Squeeze the salt out of the chicken intestines and wash them more. Bring the blood to a boil over medium heat to make the blood smooth and pitless, remove it after cooking, and cut into pieces. Blanch the chicken intestines, then remove, wash and cut into bite-sized pieces. The chicken gizzard is shaped like star fruit and is sautéed very fragrantly. Marinate all chicken gizzards with 1 tablespoon fish sauce, 1/2 teaspoon salt, 1/2 teaspoon seasoning, 1/2 teaspoon pepper and 1/2 amount of chopped onion for 10-15 minutes. Minutes to absorb.
Peel, wash and cut a little thicker as the loofah shrinks when stir-fried. Wash the bean sprouts and drain. Wash the green onion and cut into 3-4 cm pieces.
Stir-fry 1/2 of the chopped onion, add chicken intestines and stir-fry. At this time, the gizzard will pop out a beautiful carambola shape. Fish out separately.
Sauté the remaining onions until fragrant, add the winter melon and stir-fry quickly over high heat to keep the green and sweet taste.
Pour in the chicken intestines and bean sprouts and stir-fry quickly over high heat. Season with fish sauce, salt, seasonings and pepper. Add the shallots, sprinkle with a little pepper, turn off the heat, scoop out and enjoy hot.
Finished product requirements: bean sprouts fried melon plate, dried chicken intestines, crisp cucumber, sweet and delicious; Cooked bean sprouts have just arrived; The taste of chicken is harmonious. This dish is suitable for the hot summer weather, because loofah has a cool and hot nature.
Note:
In addition to stir-frying chicken hearts, melon seeds can also process a lot of delicious stir-fry dishes, such as: egg fried melon, shrimp fried melon, shiitake mushroom stir-fried melon, squid fried melon...
When frying melons, stir-fry them on high heat to keep the melon crisp and turquoise, and the melons do not put water, sweet and delicious.