Chicken Gizzard with mixed vegetables

Chicken Gizzard with mixed vegetables

Introduction:

Production steps:

Step 1: slice chicken gizzards and blanch. Put aside and drizzle.

Step 2: blanch the fungus, pea and lotus root slices. Don't blanch the bean sprouts, or they won't be crisp.

Step 3: add a little oil into the pot, add dried pepper and garlic, and saute until fragrant. Then add Korean chili sauce and stir fry sauce.

Step 4: stir fry the sauce and oil until they are combined, then add the chicken gizzards and stir fry.

Step 5: chicken gizzard in the pot micro add homemade chili oil (chili oil formula: pepper, chili powder, sesame, cumin.) Add a small amount of salt. It should be Korean chili sauce. If you have a weak mouth, you can not add salt.

Step 6: shengpan

Materials required:

Chicken gizzard: 500g

Crab mushroom: appropriate amount

Pleurotus eryngii: right amount

White jade mushroom: right amount

Bean sprouts: right amount

Lotus root: right amount

Peas: moderate

Chili oil: right amount

Korean chili sauce: right amount

Dry pepper: right amount

Scallion: right amount

Garlic: right amount

Salt: right amount

Note: don't blanch chicken gizzards for too long, just change color. After blanching, it will taste crisp when soaked in cold water.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy