Hello everyone I am chef Wang Junjie, today to share with you a very delicious dry pot dish, spicy into the taste, unique taste, suitable for all year round on the table, dry pot chicken offal method, a lot of friends react at home every time to do chicken leftover chicken offal do not know how to make delicious, do not do well have a fishy taste, I recommend saving in a piece to make a hot dish, in the restaurant while making a dry pot chicken offal to dozens of dollars, the next to share with you a detailed method.
First of all, the chicken offal is cleaned, the chicken gizzard is cut with a flower knife, which is convenient for maturity and flavor, feel that the knife is not good, cut into slices, the chicken liver can be cut into thick slices, the chicken heart is cut in half, clean the blood clot inside, after all the cutting, wash it again with water to control the water reserve.
The ingredients are, garlic, line pepper segments, green and red pepper slices, love spicy can add a little millet spicy, and then cut some onion shreds for later.
Add water to the pot to boil, add a little cooking wine, pour in chicken offal to blanch water to remove blood foam, time is not too long, fish out the control water rinse clean, add oil to the pot, burn to 60% heat, pour the ingredients and chicken offal together into the oil pot to quickly pull the oil, the purpose is to remove the odor, to ensure that the chicken offal is crisp and tender, pour out the control oil, the pot left the bottom oil, put in the onion ginger garlic dried pepper, peppercorns, sautéed to make the aroma, put in a little homemade spicy sauce or bean paste, interested can go to see my universal spicy sauce video.
After frying out the aroma, pour in the chicken offal and stir-fry, cook into the cooking wine to remove the fishy, add salt, monosodium glutamate, chicken essence, pepper, sugar, soy sauce, oyster sauce, cook a little aged vinegar, but can not eat out the sour taste, its role is also to remove the fishy taste, and finally pour in the chives shallot oil, pepper oil, you can put it in a dry pot with onion shreds.
Onion shreds are best fried in advance, pad at the bottom of the dry pot, add a little oil, light the fire after the table, the whole house is fragrant, eat until the end is also hot, especially suitable for autumn and winter on the table, the guest response is not bad, the production is very simple, first of all to remove the fishy smell, and then it is much easier.