Fried chicken gizzards without blanching good.

When frying chicken gizzards, there is no need to blanch, because blanching will make the gizzard old, which will make the outside of the seasoning there is no way to better be absorbed by the gizzard, fried gizzard naturally not flavorful.

Because the gizzard itself is the chicken's stomach, so it carries a very heavy fishy flavor, the light blanching is no way to get rid of, the correct method should be to use the flour first rubbing, followed by marinating with rice wine, so that the fishy effect will be better.

Fried chicken gizzard notes

The gizzard is to help the chicken for digestion, due to the chicken does not have teeth, often swallowed grit stored here, synergistic grit capsule wall folds and well-developed muscles to grind food for physical digestion. Chicken gizzard to buy fresh, to choose elasticity and luster, red or purplish red appearance, firm and thick texture, not fresh gizzard is black and red.

Fried gizzards should pay attention to the fire, stir frying under the pot to change color, and then quickly add green and red peppers and seasoning, seasoning the flavor quickly out of the pot, or old will not be delicious. If you add other ingredients, the gizzard is best out of the pan first, and then back to the pan at the end to ensure that the gizzard crispy taste.