Pickled pepper chicken offal method, pickled pepper chicken offal method is the most authentic metho

The chef teaches you a Sichuan dish that turns waste into treasure - pickled pepper chicken.

Ingredient breakdown. Ingredients.

Chicken offal to taste. Accessories.

Green onions to taste. Celery to taste.

Soak ginger to taste. Pickled pepper to taste.

Garlic to taste. Ingredient.

Canola oil to taste.

Salt to taste. Cooking wine to taste.

Starch to taste. Appropriate amount of peppercorns.

Pepper to taste.

Sugar to taste. Pixian watercress appropriate amount.

Appropriate amount of monosodium glutamate. Appropriate amount of chicken bouillon.

Medium-spicy taste. Stir-fry process.

Twenty minutes takes time.

Easy difficulty. Pickled pepper chicken offal preparation steps.

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1. Take care of the offal.

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2. Cut the cleaned chicken offal.

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3. Add salt, cooking wine and starch to the chicken offal to marinate and taste.

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4. Wash the green onion and celery and cut into sections.

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5. Finely chop the pickled ginger, pickled pepper and garlic.

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6. Pour rapeseed oil into a hot pan, heat the oil and stir-fry Sichuan pepper, pepper noodles, pickled pepper, pickled ginger, garlic, a little sugar, Pixian bean paste, and chicken offal.

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7. Then add the green onion and celery segments.

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8. Stir-fry quickly and evenly.

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9. Finally, add chicken essence or monosodium glutamate.

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10. Put the fried chicken offal on a plate, mix it with a bowl of rice, and serve with rice!

Ingredients: 3 chicken offal, 7 9 red peppers, 2 ginger, 100g celery, appropriate amount of ginger, 2 spoons of light soy sauce, appropriate amount of cooking wine, a few dried peppercorns, 1 gram of salt, 2 spoons of bean paste, 8 10 pickled peppercorns.

Steps: 1. Clean the chicken gizzards, chicken intestines, chicken livers, and chicken hearts, add an appropriate amount of water to the pot and boil the ginger, cooking wine, pour in the chicken offal, and skim off the floating powder.

2. Soak red peppers, ginger, and peppercorns, prepare an appropriate amount of peppercorns, wash and cut celery into sections, and cut the chicken offal after blanching for later use.

3. Wash the chicken fat in a cold pan and slowly stir-fry the oil, pour out the excess oil for stir-frying, and leave an appropriate amount of oil in the pot to fry the chicken offal.

4. Pour in the ingredients and stir-fry until fragrant.

5. Pour in the prepared chicken offal and stir-fry over high heat.

6. Pour in 2 tablespoons of bean paste and stir well.

7. Pour in the celery and stir-fry the raw ones.

8. Pour in 2 tablespoons of light soy sauce.

9. Pour in an appropriate amount of chicken essence and salt and stir-fry evenly.

10. Finished product.

<> "Pickled Pepper Chicken Offal." Ingredients: chicken offal, celery, pickled pepper and pickled ginger, ginger and garlic, millet spicy, Huaheng tomato pepper.

Specific steps: 1. Slice the chicken gizzard, slice the chicken kidney, cut the chicken intestine, cut the chicken heart in half, chop the pickled pepper and ginger cha finch, cut the millet spicy, chop the garlic, shred the ginger, cut the pepper and celery.

2. Add chicken offal and ginger slices to cook for 2 minutes, stir-fry the spices in the hot oil, add a spoonful of bean paste and fry the red oil. Pour in the chicken offal and stir-fry evenly to absorb the flavor.

3. Pour in a spoonful of light soy sauce and a spoonful of oyster sauce, pour in the celery segment and stir-fry evenly, add a little salt and chicken essence to taste, and pour a small spoon of aged vinegar before leaving the pot to enhance freshness.

Materials. 200g offal.

100 grams of pickled peppers.

1 teaspoon of ground peppercorns.

Pixian watercress 10 grams.

Starch 10 grams.

20 grams of rapeseed oil.

10 grams of sugar.

Steps. 1. Slice chicken offal, slice kimchi, chop a little chicken fat, prepare oil, sugar, watercress, pepper powder, starch, etc. Kimchi mainly based on pickled peppers includes red peppers, garlic, garlic moss, ginger, etc. Chicken offal: The chicken offal of a chicken, including chicken heart, chicken liver, chicken intestine and chicken gizzard, etc.

2. Pour starch, Pixian bean paste, sugar, pepper powder, etc. on the chicken offal and stir with chopsticks. Wrapped in starch can ensure the tenderness of the meat slices, the seasoning of bean cress and peppercorns to remove the fishiness, and the saltiness of sugar and kimchi.

3. After stirring well, hang the seasoning on the chicken offal to become sticky and marinate.

4. Heat the oil over high heat, pour in the chicken fat and fry the chicken fat to bring out the flavor and fragrance. This crushed chicken fat can enhance the flavor, and if you have chicken fat, you don't need to put MSG, and you can do without it.

5. Continue to high heat, pour in the chicken offal and stir-fry a few times, and fry until the chicken offal changes color, breaks off, and there is no blood and water.

