Stir fried chicken gizzard of King Ox, Zouping King of Ox stewed chicken gizzard

To prepare the boiled chicken gizzards.

1.Wash the chicken gizzards, squeeze them with water, use cold water, and slice the green onion and ginger for later use.

2.Put an appropriate amount of stock into the pressure cooker, add the chicken gizzards, green onion and ginger, material box and salt after boiling, mix well, cover and add raft, high heat for 5 minutes, low heat for 5 minutes.

Upstairs is the old godmother's fried chicken gizzard, not the cow king's fried chicken gizzard.

Wash and slice the chicken gizzards, cut the onions into pieces, put oil in the wok, heat the green onions, minced garlic and stir-fry until fragrant, and put the chicken gizzards to stir-fry and turn white.

Heat oil in a wok, stir-fry until the onion becomes transparent, then add the chicken gizzard and stir-fry, add cooking wine, light soy sauce, oyster sauce and salt, put cumin powder out of the pot and stir-fry well.

Wash the chicken gizzards, roll them in the water, and turn them slightly white. Start the oil pan and fry the peppercorns, chili peppers, and Lao Gan Ma first. After the fragrance is stirred, put the chicken gizzard in the pot, fry it over high heat, and sprinkle a lot of cumin at the same time, if you feel that it is not spicy enough, you can also add a little chili noodles, and then add salt and chicken essence, and the chicken gizzard can be cooked out of the pot.

According to the "Compendium of Materia Medica", chicken gizzard has the effect of "eliminating food and guiding stagnation" and helping digestion.

The gizzard is the stomach of the chicken. Moderate toughness and crispness, good taste, according to the "Compendium of Materia Medica", it also has the effect of "eliminating food and guiding stagnation" to help digestion.

But the fresh chicken gizzard should be washed clean, after all, it is the place where the chicken has just swallowed the food, and the washed chicken gizzard may as well be scalded with boiling water to remove the odor first. Now the chicken gizzards in the supermarket are all processed, come back and check it, wash it and scald it again with boiling water. Stir-fried chicken gizzard with King Ox.

Ingredients: 300 grams of net chicken gizzard Ingredients: 35 grams of water fungus 25 grams of magnolia slices 5 grams of bean paste green onion 5 grams of minced ginger 15 grams of coriander Seasoning:

9 grams of salt, 3 grams of monosodium glutamate, 4 grams of white vinegar, 5 grams of cooking wine, 2 grams of pepper, 10 grams of water starch, 10 grams of oil.

Chicken gizzard flower knife In the chicken gizzard hit multi-cross flower knife (chrysanthemum flower knife), for the thickness of the chicken gizzard 4 5.

Chicken gizzard oil 500 grams of salad oil burn at about 170 degrees, put in the chicken gizzard and quickly flip with a hand spoon to fry for about 8 seconds, remove the dry oil and set aside.

Stir the pot and thicken Leave 30 grams of base oil in the pot, heat it, add green onion and ginger to the pot, cook cooking wine and vinegar, add the ingredients and stir-fry slightly, add 50 grams of fresh soup, and then add water starch to thicken.

Stir-fry the oil: Quickly pour the fried chicken gizzard into the pan, stir-fry the sauce, wrap it evenly, pour in the oil, and remove from the pan.

It's really hard to ask, hehe, think about it slowly, or ask next time you eat in a restaurant.

==If you make it as delicious as the restaurant, then the restaurant doesn't need to operate, and the chefs of the hotel must have their own unique set of cooking in terms of heat, materials, and methods. Hope it solves your problem.

Stir-fry cumin chicken gizzard method.

1.Clean the surface residue of the chicken gizzard and clean it.

2.Cut into thin slices.

3.Add salt, cooking wine, soy sauce, cumin, and pepper to the chicken gizzards.

4.Stir well, cover with plastic wrap and marinate for about 30 minutes.

5.Put oil in the pan, the amount of oil can be slightly more than usual.

