Fried assorted vegetables

How to stir fry

Raw materials for stir fry:

Chicken liver, chicken heart, chicken gizzard a total of 350 grams, 200 grams of green onions.

Seasoning for stir fry:

Peanut oil, soy sauce, monosodium glutamate, cooking wine, starch, ginger, garlic

Steps for making stir fried pieces:

(1) Wash the chicken liver, heart and gizzard, cut them into small pieces, put them into the basin, and paste them with starch and refined salt.

(2) Heat up the oil in the frying pan, put in the battered chicken pieces, take them out and drain the oil; leave a proper amount of oil in the original pan, stir fry the red onion, minced ginger and garlic slices to get the flavor, then put in chicken gizzard, chicken liver, chicken heart, cooking wine, soy sauce, proper amount of fresh soup and monosodium glutamate, stir fry until cooked, thicken the pan, drizzle with bright oil and leave the pan.

Characteristics of stir fried pieces:

The dishes are deep red in color, crisp and tender in texture, and salty and fragrant in taste.

Fried assorted vegetables

Fried shipian is a delicious food made of chicken gizzard and liver.

raw material

Chicken gizzard, liver, heart and intestine, 100g green shoots, 25g water hair fungus, 5g pickled pepper, 2.5G ginger, 2.5G garlic, 10g green onion, 2.5G refined salt, 1g pepper, 1g cooking wine, 10g soy sauce, 1g vinegar, 25g Lake powder, 25g fresh soup and 100g edible oil.

Making method

1. Wash the gizzard, liver, heart and intestines thoroughly, cut the chicken lung into 0.2 cm thick slices, cut the liver and heart into the same slices, scald the intestines with boiling water and cut them into 3 cm long segments, cut the green shoots into 5 cm long, 2.5 cm wide and 0.2 cm thick diamond slices, cut the agaric into small slices, soak the hot pepper and green onion into horse ears, and cut the ginger and garlic into nail slices.

2. Add refined salt and cooking wine to the visceral raw materials after knife work, and mix them with starch.

3. Add refined salt, soy sauce, vinegar, pepper, monosodium glutamate, starch and soup to make sauce.

4. Set the frying pan on a high heat, heat the cooking oil to 50% heat, stir fry the raw materials of sizing quickly, add the green shoots, fungus, ginger, green onion, garlic and pickled pepper, stir fry the flavor, cook the sauce, and then put it on the pan.

characteristic

Salty, fresh, mellow, tender, crisp and refreshing.

Tips for Sichuan cuisine

The dishes are rich in raw materials and different in texture (crisp and tender). When they are fried, they should pay attention to the heat. Master the amount of sizing and dry thinness. Vinegar should not be added too much in the sauce, so as not to taste sour.

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