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What is the common practice of fried gizzards and liver in oyster sauce?

Add cooking wine, salt, pepper and starch to the gizzard and liver bowl, stir well and marinate for 10-15 minutes. Cooking steps: cool the oil in a hot pot, when the oil temperature rises to 50%, add the pickled liver, quickly stir-fry until the color changes, stir-fry to the surface micro-coke, remove and set aside. Leave the bottom oil in the pan, add minced garlic, shredded ginger and chopped onions to stir-fry for fragrance. Pour in the green and red peppers and stir-fry quickly to make it uncooked.

James water: boil the pot with water, put in the pickled liver slices, quickly change color, remove and drain immediately. Fried seasoning: heat the oil in the pot, first stir-fry the minced garlic, ginger and scallion to release the fragrance. Stir-fry gizzards and liver: pour the blanched liver slices into the pan, stir-fry quickly, add red pepper or shredded yellow pepper to add color.

Add oyster sauce seasoning: pour the fried stewed liver back into the pan, add oyster sauce, light soy sauce, white sugar and the right amount of water, quickly stir-fry well, let the fried liver fully absorb the flavor of the seasoning. Juice out of the pot: the soup in the pot is slightly thickened, gizzards and liver are ripe, adjust the taste, you can add a little salt or pepper to season. When the soup is basically dried, it can be sprinkled with chopped onions to increase flavor before leaving the pot.

Stir-fry gizzard and liver: pour the pickled liver into the pot quickly and stir until it changes color. At this time, the liver will release some water. Add oyster sauce to seasoning sauce: after the basic discoloration of gizzards and liver, add oyster sauce and light soy sauce, quickly stir-fry well. Adjust the taste: add the right amount of sugar according to your taste and stir well again. Thicken: if you like the juice is thicker, you can thicken it with a small amount of water starch (starch and water).

Classic fried gizzards and liver materials in oyster sauce: chicken gizzards, chicken liver, oyster sauce, light soy sauce, soy sauce, sugar, salt, onions, ginger, garlic, cooking wine, pepper, starch. Practice: wash chicken gizzards and liver, slice or cut into pieces, marinate with cooking wine, salt and pepper for 10 minutes. Drain the pickled liver and wrap it with a thin layer of starch. Hot pot cold oil, into the gizzard and liver quickly stir-fry until discolored, remove and set aside.

How does fried gizzard and liver in oyster sauce serve a meal?

Add cooking wine, salt, pepper and starch to the gizzard and liver bowl, stir well and marinate for 10-15 minutes. Cooking steps: cool the oil in a hot pot, when the oil temperature rises to 50%, add the pickled liver, quickly stir-fry until the color changes, stir-fry to the surface micro-coke, remove and set aside. Leave the bottom oil in the pan, add minced garlic, shredded ginger and chopped onions to stir-fry for fragrance. Pour in the green and red peppers and stir-fry quickly to make it uncooked.

Fried seasoning: heat the oil in the pot, first stir-fry the minced garlic, ginger and scallion to release the fragrance. Stir-fry gizzards and liver: pour the blanched liver slices into the pan, stir-fry quickly, add red pepper or shredded yellow pepper to add color. Add the sauce: pour the previously mixed oyster sauce into the pan, quickly stir and stir well, so that the liver slices fully absorb the taste of the sauce.

Hot oil: pour the right amount of cooking oil into the pot and heat it to 50% heat. Fried seasoning: first stir-fry minced ginger and garlic to release flavor. Stir-fry gizzard and liver: pour the pickled liver into the pot quickly and stir until it changes color. At this time, the liver will release some water. Add oyster sauce to seasoning sauce: after the basic discoloration of gizzards and liver, add oyster sauce and light soy sauce, quickly stir-fry well. Adjust the taste: add the right amount of sugar according to your taste and stir well again.

