Stir-fried Chicken Gizzard with soaked lotus root

Published Jun 3, 2022 at 02:24am ET

This is a very distinctive Hubei stir-fried dish, this dish used a very local flavor of food - - soaked lotus root, lotus root ribbon, also known as chicken head tube, is the earliest growing edible part of lotus root, it is actually not yet formed lotus root, but also the tenderest lotus root. Fresh lotus root belts grow crisp, tender, white and fat, fragrant, crisp and teneless, tender, elegant, simple, fresh, fragrant, spicy, refreshing, how to describe it can not be excessive. But the season of lotus root is very short, the growth process is very fast, but more than ten days, so after a few days, we can not eat so delicate and crisp lotus root, so in order to retain its delicacy for a longer time, people made it into "pickled pepper lotus root" retained, although not as sweet as fresh lotus root, but sour. Medium sweet, crisp and delicious food can be regarded as a rare food. Today, we use the sour, sweet and slightly spicy lotus root to stir-fry with the chicken gizzard. The chicken gizzard is brewed in beer in advance for a while, which can remove its odor and add the sour, sweet and slightly spicy pickled pepper lotus root. The combination of the two is very crisp and tastes very good, that is, to eat, but also to accompany wine, which is very appetizing and refreshing. Lets not talk about it. Lets eat it together.

Food Material List

1 Chicken gizzard 10
2 Soaking lotus root band 1 packs
3 Garden radish Half root
4 green pepper 1

Operational steps

1 Prepare raw materials;
2 Cut chicken gills and soak them in beer for ten minutes.
3 Pour out the beer, squeeze out the water, add salt, cooking wine, ginger slices and proper starch, and then marinate for five minutes.
4 In a hot pot, add some oil and stir-fry the pickled chicken sauce.
5 Stir-fry until the chicken gills change color, then add the soaked lotus root ribbon to continue stir-frying.
6 Add proper amount of salt and other seasonings.
7 Finally, add green pepper and carrot slices to stir-fry before boiling.
8 Only after discoloration.
9 Start the pot and load the dish.

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