Chinese Food
Tricolor chicken
(726304 views)
No.47 restaurant of Sichuan cuisine of beast pie The reason why Ms. Huang protested is that last week, she had to eat either boxed rice or oven food with a little pot gas to stop cooking. In fact, it's because my fingers were scalded by the grill and I've been injured by water all the time. It's a work-related injury, OK Chicken gizzards, duck gizzards, Sichuan is generally called Jungan not kidney. It's the chicken duck's stomach with green peppers and ginger and a little sweet taste. Maybe that's how Jungan started. I was very patient with a flower cutting knife. Once fried, it would spread out and look good. Miss Huang accompanied me for a third. He said it's mainly him - hungry - that's Miss Huang's Pursuit and realm And I took his advice -- No.2 canteen
Cooking ingredients
Cooking Steps
Step1:Slice chicken gizzards or cut flowers. Marinate with wine for 10 minutes. Cut tofu into small cubes. Cut green peppers into circles. Prepare garlic and ginge
Step2:Oil is hot. Stir fry pepper, ginger and garlic. Stir fry chicken gizzard. Stir fry until it is broken. Add dried pepper, green pepper and dried tofu
Step3:Seasoning - sugar, raw, old, chicken, peppe
Step4:Stir well. Continue to stir fry for about 5 minutes. Start cookin
Cooking tips:1. The chicken gizzards may come out of the water. The water in the pot is almost dry. The dishes are well cooked. 2. Miss Huang doesn't think the spicy taste has penetrated into the chicken gizzards. So she can think of the skills to marinate the dried chili and the chicken gizzards together to make dishes delicious.
