This dish of sour and spicy chicken offal, before Xiaobian went to college, was something that would not be touched at all. Because in their own cognition, chicken offal is very dirty, even if it is washed, the back end of the dish is still looking at the diaphragm. But then it was "really fragrant", and I regretted that I had missed such a delicious dish in the previous ten years.
The two characteristics of sour and spicy chicken offal, one is that it is spicy and full of strength, and it also carries back power. One is slightly sour, just paired with the spicy taste, super appetizing. Now every time you order takeout or go to the store to eat, sour and spicy chicken offal is a must-order item.
So, is it not difficult to do sour and spicy chicken offal? If you make it at home, can you make the taste of a restaurant? On this issue, Xiaobian has personally practiced it. As a person whose cooking skills are not too superb, I have surprised my friends in the operation of the handling of sour and spicy chicken offal!
In fact, if you want chicken to be mixed, two factors are indispensable, one is that capers cannot be lacking, and the other is not to put water after the whole pot! How does it work? And follow in the footsteps of the editor to see it.
First of all, take out the chicken offal, if frozen, first thaw, and then take out a small catch. Because the chicken offal should be cut into small strips behind it, don't take too much. After thawing, please wash it with hot water, remove the yellow-green dirt in the corner Gada, and be sure to clean it, otherwise it will affect the taste. It is recommended to wash it three times and put some cooking wine into it to remove the smell.
The second step is to cut into small strips (small pieces). Anyway, what you eat in the restaurant, you cut the dishes according to your own understanding. Cut into small bowls and then cut everything with the millet spicy. Of course, if you have pickled peppers at home, it is best to use pickled peppers, which will be more flavorful and more flavorful to eat. Cut the capers into cubes and try to keep them as small as possible. The rest is minced garlic, (if you like celery, you can also add some celery stalks).
In the third step, the pot is boiled red, and when there is not a drop of water at the bottom of the pot, put cold oil into it. Hot pan with cold oil so that it doesn't smoke and grease! First, add the minced garlic and watercress sauce to the stir-fry, then pour in the chicken offal and stir-fry. Remember, don't fry chicken offal for too long, otherwise it will be fried old and affect the texture. Stir-fry for a minute, then add millet spicy or pickled pepper and stir-fry.
At this time, you will definitely feel that the pot is very dry, because there is no water. But don't worry, and don't be afraid of it. Pour in an appropriate amount of raw soy sauce, and then pour an appropriate amount of oyster sauce to increase the aroma. If you are more able to eat acid, it is recommended to pour some white vinegar or aged vinegar into it.
In fact, in addition, when Xiaobian makes sour and spicy chicken offal, he will also pour in one thing, that is, the tail of the wine that our family often prepares, that is, the distilled water that comes out when brewing. This thing is simply an artifact, and it must be put when stir-frying. Sprinkle some wine tail into the stir-fry, and then add capers to stir-fry, basically thirty seconds can be out of the pot.
A sour and spicy piece of chicken offal is served, and the aroma can be hooked to the stomach of everyone here. Even children who don't like to eat can eat an extra bowl of rice on the sour and spicy chicken offal! Well, the above is the whole content of "a bowl of delicious sour and spicy chicken offal, in addition to the beans is indispensable, don't put water on this step". If you also have a good home cooking, you may wish to comment in the message area, we can share and discuss together.