Sichuan Stir-fried Chicken Gizzards

Stir-fried chicken gizzards is a home-cooked dish, and Sichuan's stir-fried chicken gizzards have a unique spicy flavor. Be sure to wash the chicken gizzards thoroughly before frying them. It is best to add starch and cooking wine to remove the fishy smell. Sichuan's stir-fried chicken gizzards are made by adding more peppercorns and dried chilies when frying. The chicken gizzards made in this way taste spicy and are a very delicious dish that goes well with rice. The following are the steps to do it.

Stir-fried Sichuan cuisine has a unique aroma. The chicken gizzards must be rinsed repeatedly to remove the yellow impurities remaining on them. You can add some cooking wine when washing. This is the first step to ensure that there is no fishy smell.

Ingredients

Chicken gizzards, celery, ginger, onion, coriander and garlic

Soy sauce, sugar, pepper, salt, cooking wine, chicken stock, cooking wine, starch, pepper

Chopped pepper with oil

Detailed steps

1. Rinse the chicken gizzards, cut them into small pieces. Mix well with oyster sauce, cooking wine, salt, pepper and starch and let it sit for about 10 minutes.

2. (I skipped this step: blanch the chicken gizzards in boiling water, and remove them immediately after the water boils again. Blanching can also ensure that the fishy smell is removed. You can add a few drops of cooking wine at the same time. If you can ensure that the fishy smell is completely removed and stir-fry quickly over high heat, you can also skip this step)

3. Heat oil in a pan. When the oil is 40% to 50% hot (I will share with you how to judge it later. I am also thinking about whether there is an easy way to identify it), add peppercorns, onions, ginger and garlic and stir-fry until fragrant. Add chopped peppers and stir-fry until the oil turns red. Turn the heat to the highest setting. Add chicken gizzards and stir-fry quickly. When the color changes, add a few drops of cooking wine. Add celery, sugar, soy sauce, pepper, salt and chicken essence one by one. Remove from the pan and garnish with coriander. The whole process takes about 3 minutes.

Method 2: Ingredients preparation

300 grams of clean chicken gizzards. Ingredients: 35 grams of soaked black fungus.

25g magnolia slices, 5g green onions, 5g minced ginger, 15g coriander segments Seasoning: 9g salt, 3g MSG, 4g white vinegar, 5g cooking wine, 2g pepper, 10g water starch, 10g cooking oil.

Steps

Make cross-shaped cuts on the gizzards (chrysanthemum-shaped cuts), which should be 4/5 of the thickness of the gizzards.

Heat 500 grams of salad oil at about 170 degrees, add the chicken gizzards and quickly stir with a spoon and fry for about 8 seconds. Remove from the oil and set aside.

Leave 30g of oil in the pan, heat it up, add onion and ginger, add cooking wine and vinegar, stir-fry the ingredients, add 50g of fresh soup, and add water starch to thicken.

Stir-fry in hot oil, quickly pour the fried chicken gizzards into the pan, stir-fry until evenly coated with starch sauce, then drizzle with hot oil and serve.