Fried chicken gizzards, someone blanching water, someone directly frying, teach you the correct way, sour, spicy and crisp, no fishy taste
If I had to choose the most appetizing meal, it would be the sour and spicy chicken gizzard, salty and fresh, sour and spicy crisp, under the wine and rice, very delicious. Chicken offal, I believe many friends are not strangers, it is a very blood-replenishing dish, but also to help digestion effect, so many people are more like to eat.
However, if the chicken gizzard stir-frying method is not right, the stir-fry will be woody, fishy, today I will share with you how to remove the fishy smell of chicken gizzard, as well as the correct sautéed chicken gizzard method, let's take a look at it~
【Tips for removing the fishy smell of chicken gizzards】
When cleaning the chicken gizzard, it is necessary to first peel off its outer membrane and impurities, put the chicken gizzard into the basin, add an appropriate amount of salt, corn starch and rub the chicken gizzard, and then rinse it with water, so that you can effectively remove the impurities and fishy smell on the chicken gizzard.
【Preparation steps】
1: First clean the chicken gizzard and change the knife to slice. Cut well and wash again and then pan in cold water.
2, add an appropriate amount of cooking wine to remove fishy, boil the water and then cook for another minute to fish out, rinse off the foam with water, and then squeeze the water on it by hand.
3: Then put the processed chicken gizzards into a bowl, add the appropriate amount of salt, pepper, soy sauce, a little soy sauce, stir well and set aside.
4: Prepare an appropriate amount of millet spicy cut into circles, prepare an appropriate amount of pickled pepper to chop, cut an appropriate amount of capers, prepare an appropriate amount of ginger and garlic, cut into small pieces, and chop a few green garlic seedlings.
5: Cut them all and put them on a plate for later. Stir-fried sour and spicy chicken gizzard must be put on the capers, with chicken offal stir-fried out of the special aroma.
6: Heat the pot with the right amount of rapeseed oil, pour in ginger garlic and chili peppers, and sauté them to bring out their aroma. Then pour in the chicken offal and stir-fry for two minutes.
7: Then pour in the capers and half of the garlic seedlings, add the appropriate amount of oyster sauce to freshen. Stir-fry over high heat to bring out the aroma of capers.
8: Finally, pour in the remaining garlic seedlings, stir-fry until they are broken, and then they can be put on the plate.
Use this method to fry the chicken offal, sour and spicy, under the wine and rice, look at it and drool, like friends may wish to collect it and try it.
I am a small snow food, if you think this article is helpful to you, welcome to like, collect, and pay attention to Oh ~ ~ ~ ~