Chicken with pickled pepper

Chicken with pickled pepper

Introduction:

"Pickled pepper and chicken offal is a famous Sichuan dish; chicken offal is not on the table at all in some countries and regions. Chicken offal is rich in iron, which is a natural ingredient for iron supplement. Appropriate consumption of chicken offal in spring can supplement vitamin A (due to the effect of chicken liver and eyesight) and pepper, and has the functions of dredging meridians and activating collaterals, activating blood circulation and removing blood stasis, dispelling wind and dispersing cold, appetizing and invigorating the stomach, warming the middle and lower Qi, inhibiting bacteria and relieving itching, antiseptic and insect repellent. Capsicum contains a variety of vitamins, mineral elements, cellulose, carbohydrates, protein, carotene and other nutrients necessary for human body. Eating capsicum often can dispel cold and warm stomach, reduce weight and improve immunity during the season. It has excellent effect and special appetizer. So I suggest you eat more... A pickled pepper chicken miscellaneous to make our meal hot, sweaty and delicious

Production steps:

Step 1: soak dry Auricularia auricula in warm water

Step 2: tear the chicken offal, oil and sundries, and knead with flour and salt

Step 3: This is the chicken offal after kneading, which can remove the fishy smell and miscellaneous flavor

Step 4: pick out the chicken kidney and change the knife separately

Step 5: change it to a scalpel, just like a squid scalpel

Step 6: tear the pickled Auricularia auricula into small pieces and clean it; boil the Auricularia auricula in boiling water, soak it in cold water and put it in the basket to dry

The seventh step: chicken kidney, water, fire, pour some water into white vinegar or Baijiu, put chicken in the kidney and turn it into a cool water. Put it in another container and control it.

Step 8: the rest of the heart, liver, intestines and then put into the pot boiling water, rinse with cold water, control dry standby

Step 9: peel three or four cloves of garlic, cut them into pieces and set aside

Step 10: Chop green onion, pickled pepper, pickled ginger and Chaotian pepper

Step 11: cool the oil in a hot pot, add green onion, pickled pepper and pickled ginger, and stir fry until fragrant

Step 12: stir fry until fragrant and flavored, add in all chicken offal and stir fry in a pan

Step 13: stir fry evenly, then add Auricularia auricula and Chaotian pepper to stir fry

Step 14: add pepper powder, a little salt, chicken essence (if you feel that the pickled pepper is not enough, you can drop some pickled pepper water) to the plate

Materials required:

Chicken kidney: 150g

Chicken sausage: 150g

Chicken liver: 150g

Chicken heart: 150g

Auricularia auricula: 150g

Pickled pepper: 200g

Red rice pepper: 150g (or Chaotian pepper)

Pickled ginger: 50g

Scallion: right amount

Garlic: right amount

Salad oil: 50g

Salt: right amount

Chicken essence: appropriate amount

Flour: right amount

White pepper: right amount

Note: because pickled peppers are salty, add less salt

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: Super spicy