Chinese Food
Hot and sour chicken gizzards
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Hunan cuisine has always been a rice killer. If Douban sauce is the soul of Sichuan cuisine, then millet and pickled peppers are the roots of Hunan cuisine. This hot and sour chicken gizzard makes me dislike rice. Next dinner. Chicken gizzards are crispy without any peculiar smell. They are mixed with pickled peppers and spicy millet. No more writing. I went to eat...
Cooking ingredients
Cooking Steps
Step1:Wash and slice chicken gizzard
Step2:Dice peppers and peppers.
Step3:Heat the oil in the pot. Stir fry the ginger and garlic in a small heat.
Step4:Stir fry pepper.
Step5:Put in the cut chicken gizzards. Stir fry until discolored.
Step6:Put in the hot millet, pickled peppers and their soup. Add a spoonful of soy sauce and stir fry.
Step7:Add a spoonful of old soy sauce. Collect the juice on the high fire.
Step8:Put it away and add a little salt to make it out of the pot.
Cooking tips:1. Cut chicken gizzards as thin as possible. Stir fry them in high heat. They will have a crisp taste. 2. The soup of pickled peppers must be added. It tastes more sour and delicious. There are skills in making delicious dishes.
