If it is ready to be served, it will be rushed to eat, how to make chicken intestines more enjoyable

Chicken intestines are the intestines of chickens that we are familiar with, which have high nutritional value and are rich in protein, vitamins and other substances. There are many options for cooking chicken sausages, such as stir-frying and tossing. Teach you how to make super delicious chicken intestines, which are delicious and enjoyable, and they will be rushed to eat when they are served.

1) Wine spicy chicken sausage.

Ingredients: fresh chicken intestines, rice wine, green onion, ginger and garlic, chili, light soy sauce, cooking wine.

Method: 1. Wash the chicken intestines first; Boil a little water, put the washed chicken intestines in and cook them, wait for the chicken intestines to shrink slightly, then scoop them up, wash them again with cold water, and then cut them into small pieces.

2. Heat oil in a hot pan and stir-fry the chopped green onions, ginger and garlic until fragrant, then put the chicken intestines, stir-fry for a while on high heat, and then put the rice wine and light soy sauce.

3. Cover and cook over medium heat for three minutes, open the lid and add large chili pepper cubes to fry for a while, cover for another minute, and finally sprinkle with ginger shreds, turnip and stir-fry twice.

2) Spicy chicken sausage skewers.

Ingredients: chicken intestines, spicy soup base, appropriate amount of long bamboo skewers.

Method: 1. Clean the chicken intestines with an appropriate amount of salt, then cut the chicken intestines into sections, and string them with long bamboo skewers for later use.

2. Before eating, put it in the heated spicy soup base and blanch it for about 10 seconds.

3) Chicken intestines in salt water.

Ingredients: chicken intestines, brine marinade.

Method: 1. Wash the chicken intestines with an appropriate amount of salt before setting aside.

2. Take the pot, add the salted water marinade and boil until boiling, then put in the processed chicken intestines and blanch for about 5 seconds.

4) Stir-fried preserved chicken sausage with fern.

Ingredients: preserved chicken sausage, wild mountain bracken, red pepper, salad oil, cooking wine, soy sauce, sugar, chili, green onion, ginger and garlic, glutinous rice vinegar.

Method: 1. Cut the chicken intestine into sections, blanch and remove it, wash the bracken and cut it into sections, and cut the red pepper into shreds.

2. Heat the oil in the pot until it is hot, stir-fry the chicken sausages for 10 seconds, and fry the cooking wine and glutinous rice vinegar until fragrant.

3. Leave the bottom oil in the pot, stir-fry the dried pepper powder until fragrant, fry the bracken and red pepper shreds slightly, add salt, soy sauce and sugar to taste, fry the chicken intestines well, pour sesame oil, and sprinkle the green onions.

5) Stir-fried chicken sausage with chili.

Ingredients: chicken intestines, chili peppers, a little fatty meat, garlic, soy sauce, rapeseed oil.

Method: 1. Slice the lean meat with salt and soy sauce to slightly absorb the flavor. Slice the peppers and pat the garlic loose.

2. Stir-fry fatty meat and garlic, stir-fry lean meat, chili pepper and other seasonings.

6) Stir-fried chicken sausage with celery.

Ingredients: celery, chicken intestines, cooking wine, soy sauce, vinegar.

Method: chicken sausage, parsley, pickled pepper, green onion, ginger and garlic, light soy sauce, cooking wine, starch, sugar, Pixian bean paste.

Method 1: Cut the chicken intestines into sections, grasp them well with light soy sauce and starch and marinate them slightly; Remove the old leaves of celery and wash them and cut them into sections.

2. Chop the bean paste, cut the pickled pepper diagonally into segments, soak the ginger and garlic and slice it for later use; Heat the oil in a wok and fry the bean paste until fragrant, stir-fry the red oil;

3. Stir-fry ginger, garlic and pickled pepper until fragrant, stir-fry the processed chicken intestines, add cooking wine and stir-fry; Stir-fry the celery and fry it raw; Add sugar and salt to taste;

First, clean the chicken intestines, cut them into sections, blanch them, and drain them with boiling water.

Clean the chicken intestines, blanch them for later use, and remember not to blanch them for too long, otherwise they will not be crispy. Then add green onions, ginger and garlic to the pot and stir-fry until fragrant, then add chicken intestines, then add cooking wine, light soy sauce and oyster sauce, then add dried chili peppers, and finally add chopped green onions and stir-fry evenly. The speed must be fast, otherwise the chicken intestines will become very tough and bite!

After cleaning the chicken intestines repeatedly, add cooking wine, starch, salt, and soy sauce to marinate for a while; Then pour oil into the pot, add garlic, chives and ginger slices, pour in the chicken intestines, stir-fry over high heat, then pour in green peppers and onions, add salt, and stir-fry until the side dishes are soft.

After the chicken intestines are processed, cut into sections, add the chicken intestines and seasonings after the minced garlic, ginger shreds and millet are stir-fried in the pot until fragrant, and stir-fry over high heat.

Chicken intestines are first cleaned with flour and white vinegar. Add ginger slices and cooking wine to the pot, add chicken intestines to blanch for one minute, immediately pass cold water for later use, then start the pot again, add green onions, ginger and garlic and stir-fry until fragrant, then add millet spicy pickled pepper and stir-fry, then add chicken intestines and oyster sauce, and season with chicken essence.

Generally, it is chosen to be marinated in brine, so that the chicken intestines are also more flavorful, and then the taste is also very good, the meat is very delicate, and it is also welcomed by many people, very delicious, spicy and delicious.

First prepare fresh chicken intestines, wash them and set them aside, heat the oil, add the green onions, ginger and garlic and stir-fry until fragrant, put the chicken intestines into the pot, then add the seasoned sauce, and then add some balsamic vinegar and stir evenly to get out of the pot.