The method of making pickled pepper chicken offal

Health benefits

Chicken gizzard: Nourish the stomach, digest food, astringent essence, and stop stagnation

Chicken heart: protecting eyes and improving vision, anti-cancer and cancer prevention

Chicken liver: protecting eyes and improving vision, anti-cancer and cancer prevention

Ingredients and materials

2 chicken feet

2 chicken hearts

2 chicken livers

2 chicken intestines

50g pickled pepper

Soak 20 grams of ginger

50g of foam

Onion Jiang Garlic in moderation

Celery in moderation

The method of making pickled pepper chicken offal

1. Wash the chicken gizzard, heart, and liver and cut them into thin slices about 0.2cm thick. Marinate the cut chicken gizzard, heart, and liver slices with cooking wine and salt for 2 minutes.

2. Cut the red pickled peppers diagonally and soak them in radish Cut ginger into shreds and garlic into shreds.

3. Heat up the oil in the wok over high heat until 70% hot. First, add chicken gizzard slices and chicken heart slices, stir fry for 2 minutes, then add chicken liver slices. Stir fry while adding cooking wine, add ginger shreds, and stir fry evenly.

4. Put the shredded pickled peppers and garlic into the pot and stir fry quickly a few times. Remove from the pot.

Tips

Chicken offal, which is not even on the table in some countries and regions, is rich in iron and is a natural ingredient for supplementing iron. Eating some chicken offal appropriately in spring has excellent effects on supplementing vitamin A and improving immunity during seasonal changes.

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