Hot chicken gizzards in cold sauce recipe-Chinese Food-best chinese food recipes-cooking food

Hot chicken gizzards in cold sauce

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A few years ago, chicken gizzards were a regular on my table. At that time, there was a Sichuan cuisine Deli downstairs. From chicken feet, chicken liver, pig's feet, marinated chicken, chicken wings and so on. As long as you can think of the cooked food related to chicken, it had a very good taste. Every night, he comes back from work. He's tired. He doesn't want to cook any more. Send Neal downstairs to purchase. He's very willing to do this job, because he can buy a bottle of beer. It's his running expense. A dinner was so gorgeous. The most unforgettable thing in my memory is the husband and wife's lung slices and chicken gizzards. The spicy degree is moderate. The mouth is chewy. At the end of the meal, the cilantro and peanuts in the bento box can also taste for half a day. It's a pity that the store moved away after more than a year's operation. It may be that the location is not good or the rent is too expensive. So today's dish is reminiscent of that shop.

Cooking ingredients

gizzard:400g

salt:2G

oyster sauce:1 / 2 spoon

Cooking Steps

Step1:Clean the chicken gizzards for the first tim

Step2:Clean the fascia on each on

Step3:Boil in water. Skim off the froth and wash agai

Step4:Put the dried chilli, ginger and marinade into a pressure cooker. Add some water to the cooker. Pour in the chicken gizzard. Cover and cook for 30 minutes