How to stir-fry chicken gizzards

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  1.Change the knife and soak it.Buy chicken gizzards, cut them horizontally and vertically, don't cut them off, cut them into chrysanthemum shapes, then soak them in water for a few minutes to remove the blood.

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  2. Pickle and remove fishy smell.Control the water in the chicken gizzards, add a little salt, soy sauce, shredded ginger and cooking wine, and it will take about ten minutes.

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  3.Fry.Add the starch to the chicken gizzards and stir evenly.Put oil in the pot, bring to a boil over high heat and add the chicken gizzards (please keep children away from the stove to avoid burns).If the oil boils, fry it for about 1 minute.I put it in when it doesn't boil much.Yes, it took about 3 minutes to explode.PS: Finally, use a non-stick pan, so there won’t be too much on the bottom of the pan.

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  4. Prepare ingredients.Cut some ginger, pepper and green onion into sections and set aside.Put the peppercorns separately.

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  5. Stir fry.Heat another pan, add oil, heat 70%, add shredded green onion and ginger, stir-fry until fragrant, add a spoonful of bean paste, stir-fry until red oil comes out, then add chicken gizzards, stir-fry, add soy sauce, salt and sugar, and finally pour After adding some water starch, add the Hangzhou pepper and take it out of the pot.