The chicken gizzard is done at home, it is delicious, easy to cook, and has no fishy smell

Today I will share a home-cooked method of chicken gizzards, which are easy to cook and have no fishy smell when cooked at home.

Home-cooked recipe for chicken gizzards:

Main ingredients:

Chicken gizzards, chili peppers, coriander, green onions, ginger.

1. Soak the bought chicken gizzard in clean water for a while, wash the oil, mucus and residue on it, and wash it inside and out (tear off the fat and other sundries on it by hand, and then grab and wash it in clean water, and finally rinse it clean).

2. On the washed chicken gizzard, put a cross knife, and then cut it from the middle (because the chicken gizzard is thicker, it is convenient to add a cross knife to taste and mature).

3. Wash the chili peppers, remove the stems, remove the seeds and cut into pieces. Parsley cut into sections. Chop the green onion and ginger well.

4. Put water from the pot, put in the processed chicken gizzards, add a little salt and cooking wine to blanch, as the water temperature rises, skim off the foam, cook for another minute, remove it, rinse it with water, and control the moisture.

5. Put oil in another pot, add chopped green onion and ginger shreds and stir-fry until fragrant, add the cut chili peppers and fry until they are broken, add cooking wine and a little water and stir-fry evenly. Then add the blanched chicken gizzard and stir-fry.

6. Add a little chicken essence, sugar, oyster sauce, light soy sauce and dark soy sauce and stir-fry over high heat.

Add a little rice vinegar before removing from the pan and stir-fry evenly.

Finally, hook in the water starch, put in the chopped coriander segments, stir evenly, and remove from the pan.

Cooking Points:

The chicken gizzard must be marked with a cross knife, which is both delicious and easy to ripen.

Remember to pour a little rice vinegar before cooking, which can soften the meat of the chicken gizzard and make it more tender.