How to make stomach tasty

Chicken gizzard This is the stomach of a chicken, chicken gizzards were once an important ingredient, but now chicken gizzards are also made in a variety of ways, and the taste of chicken gizzards is delicious when paired with other ingredients.Ingredients This is a delicious dish.

How to make delicious chicken gizzards

Dish introduction

Sour BeansStir-fried chicken Gizzard, using the sourness of sour beans to completely remove the fishy smell of chicken gizzards, this dish is simply a delicious and appetizing appetizer.

Ingredient preparation

250g chicken gizzards Red bell pepper 1,Green garlic 1,Millet 2 peppers,Ginger 1 small piece, 1/2 teaspoon of salt, 2 sour bean pods, 1 serrano pepper, 1 scallion, 4 cloves of garlic, 1 tablespoon of rice wine Chicken broth a little.

Steps

1, slice the chicken gizzard, cut the sour beans, red bell pepper, serrano pepper, green garlic, and millet into segments, chop the scallions and garlic.

2, add rice wine to the chicken gizzard and mix, marinate for about 10 minutes.

3, when the pot is hot, pour in a little oil, after the oil is hot, add chopped scallions and garlic to fry.

4, at this time, add the marinated chicken gizzard, stir-fry until it changes color, then add the sour beans.

5, stir-fry evenly, add green garlic and millet, stir-fry for 3 minutes, then cut the bell peppers, add salt and MSG, continue to stir-fry for about 2 minutes, and you can get out of the pot. Cooking tips

1, marinate the chicken gizzard with rice wine for a moment, which can remove the fishy smell.

2, sour beans are already ready to eat directly, no need to cook for too long, just add it at the end.

3, sour beans contain salt, so you need to reduce the amount of salt accordingly.

Homemade chicken gizzard

200g chicken gizzard, dried

Wood ear mushrooms 1 small handful, fresh Chili peppers 2, scallions, ginger, garlic, appropriate amount, Lao Gan Ma Chili sauce 1 tablespoon, 2 tablespoons of edible oil, 1 teaspoon of rice wine, 1 teaspoon of sugar, 1 teaspoon of cornstarch, a little salt. Steps

1, wash the chicken gizzard, slice it, put ginger slices, rice wine, dried cornstarch, and salt into the chicken gizzard and marinate for more than 10 minutes. Prepare the wood ear mushrooms, tear them into small pieces, and cut the chili peppers into circles.

2, before stir-frying, mix a bowl of sauce with rice wine, cornstarch, salt, and sugar, which can save cooking time and make the chicken gizzard more tender.

3, after the pot is hot, pour in edible oil, wait for the oil temperature to reach about 60 degrees, pour the marinated chicken gizzard into the pot and stir-fry, the chicken gizzard will be 6-7 mature, and then remove it.

4, again, heat up the pot, after the oil is hot, add chopped scallions, ginger, and garlic to fry fragrant, then pour in a spoonful of Lao Gan Ma chili sauce.

5, add the just-cooked chicken gizzard and wood ear mushrooms, stir-fry over high heat for about 1 minute.

6, add the fresh chili peppers and the prepared sauce, and then stir-fry over high heat until it thickens. This Lao Gan Ma spicy chicken gizzard is ready.

How to make chicken gizzard

Dish introduction

300g chicken gizzard, 1 scallion, 1 small piece of ginger

Cilantro 1, White Sesame seeds appropriate amount, 1 tablespoon of rice wine, 1 tablespoon of chili powder Soy sauce half a tablespoon White sugar 1 teaspoon, 1 piece of cinnamon, rice Vinegar 1 teaspoon,White pepper 1 teaspoon,Star anise 1, 1 tablespoon of chili powder.

Steps

1, wash the chicken gizzard repeatedly, chop the scallions, set aside one part of the scallions, and cut the other part of the scallions and garlic into minced, and add chili powder together.

2, put water in the pot, boil over high heat, put the washed chicken gizzard, scallion, ginger, and rice wine into it, cook for 10 minutes. 3, after the chicken gizzard is cooked, take it out and immediately put it in an ice bath to cool, until it is cool, then cut it into thin slices.

After cooking, remove the chicken gizzards and immediately immerse them in ice water until completely cooled, then remove and slice thinly.