How to make dry pot spicy chicken offal

When we were young, our mother was around and we thought cooking was easy. When we grew up and went out on our own, we found that cooking was really difficult. But eating out for a long time is really unhealthy. So, for yourself and your family, you should acquire cooking skills. Now let me teach you how to make dry pot spicy chicken offal.

1. Peel the lotus root and clean it.

2.12 Wash the lotus root and cut it into thin slices.

3.21 Soak the cut lotus root in clean water to prevent it from changing color and to wash away the starch on the surface of the lotus root.

4.1 Wash and cut into pieces, then marinate with appropriate amount of cooking wine to remove the fishy smell.

5.2 Wash the chicken gizzards and combs.

6. Prepare seasonings: dried chili peppers, green peppercorns, garlic, bean paste, pickled peppers, millet peppers

7. Put the wok on the fire, add 3 times the amount of salad oil used in Pinghusi cooking and heat it up

8. Add bean paste and pickled pepper and stir-fry until fragrant

9. Add the chicken offal and stir-fry briefly, then add cooking wine and stir-fry until fragrant.

10. Add refined salt, five-spice powder, sugar and soy sauce for seasoning

11. Add dried chili peppers and dried Sichuan peppercorns and stir-fry over low heat until they are well-flavored. Do not add water during the process. Cover and simmer for 10 minutes.

12. Then pour in lotus root slices, dried tofu and other vegetarian dishes you like, sprinkle with cumin powder and stir-fry until well-flavored, add chicken powder, remove from heat and place in a dry pot, then serve.

After carefully reading the editor’s detailed introduction to dry-pot spicy chicken offal, you will definitely want to try it. Maybe you have a high level of comprehension and strong hands-on ability, so you can make the most delicious one in a short while.