How to make fried chicken gizzards with rum

Cooking is not only an essential skill in life, but also a joy to do. In fact, the benefits of cooking are far more than these. Below, the editor will introduce to you the method of stir-fried chicken gizzards with rum, so that you can also enjoy the fun of cooking.

1. Prepare the ingredients and seasonings: 2 stalks of water celery, 1 green pepper, half a head of garlic, 4-5 dried peppers, a small piece of ginger (I used pickled ginger), 5-6 pickled peppers, a small plate of chicken gizzards (remove the chicken gizzards and wash them), a small piece of pork belly

2. Marinate chicken gizzards. (This step is the key to ensure crispness) Slice the chicken gizzards horizontally, put them in a bowl, mix with rum, cooking wine, egg white, oyster sauce, and a little cornstarch, then massage for a few minutes, seal the mouth of the bowl with plastic wrap, and refrigerate for half an hour. Rum has a unique aroma. Fried chicken gizzards marinated in rum are so fragrant that you can't stop eating them. .

3. Marinate the pork belly. Cut the pork belly into thin slices, preferably about the same size as the chicken gizzard slices. Then put it in a bowl, mix with cooking wine, light soy sauce, a little raw starch and the remaining egg white liquid, seal the mouth of the bowl with plastic wrap, and put it in the refrigerator to marinate for a while.

4. Prepare auxiliary materials. Cut the green pepper into strips at an angle, remove the old leaves of water celery and cut into thin strips, slice the garlic, slice the pickled ginger, and cut the pickled pepper and dried chili into rings. Squeeze some lemon juice from the lemon and set aside.

5.Fry the celery and green pepper in oil. Put a little oil in the pot, add celery and stir-fry for a while, then add green pepper and stir-fry until 40% cooked. fish out.

6. Sauté the pan. Add a little more oil to the hot pan and sauté ginger and garlic.

7. Stir-fry the pork belly. When the garlic is fragrant (garlic slices turn yellow), add the pork belly and stir-fry quickly. (Because the pork belly is coated with a thin layer of cornstarch, it needs to be stir-fried constantly to prevent it from sticking to the pan or being overcooked.)

8. Fry the pork belly until it turns white. . .

9. Add chicken gizzards and stir-fry together. Keep cooking over high heat, stirring constantly.

10. Continue frying until the chicken gizzards gradually turn white. . .

11. Add seasoning. After the chicken gizzards are fried until white, add a little light soy sauce, sugar, lemon juice, pickled pepper rings, and dried chili rings. Students who like spicy food can add chili peppers when stir-frying the pan, which will make it more fragrant and spicier. Momosan and I also like spicy food, but my mom doesn’t like it, so I added some chili at the end, and it didn’t taste very spicy:)

12. Ending. When the soup has dried up, add the previously fried chili and celery shreds, stir-fry together, add a little salt, and turn off the heat! (You don’t need to add MSG or MSG to the chicken! It’s not healthy, but you don’t need it because it’s already super delicious!)

13. Serve.

14. Call your family, pick up your chopsticks and start eating! ! You can't stop eating it once you start~~ It's super crispy and tender! And it goes well with rice~~ Having no appetite in summer is nothing but nonsense~~! Don't think it's too little~~

15. A close-up~

The method of making crispy rum fried chicken gizzards has been introduced. You may not have mastered it yet, but you must practice more. You can take some time to go to the kitchen and make it.