6.Stir-fry the marinated chicken gizzard until it changes color.

7.Break the pot and start the pot.

8.Use the remaining oil in the pot, add ginger and garlic, and red pepper to stir until fragrant.

9.Pour in the raw chicken gizzard and stir-fry.

10.Sprinkle cumin powder, stir-fry until the pan is slightly dry, and drizzle a little sesame oil.

The chicken gizzards need to be blanched before frying, and the chicken gizzards are well cooked when they are fried.

Production method: 1. Raw chicken inner gold: The inner gold of the chicken is purified, and the non-medicinal parts are removed.

2.Stir-fry the chicken with vinegar, the amount of vinegar is 100:10, fry the net chicken gold with a simmer until the surface color deepens, spray the vinegar, and wait for the vinegar to be completely sucked into the chicken gold.

3. Coke inner gold: fry with martial fire until the surface is charred and the inside is browned, spray vinegar, blot dry and let it cool and eat.

The chicken gizzards need to be blanched before frying, and then cooked, one is to remove the blood of the chicken gizzards, and the other is to cook the chicken gizzards well when they are fried.

Ingredients: 150 grams of chicken gizzards, onions, bell peppers, 30 grams of cucumbers, ginger, starch, soy sauce, cooking wine, oil, salt, vinegar.

Steps to fry chicken gizzards.

Cut the chicken gizzard into small pieces and marinate with an appropriate amount of soy sauce, cooking wine, and starch.

Onions, bell peppers, cucumbers cut into strips.

Put an appropriate amount of oil in the pot, pour in the chicken gizzards, stir-fry until it changes color, and serve.

Put a little oil in the pot, add ginger slices, stir-fry until fragrant, pour in the chicken gizzards and onions, and stir-fry.

Add a little white vinegar and stir-fry.

Pour some cooking wine, put an appropriate amount of salt, and stir-fry evenly.

What is the practice of chicken gizzards? Finger rock.

Ingredients: chicken gizzards, chili peppers, green onions, ginger, and an appropriate amount of red oil Pixian bean paste.

Method: Clean the inner and outer membranes of the chicken gizzard, rinse and drain; Blanch in boiling water; After changing color, take out the water from the stool and wash it again; Cut the chicken gizzard into small pieces, cut the chili pepper into small slices, and shred the green onion and ginger for later use; After the pot is heated, add the chili peppers and fry them until they change color and wrinkle; Heat the oil in a pot, stir-fry the chives and ginger after the oil is hot; Add a spoonful of Pixian bean paste and stir-fry the red oil; Add the chicken gizzard and stir-fry over high heat, cook in cooking wine; Add the chili pepper and stir-fry, add the appropriate amount of jujube salt and monosodium glutamate; Remove from the pan.

Note: First, the inner and outer membranes of the chicken gizzard must be cleaned; Second, the chicken gizzard should be blanched with boiling water in advance to remove the peculiar smell, but the time should not be too long, and the skin should be removed immediately after the skin changes color; the third is to quickly cool the chicken gizzard after blanching to maintain a crisp and tender taste; Fourth, when the chicken gizzard is fried, it must be fried over high heat; Fifth, using green onions, ginger and cooking wine to stir up the pot can remove the fishy smell very well; Sixth, the time of stir-frying should be grasped well, and the chicken gizzard after changing the knife can be stir-fried and discolored, and it should not be delayed in the pot for too long.

Chicken gizzard horizontal and vertical cut cross knife lead beam cold water into the pot blanching water and cooking wine, two minutes later, put oil onion ginger Huaiyun star anise in the pot and fry until fragrant, then put in the chicken gizzard stir-fry, put in the oil consuming bridge light soy sauce, add two spoons of water after stir-frying, put in salt chicken essence, high heat to collect juice, put in green and red peppers.

Chicken oak gizzard, your state is stuffy, don't always fry the book and eat it.