. You can also add a few slices of green onions, ginger, salt, pepper, aniseed, and cooking wine to the chicken gizzards, cook them, then cool and slice them into slices. Why do I like to marinate them for a few days? This way the meat will be tighter and fresher. Some, but the difference is not big and can be ignored.

There is nothing to say about fried peanuts. You can buy them ready-made. I made them in the microwave. Find a flat plate. Don’t have too many peanuts. Just make two layers. Add a little oil and mix. Use the medium or low heat of the microwave oven, take it out and stir it a little every two minutes. Everyone knows that the heat in the middle of the microwave is stronger, and it can basically be done in about five minutes. However, don’t set the timer for five minutes. Regardless of the minute, be sure to take it out and stir it halfway, otherwise it will become mushy and raw.

How to make the sauce: including vinegar, light soy sauce, sugar, salt, fermented glutinous rice juice, pepper powder (if you like numbness, add peppercorn powder), and red oil.

The best vinegar is cold vinegar. I recommend Chen Shijia, which is good, but the proportion of various seasonings is hard to say. It depends entirely on personal preference. Red oil is more important, you can add more. Importantly, let’s talk about how to make red oil:

Dried chili powder or shreds can be used. Heat water and let it rise. What is the appropriate state? That is, the chili pepper is wet and thick but there is no water. That’s it.

Add oil to the pot, and when it is 50% hot, put the soaked chili peppers in. Fry slowly over low heat. It can take a longer time. If you observe that the chili peppers start to spit out oil, it is almost ready. Ten million Don't overcook it, as the red oil will make it bitter. Then discard the residue and get the oil, put it in a bottle and you can use it. I remember using a kind of Fuyun brand chili shreds, which are quite spicy. I usually mix several types together, because some chili peppers are only red but not spicy. It's only spicy but not red, so the overall effect is better.

You can also use diced white tripe, add peanuts, and some diced peppers, which is also very delicious.

Crispy and spicy chicken gizzards

Method: Wash the chicken gizzards and scrape off the chicken fat fascia to remove the inner gold. Cut into small pieces, marinate with starch, oyster sauce, cooking wine and salt for 20 minutes. Wash the millet pepper (Yunnan variety, very spicy) and green pepper, dry them, and cut them into small pieces. Wash and chop the mustard into small pieces. Minced garlic and scallions.

Heat oil in a pan. When the oil is hot, sauté minced garlic, add chopped mustard and chicken gizzards and stir-fry quickly over high heat. Add millet pepper and fresh pepper and continue to stir-fry until the blood color of the chicken gizzards fades. It's almost done (chicken gizzards can't be fried for too long, they must be fried quickly over high heat). Add chopped green onions, sprinkle with appropriate amount of salt, stir-fry evenly, and serve.