Stir-fried chicken gizzards with pickled mustard
| Chicken gizzards Potato pimples | Pixian Doubanjiang Zanthoxylum bungeanum |
| Love Sweet Zero Calories Light soy sauce | Cooking wine Chopped pepper |
| Old soy sauce Cumin powder | Pepper powder Cooked sesame seeds |
Step 1
Wash the chicken gizzards and cut them into thin slices. Add two spoons of light soy sauce, two spoons of cooking wine, and half a spoon of chopped pepper. Marinate it. I usually marinate it in the morning, refrigerate it, and stir-fry it at dinner. It is very delicious.
Step 2
Peel off the old skin from the mustard pimples and cut them into pieces similar to chicken gizzards. Don’t make them too thin. Thicker ones will give you a crunchier texture. My pickled mustard is relatively salty. It has been soaked in water for more than half a day. It has almost no salty taste anymore. Control the water and set aside.
Step 3
Heat the pan and add a spoon of oil
Step 4
A dozen peppercorns, stir-fry over medium-low heat until fragrant
Step 5
Next spoonful of Pixian bean paste
Step 6
Continue to stir-fry the sauce over medium-low heat until the red oil comes out
Step 7
Add marinated chicken gizzards
Step 8
Stir-fry until the sauce is evenly coated. Pour in a little light soy sauce for seasoning and dark soy sauce to add color.
Step 9
Cook the cooking wine along the edge of the pot and stir-fry over medium heat to remove the fishy smell until the chicken gizzards all change color and become rolled.
Step 10
Add a small packet of Love Sweet to moisten your mouth with a little sweetness
Step 11
Season well, add mustard slices and stir-fry
Step 12
Sprinkle cumin powder and pepper powder
Step 13
Turn up the heat and stir-fry until the soup is almost reduced, then you can take it out of the pot.
Step 14
Sprinkle some sesame seeds to garnish. I accidentally poured too much.
Step 15
Eat it crunchily
Step 16
Endless aftertaste Cooking tips for stir-fried chicken gizzards with pickled mustard
