Spicy and delicious, everyone loves it--Three pepper fried chicken gizzards
Overview
Chicken gizzards are a very favorite ingredient in my family. I like to fry them with homemade pickled peppers every time. The unique flavor is not only very delicious but also effective in removing the fishy smell. Today I also used homemade rice wine to marinate for a while. In fact, this is very different from other wines. Today's three-pepper fried chicken gizzards is really delicious. It's a pity that the photo was taken at night. The photo is not satisfactory. My daughter is usually afraid of spicy food, but today she praised the deliciousness of this dish many times while eating it. When the rice was gone, she was still mumbling, saying that it was a pity that there was no rice...
Tags
Ingredients
Steps
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Prepare raw materials.
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Cut the chicken gizzards into thin slices, add rice wine to marinate for a while, add a little starch and mix well, a little starch is enough to lock in the moisture, and the fried chicken gizzards will be crispier.
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Cut pickled peppers and hanging peppers into rings.
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Slice ginger and garlic, mince bean paste and black bean paste.
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Heat the oil in a pan until it is 80% hot, add the chicken gizzards and stir-fry until they change color, remove from the pan and set aside. (Before frying the chicken gizzards, the remaining marinated water should be poured off, so that it can be taken out of the pan quickly and the fried chicken gizzards will be crispy and tender)
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Add an appropriate amount of oil to the pot again and heat it to 50% heat. Add bean paste and black bean paste and stir-fry until red oil comes out. Add fresh pepper, ginger and garlic slices and stir-fry until fragrant.
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Add pickled pepper and stir-fry.
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Add the fried chicken gizzards and stir-fry thoroughly to fully combine the flavors with the pickled peppers.
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Add the chili pepper and stir-fry briefly before removing from the pan.
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Finished product picture.
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Finished product picture.
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Finished product picture.
