Garlic stalk chrysanthemum gizzard

Garlic stalk chrysanthemum gizzard

Introduction:

"Xiaomi pepper and Zhitian pepper are intertwined, and the spicy taste will permeate any part of the mouth, absolutely jumping and" moving "tears. Not even gargling. "

Production steps:

Step 1: chicken gizzard cut chrysanthemum knife, blanch water out, put some ginger and pepper cooking wine in the water, you can go to chicken gizzard smell.

Step 2: cut garlic bolt into two parts.

Step 3: mashed garlic, minced ginger and pickled pepper are ready.

Step 4: put oil in the pot, stir fry garlic, minced ginger and pickled pepper over low heat.

Step 5: pour in chicken gizzards, stir fry evenly, put thirteen incense, sugar, steamed fish, soy sauce, stir well, stew for a while.

Step 6: pour in garlic bolt and Zhitian pepper, add salt and stir fry until garlic bolt is suitable for your taste. Put monosodium glutamate out of the pot.

Materials required:

Chicken gizzards: right amount

Garlic bolt: appropriate amount

Red pepper: right amount

Pickled pepper: right amount

Mashed garlic: right amount

Ginger powder: appropriate amount

Salt: right amount

Steamed fish soy sauce: right amount

Cooking wine: moderate

Thirteen spices: appropriate amount

MSG: right amount

Note: afterwords: 1, the number of pickled pepper and Zhitian pepper according to their ability to bear, don't be greedy, because it's really too spicy. 2. Some people like crispy garlic, others like soft garlic. My family likes soft ones, so I'll fry them for a while. 3. This dish is hotter and hotter as it goes back to the pot. It's better not to leave leftovers. It's better to stir fry enough for one meal at a time! 4. I put steamed fish and soy sauce because I can't get used to white meat. The sauce flavor of steamed fish and soy sauce and chicken gizzards are stuffy for a while, and the taste is really good. 6. If you can't cut chrysanthemum, slice it.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Super spicy