Cumin chicken gizzard

Cumin chicken gizzard

Introduction:

"Delicious cumin chicken gizzard ~"

Production steps:

Step 1: cut chicken gizzard into thin slices, blanch with boiling water, remove and drain. Cut green onion, ginger, garlic, coriander stem. Tear up the dried pepper, a little pepper.

Step 2: prepare seasonings: chicken essence, salt, soy sauce, cumin powder or cumin granules (recommended cumin granules), cooking wine, etc.

Step 3: heat peanut oil in the pot, add Chinese prickly ash, and stir fry onion, ginger, garlic and pepper.

Step 4: put in chicken gizzard, pour in proper amount of cooking wine, stir fry a few times, add a spoonful of salt, continue to stir fry, if the water comes out, pour it out, until the water can not come out, then add half a spoonful of salt, continue to stir fry until it is cooked.

Step 5: add a little soy sauce, add a large amount of cumin and coriander stem, stir fry a few times, out of the pot.

Materials required:

Chicken gizzard: 600g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Coriander stem: moderate

Peanut oil: right amount

Old style: moderate

Chicken essence: appropriate amount

Cooking wine: moderate

Salt: right amount

Cumin: appropriate amount (powder is OK, cumin granule is recommended)

Note: 1. I sell chicken gizzards and heart together, so every time I fry chicken gizzards, there will be some heart. To tell you the truth, this method is not delicious. 2. Be careful if you eat too much. 3. Blanching chicken gizzards with boiling water can effectively remove the fishy smell and reduce the amount of water released during cooking. 4. practice has proved that cumin granules are more awesome than cumin.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: cumin