The spicy and sour stir-fried chicken gizzard with capers is super delicious, you must try it

 

 

  Stir-fried chicken gizzard with capers

Ingredients: 8~10 chicken gizzards, about 5 capers, 3 carrot pickles, 2 yellow radish, appropriate amount of pickled pepper, 3 spicy millet, half a green pepper, 1 piece of ginger, 3 cloves of garlic, 3 tablespoons of cooking wine, appropriate amount of salt, 2 tablespoons of fresh soy sauce, a few drops of dark soy sauce, half a tablespoon of oyster sauce, a little sugar, a little peppercorn

1. Prepare the ingredients you need. Chicken gizzards, capers, carrots, pickles, yellow radish, pickled peppers, millet spicy, ginger, garlic, and condiments in the list of ingredients

2. Then we will deal with the chicken gizzards, first cut off the fascia on the surface of the chicken gizzards, add an appropriate amount of cooking wine to grab and wash, then rinse with water, cut a chicken gizzard into two from the middle, and then cut the chicken gizzard vertically into knife flowers, cut as deep as possible, but do not cut off, you can also cut it directly into slices; Dice capers, carrots, pickles, yellow radish, millet spicy, pickled peppers, and green peppers, and mince garlic and ginger

3. Put the chicken gizzard in a pot of cold water, add a few slices of ginger, and cook on high heat until the chicken gizzard completely changes color 

4. Put the chicken gizzard into a large bowl, add an appropriate amount of cooking wine, mix evenly, and set aside for later use 

5. Heat the oil, add the peppercorns to stir the fragrance, then put in the chicken gizzards, turn to high heat and fragrant 

6. You can first put out the fragrant chicken gizzards, I'm lazy, so I put the chicken gizzards aside, and then put in minced garlic, minced ginger, diced capers, diced carrot pickles, diced yellow radish and stir-fried to make it fragrant 

7. Then add an appropriate amount of fresh soy sauce, oyster sauce, dark soy sauce, white pepper, a little sugar and pickled pepper, stir-fry briefly, then add a little capers, or add pickled pepper water, stir-fry until the ingredients are evenly mixed

8. Finally, add green pepper and millet spicy, you can turn off the heat directly, and then stir-fry evenly, use the residual temperature of the pot and the heat of the dish to cut off the green pepper and millet spicy, and also keep it crisp 

Tips:

1. The chicken gizzard should be disposed of first, and then washed with cooking wine and rinsed with water, so as to remove the fishy smell of the chicken gizzard to a greater extent.

2. Carrot kimchi is what I made when I was making capers, if you don't have it, you can ignore it, just use capers.

3. The stir-frying process should be as fast as possible, using high heat to stir-fry quickly.