In the busy city life, everyone needs a touch of flavor to bring a touch of freshness to life. And the pepper sesame chicken gizzard liver is the best seasoning agent for this dish. It skillfully brings together numb, spicy, fresh and fragrant, which not only brings a new experience to your taste buds, but also activates your hidden taste memory.
The finest chicken gizzards and livers are used, and each slice is carefully selected to ensure it is fresh and tender. It is quickly cooked in boiling water to maintain the tender taste of the ingredients. Paired with crisp and tender lettuce slices, the color and taste are perfectly enhanced.
Pepper and sesame chicken gizzard liver is a home-cooked dish with good color and flavor.
Ingredients: 300 grams of chicken gizzard, 120 grams of chicken liver, 80 grams of lettuce slices, 30 grams of wolfberry, 10 grams of green onion, 10 grams of ginger, 10 grams of aged vinegar, 15 grams of soy sauce, 5 grams of sugar, 15 grams of sesame oil, 3 grams of monosodium glutamate, 3 grams of refined salt, 15 grams of Sichuan pepper, 20 grams of sesame oil.
Steps:1Wash the chicken gizzard and liver with water, remove the old skin of the chicken gizzard, and then cut the chrysanthemum knife and cut the chicken liver into 02 cm thick sheets.
2.Put the processed chicken gizzard and liver into a pot of boiling water, cook and remove it, drain the water, and put it on the sliced lettuce.
3.Chop the processed peppercorns, green onions, and ginger together into fine mushrooms, and add refined salt, sugar, soy sauce, monosodium glutamate, vinegar, sesame oil, etc. to make a juice.
4.Put the goji berries in a pot, add an appropriate amount of water, fry over low heat for 20 minutes, remove the goji berries, concentrate the soup for another 10 minutes, and mix with the pepper and sesame juice.
5.When eating, pour the prepared juice evenly on the chicken gizzard and liver.
Features: This dish is light brown in color, its flavor is fragrant, numb, fresh, tender, the meat is fresh and tender, and the pepper and hemp flavor are strong, which is very suitable for eating with rice.
What really injects soul into this dish is the special pepper sauce. The perfect blend of Sichuan pepper, green onion and ginger brings you spicy stimulation without losing the mellow fragrance.
Finally, the heat is also the key point in making this dish. Both the gizzard and the liver need to be quickly cooked in boiling water to keep them tender. Cooking for too long can make the ingredients get older and affect the overall taste.
Happy cooking!