How to make chicken gizzards, how is this chicken gizzard method like this

<> material. 120g chicken gizzards, 10g green peppers, 10g red peppers, 10g bamboo shoots

Seasoning: Lao Gan Ma minced beef bean drum oil 5g, chili sauce 3g, salt 3g, cooking wine 5g, monosodium glutamate 1g, green onion 2g, ginger 2g, Sichuan pepper 2g, soy sauce 3g

Method. 1. After buying the chicken gizzards, carefully clean them repeatedly and carefully with a knife to scrape off the remaining yellow impurities in the inner layer, and then cut them into thin slices, shred green onions and ginger, and slice green peppers, red peppers and bamboo shoots.

2. Add a little salt, shredded ginger and cooking wine to the chicken gizzard and marinate for 30 minutes.

3. Heat the bottom oil in a wok, when it is about 7 hot, add green onions, ginger, Lao Gan Ma beef minced bean drum oil, and Sichuan pepper to burst the fragrance, turn to high heat, quickly pour in the chicken gizzard and chili sauce and stir-fry.

4. Wait for the chicken gizzard to change color, add the chopped green pepper, red pepper and bamboo shoots and continue to stir-fry and break the raw, and finally add salt, monosodium glutamate and soy sauce, and quickly color it before it can be taken out of the pot.

Tips. Lao Gan Ma minced beef, bean drum oil, chili sauce, these two have a salty taste, and the salt should be less.

<> material. Chicken gizzard, mustard, green and red peppers, pickled peppers, ginger, garlic, light soy sauce, oyster sauce, pepper, cooking wine, dry starch (or cornstarch), salt, sugar.

Method. 1.Cut the green and red peppers into small rings and slice the ginger and garlic.

2.Scrub the chicken gizzard with a spoonful of salt, then remove the fascia and wash the sections.

3.Add light soy sauce, oyster sauce, pepper, cooking wine and dry starch and marinate for 30 minutes.

4.Heat oil in a pan and sauté ginger and garlic until fragrant.

5.Pour in the chicken gizzards and stir-fry quickly over high heat.

6.When the chicken gizzard changes color, add mustard and chili rings and stir-fry evenly.

7.Finally, add an appropriate amount of salt and sugar to taste.

Braised chicken gizzards: After washing, blanch in boiling water, then wash and control the moisture. Put oil and an appropriate amount of rock sugar in a pot, boil until yellow bubbles, pour in the chicken gizzards, and stir-fry.

Then add the braised soy sauce, salt, green onion and ginger, and Sichuan peppercorns, continue to stir-fry for 3 minutes, add boiling water, and cover the chicken gizzards. After the fire is boiling, simmer over low heat until the juice is thick, turn off the heat, and let it cool before eating.

Stir-fry the chicken gizzard and add the chili pepper.

You can eat it stewed, grilled, preferably braised in a braised sauce.

Today I will bring you a tutorial on spicy chicken gizzards, and I want to learn it quickly.

Don't fry the chicken gizzard all the time.

10 chicken gizzards, 3 slices of ginger, 2 green onions (cut into sections, don't tail them), 1 teaspoon sesame oil, 1 and a half cups of soy sauce chicken juice, 1 1/2 cup of water.

Wash the chicken gizzards, don't be too big, too small to have no meat, too big to have coarse meat and not taste good.

Put 1 tablespoon of oil in the pot, stir-fry the ginger slices and green onions, add the soy sauce chicken juice and water to boil, put the whole chicken into the pot, cover, boil over low heat, flip the chicken every few minutes, let all parts of the chicken body color and taste, cook for about 20 minutes, the chicken gizzard all become dark brown color, add 1 teaspoon of sesame oil, cover and cook for another 5 minutes, and soak from the fire for another 5 minutes.

1.Wash off the floating soil with tempeh, add sugar, steam in a pot until soft (about 20min after boiling), let it cool, and mix in cooking wine.

2.Dice the carrots, cut the shallots into centimeter segments, and dice the pickled peppers.

3.Wash the chicken gizzards and cut them into cubes.

4.Heat the oil in a pan, add the tempeh and pickled peppers, and stir until fragrant.

5.Add the diced chicken gizzards, stir-fry over high heat until browned, and pour in 2 tablespoons of pickled pepper juice.

6.Add the diced carrots and stir-fry evenly.

7.Add the green onion segments before removing from the pot, stir well, and turn off the heat.

1.Chicken gizzard flying water;

2.Add salt baking powder for 2 hours;

3.Bake in the oven and sprinkle with sesame seeds and chopped green onions.

Ingredients: Chicken gizzards.

Ingredients: green, red pepper, green onion, ginger, garlic, chili sauce (can be put or not, according to your taste), cooking wine, water starch, salt.

1: Slice the chicken gizzard and add cooking wine, water starch and a little salt to marinate for 5 minutes, and cut the pepper into small pieces for later use.

2: Put oil in the pot, the amount of oil depends on the amount of chicken gizzards, and you can control it yourself.

3: When the oil temperature is about 120 degrees, put the chicken gizzard in the pan and stir-fry quickly.

4) Stir-fry the chicken gizzard over high heat for 1 minute, then add the ingredients (Hangzhou pepper, green onion, ginger, garlic) and stir-fry for 1 minute.

5: Remove from the pan and serve.

Ingredients: chicken gizzard, Hangzhou pepper; Excipients: green onion, ginger, garlic.

Seasoning: starch, cooking wine, black pepper, salt, soy sauce, blended oil, balsamic vinegar.

Method: 1. Wash the chicken gizzard and Hangzhou pepper

2. Cut them into thin sections for later use.

3. Put starch, cooking wine, a small amount of soy sauce and salt in the chicken gizzard, grasp evenly, and marinate for 15-20 minutes.

4. Cut the green onion, ginger and garlic and set aside.

5. Put oil in the pot, boil until it is hot for 6 minutes, add green onions, ginger and garlic and stir-fry until fragrant.

6. Then put in the marinated chicken gizzards, stir-fry until the chicken gizzards are completely discolored, take them out, and set aside.

7. Put oil in another pot and boil until it is hot for 5 minutes, add Hangzhou pepper and black pepper, fry until fragrant, and then put in the chicken gizzards.

8. Add a few drops of vinegar, add salt, and stir-fry for about 1-2 minutes.

<><1.Chicken Hongqiao gizzard cut in half, add green onion and ginger, a spoonful of cooking wine, a spoonful of light soy sauce, and a spoonful of oil.

2.Add salt, pepper and oil temperature 60% hot, pour into the chicken gizzard, fry and remove.

3.Leave the bottom oil in the pot and pour in the baking seasoning, chili powder, cumin powder, and white sesame seeds.

4.Pour in the Huixin chicken gizzard and stir-fry evenly, and you can get out of the pan.

There are many ways to make chicken gizzards, and the following is a detailed introduction to the stir-fried chicken gizzard method:

1. Slice the chicken gizzard after cleaning, add minced ginger, salt, red chopped pepper, and cooking wine for about 20 minutes.

2. Pickled peppers, spicy Hangzhou peppers cut into sections, green onions, ginger and garlic slices.

3. Heat the oil in the pan, and after the oil is hot, add the ginger and garlic, Sichuan pepper, and pickled pepper in turn and stir-fry until fragrant.

4. Stir-fry the marinated chicken gizzards over high heat until they are broken.

5. Add green peppers, green onions, stir-fry, add a little dark soy sauce, vinegar and stir-fry until the green peppers are broken, pour a little sesame oil and put on the plate.

Tips: 1. The spicy peppers of all kinds of chili peppers, the crispy chewiness of the chicken gizzards, and the rice is also very enjoyable.

2. The pickled pepper section is very important in this dish, so be sure to put some of it.

3. For those who are afraid of spicy, you can fry the green pepper in advance and then use it to reduce the spiciness.