In an instant, the sky changed, although very attentive, but still a little cold,
Especially "matching", kicking sleeping bags at night,
Looking at the runny nose is really anxious, hurriedly boiling water for him with wormwood perilla,
After taking a medicinal bath and then wrapping it tightly, it improved.
Therefore, we must pay attention to keep warm,
The intrusion of cold air, the air quality becomes worse,
Influenza has a high chance of infection,
Coupled with not adding clothes in time, it is really easy to get shot.
So I want to come hot in the cool weather,
Last time after frying the soaked peppers, there was still a bit of chicken gizzard,
It is better to arrange it according to the barbecue or teppanyaki practice.
<h1>Iron plate chicken gizzard</h1>
Chef: Potatoes
Main ingredient: chicken gizzard
Accessories: shallots, ginger, garlic, paprika, barbecue powder, salt, sugar, sesame seeds,
Cooking wine, oil
Cooking time: 25 minutes
Step1
Change the chicken gizzard to a knife, wash and drain the water
Heat the pan with hot oil
Step2
Fry until golden brown
Step3
Simmer the onion, ginger and garlic until fragrant
Step4
Chicken gizzards under the pan
Step5
A spoonful of cooking wine
Step6
Paprika, grill powder, sugar, salt
Step7
Stir-fry evenly and add to taste
Step8
Sprinkle sesame onions and raise the pan
Every time it's the same sour and spicy chicken gizzard,
Finally, it's time to change your taste.
The biggest feeling is that the seasoning can be a little heavier and eaten while it is hot.
When changing the knife, cut the thick part thinly,
But still to ensure the thickness of the chicken gizzard,
In the process of frying, it can be done on the outside and tender on the inside.
Coupled with the blessing of spices, the iron plate chicken gizzard of the supper food stall is done.
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Copywriter: Potato Photo: Potato