Raw material:
Chicken, celery, garlic, ginger, Pixian bean paste, cooking wine, soy sauce. [search recipe]
feature:
An appetizer for a super meal-spicy twice-cooked chicken gizzards. [search recipe]
operate:
1. Cut celery into small pieces, blanch in water and let it cool immediately for later use. Slice garlic and shred ginger.
2. Wash the chicken treasures, boil water in a pot, blanch the chicken treasures over the water, add cooking wine to remove the fishy discoloration, remove and drain the water, and cut into thin slices.
3. Pour oil into the frying pan, put sliced garlic, shredded ginger, and Pixian Douban chili sauce to fry until fragrant.
4. Stir fry the chicken, add some soy sauce appropriately, then add celery and stir fry evenly, and add some salt according to taste.
Tips: Friends who like to eat twice-cooked pork will probably also have a special liking for this dish. Use the method of twice-cooked pork to make chicken gizzards, first boil it in water, then fry it in oil, and serve it with Pixian Douban chili sauce. Spicy and refreshing, it's super delicious. [search recipe]
Nutritional value:
Chicken gizzard - also known as chicken gizzard, chicken stomach. One of chicken offal, flat and round in shape, with fascia on the outside, gizzard skin on the inside, and gizzard meat on both sides. The meat is purple-red, tough, crisp and tender when cooked. Suitable for refrigeration,...
Cuisine:
Sichuan cuisine - Sichuan cuisine has a long history and enjoys a high reputation both at home and abroad. Sichuan, known as the land of Bashu in ancient times, and known as the "Land of Abundance", is located in the upper reaches of the Yangtze River, with a mild climate and rainfall... All Sichuan Cuisine
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