Spicy crispy salted chicken gizzard

Spicy crispy salted chicken gizzard

Introduction:

"Chicken gizzard is also one of the chicken offal. It is oblate in shape, with fascia outside, skin inside and gizzard meat on both sides. Its meat is purplish red, tough, crisp and tender after ripening. From the perspective of dietotherapy, chicken gizzard has the function of digestion. It also has the effects of treating food fullness, vomiting, nausea, diarrhea, malnutrition, thirst, drowning, chancre, mouth sore, defecation, antipyretic, etc. There are many ways to cook chicken gizzards, including cold and hot dishes. The finished dish is crisp and smooth. The commonly used cooking methods are frying, stir frying, bittern and so on. When stewing, you usually choose the whole one to cook; when frying, you will put a knife on the chicken gizzard; when frying or ordinary frying, you need to slice the chicken gizzard. Salted chicken gizzard not only has the special aroma of salted meat, but also tastes soft and crisp, crisp and tough. It's really good as a snack or a side dish with wine! "

Production steps:

Step 1: wash the chicken gizzard, remove the white fascia on the skin, and cut it into 2 pieces with a knife.

Step 2: chop the onion, ginger and garlic, and cut the millet and pepper into small circles.

Step 3: take a large bowl of chicken gizzard, add salt, millet pepper, onion, ginger, garlic, cooking wine, soup, pepper.

Step 4: grab well, seal and refrigerate for 1 hour.

Step 5: steam for 25 minutes.

Step 6: take it out to cool, put it on a plate, sprinkle with sesame oil and mix well.

Materials required:

Chicken gizzard: 400g

Millet pepper: right amount

Ginger: right amount

Garlic: right amount

Chives: right amount

Green pepper: moderate amount

Cooking wine: moderate

Soup: right amount

Salt: right amount

Sesame oil: appropriate amount

Note: 1, chicken gizzard code flavor in advance can make chicken gizzard tender and deodorize, but also help to enter the bottom taste effect, and flavored wine can also deodorize. 2. If you need to keep chicken gizzards for a long time, you need to scrape and clean them, put them into a water pot and cook them until they are nearly cooked, take them out, cool them with cold water, control the moisture, wrap them in a small package with a fresh-keeping bag, put them in the refrigerator and freezer, and take them out for natural thawing when eating.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: spicy