6. Shovel the chicken offal aside, leave the hot oil, pour in the kimchi and continue to fry on high heat to bring out the flavor of the kimchi.

7. Cover the kimchi with chicken offal and simmer for a few seconds to absorb the flavor.

8. Finally, it can be eaten on a plate, and the fried pickled pepper chicken is fragrant all over the house. If you use kimchi, don't add more salt, you can use more oil, and the rest of the oil can be eaten below or fried shredded potatoes.

9. Spicy and sour, appetizing and spleen-strengthening, the best hors d'oeuvres of the season!

10. Every piece of chicken offal is tender and refreshing! Stir-fry and eat hot for the best taste!

Tips: 1. Keep stir-frying on high heat to ensure the fresh and tender taste of chicken offal. 2. Pickled pepper chicken offal is a fresh dish, eat it hot in time, and the taste is the best.

3. If you use kimchi, don't add salt, you can use more oil, and the rest of the oil can be eaten below or fried shredded potatoes. 4. You can match celery, green peppers, garlic sprouts and other vegetarian dishes according to your preference, which is just as delicious!

First put the chicken offal in a pot and blanch the water, then take it out, heat the oil, and put the chicken offal in. Add some light soy sauce, dark soy sauce and salt. Pickled peppers. Stir-fry for a while.

First of all, put the chicken offal into the pot and stir-fry, then add some pickled pepper water, then add pickled pepper and stir-fry evenly, and then add some of your favorite ingredients and side dishes, which is very spicy and delicious.

First prepare some pickled pepper chicken offal, then put it directly into the pot and stir-fry for a while, then take it out and sprinkle it with some pepper and you can eat.

The chef teaches you a Sichuan dish that turns waste into treasure - pickled pepper chicken.

Materials:

Chopped chicken, pickled pepper, pickled ginger, green onion, oil, dark soy sauce, cooking wine.

Method

1.Wash and slice the offal, blanch and set aside.

2.Cook 7 layers of oil in a pot, pour in the chicken offal and cook the cooking wine at the same time, stir-fry for 2 minutes, remove and drain the oil.

3.Leave the oil at the bottom of the pot to heat, soak ginger and pepper and stir-fry until fragrant, then pour in chicken offal, a little dark soy sauce, stir-fry the chicken essence, and finally put some green onions, and you can get out of the pot.

Tips

There is salt in the pickled pepper, pickled ginger and chicken essence, so there is no need to add salt or light soy sauce to this dish so as not to be too salty.

<> "Ingredients: chicken gizzards, palm treasures, green onions, pickled ginger pickled peppers, ginger, garlic, millet spicy, celery, fungus, green peppers, dried chili peppers.

Preparation: 1. Wash the chicken offal and cut the flower knife with a little white wine, salt and pepper and marinate for 10 minutes for later use.

2. Ginger, garlic and millet spicy, pickled pepper, ginger, celery, green onion diced, put in a spoonful of chicken essence, a spoonful of soy sauce, a spoonful of oil, a little sugar and rock key vinegar for later use.

Method: 1. Heat the oil in the pot, fry the red oil with the bean paste, and stir-fry the chicken offal evenly.

2. Add the side dishes and stir-fry evenly and coarsely over high heat for one minute, add a little pepper oil and start the pot.

First of all, the selected offal has to be slightly worked: cut the intestines and wash them; It is best not to cut off the layer of the skin shell wrapped in the chicken mushrooms, because the meat of that piece is relatively hard will affect the taste; Chicken liver can be wanted or not, although the taste is smooth, but the liver is a detoxification organ, let's try to eat as little as possible. Then put the chicken offal in the pot and blanch it, remove it to cool, and we have done the simple processing of the chicken offal.

Then I remember preparing the pickled peppers, which I remember eating when I was a kid were all home-made, and the peppers were also home-grown. Whenever the peppers in the field began to turn green and red, my mother would pick the first batch of peppers and seal them in an earthen pot with water and salt. Nowadays, you can see all kinds of pickled peppers everywhere in the vegetable market, but it doesn't feel as pure as before.

For pickled peppers, whether we choose red or green, in fact, it is okay, mainly pay attention to the dark color, the dark color must be the flesh is relatively full.

The chicken offal and chili peppers are ready, and we also need to prepare a little garlic seeds, garlic leaves, oil, salt, light soy sauce, oil, aged vinegar, and soy sauce. First of all, peel the garlic well, do not need to chop it and pat it with a knife, so that it will not affect the overall appearance of the garlic and let the garlic give full play to its fragrance, cut the garlic leaves can start the pot to burn the oil, the appropriate amount of oil can be, first stir-fry the garlic and then put in the cut pickled pepper, stir-fry a few times with high heat, you can put in the prepared chicken offal, stir-fry a few times with high heat and then put in a little salt, and then release soy sauce, oyster sauce, and then add a little vinegar, stir-fry with fierce heat. Now at this time, there will be an urge to make ** saliva, and there is a spicy and sour fragrance in the air, at this time, you can enlarge the garlic leaves and soy sauce to close the pot.