Add oyster sauce seasoning: pour the fried stewed liver back into the pan, add oyster sauce, light soy sauce, white sugar and the right amount of water, quickly stir-fry well, let the fried liver fully absorb the flavor of the seasoning. Juice out of the pot: the soup in the pot is slightly thickened, gizzards and liver are ripe, adjust the taste, you can add a little salt or pepper to season. When the soup is basically dried, it can be sprinkled with chopped onions to increase flavor before leaving the pot.

Preparation method of fried gizzard and liver

1. To make fried gizzards and livers, we should first make careful preparations. Remove the muscles and skin of the chicken face, remove the gall bladder from the chicken liver, and then wash it thoroughly. Then, cut them into slices with a thickness of about 5 mm, put them into a bowl, add the right amount of refined salt and 15 grams of wet starch, and stir well for better taste.

2. Add cooking wine, salt, pepper and starch to the gizzard and liver bowl, stir well and marinate for 10-15 minutes. Cooking steps: cool the oil in a hot pot, when the oil temperature rises to 50%, add the pickled liver, quickly stir-fry until the color changes, stir-fry to the surface micro-coke, remove and set aside. Leave the bottom oil in the pan, add minced garlic, shredded ginger and chopped onions to stir-fry for fragrance. Pour in the green and red peppers and stir-fry quickly to make it uncooked.

3. Stir-fried chicken liver: pour the pickled liver into the pot and stir-fry quickly until it changes color. The chicken gizzard becomes a little transparent and the chicken liver becomes darker. Add green and red pepper: pour the chopped green and red pepper into the pan and continue to stir well to soften the green and red pepper slightly. Seasoning: add the right amount of oyster sauce and light soy sauce, adjust the saltiness according to your taste. Stir well and let the liver and green and red peppers fully absorb the flavor of the seasoning.

4. Stir-fry gizzards and liver: pour the scald liver slices into the pan, stir quickly, add red pepper or shredded yellow pepper to increase the color. Add the sauce: pour the previously mixed oyster sauce into the pan, quickly stir and stir well, so that the liver slices fully absorb the taste of the sauce. Thicken out of the pan: as needed, thicken thinly with a small amount of starch water to make the dishes look brighter and more attractive.

What are the guidelines for fried gizzards and livers in oyster sauce?

1. Prepare ingredients: first of all, you need to prepare fresh chicken gizzards and livers and wash them clean. Chicken gizzards remove excess fat and fascia and cut into thin slices or small pieces; chicken livers are also cut into thin or small pieces, but be careful not to cut into too small pieces. In addition, you need to prepare the right amount of oyster sauce, light soy sauce, soy sauce, cooking wine, sliced ginger, chopped garlic, chopped onions, salt, sugar, pepper, starch and edible oil.

2. Fried gizzards and livers with oyster sauce is a classic Chinese dish. The main ingredients include chicken gizzards and chicken livers, with oyster sauce as seasoning. This dish is attractive in color and rich in taste, but some skills need to be paid attention to when cooking to ensure the taste and flavor of the ingredients. Here are some cooking tips: prepare ingredients: fresh chicken gizzards and livers are the key to making this dish. Chicken gizzards and livers with bright red color and no peculiar smell should be selected when buying.

3. Cool the oil in a hot pot. When the oil temperature rises to 50%, add the pickled liver, stir-fry quickly until the color changes, stir-fry to the surface micro-coke, remove and set aside. Leave the bottom oil in the pan, add minced garlic, shredded ginger and chopped onions to stir-fry for fragrance. Pour in the green and red peppers and stir-fry quickly to make it uncooked. Pour the fried stewed liver back into the pan, add oyster sauce, light soy sauce and sugar, quickly stir and stir well, so that the braised liver can fully absorb the flavor of the seasoning.

4. Stir-fry gizzards and liver: pour the scald liver slices into the pan, stir quickly, add red pepper or shredded yellow pepper to increase the color. Add the sauce: pour the previously mixed oyster sauce into the pan, quickly stir and stir well, so that the liver slices fully absorb the taste of the sauce. Thicken out of the pan: as needed, thicken thinly with a small amount of starch water to make the dishes look brighter and more attractive.

5. When pickling gizzards and livers, adding starch can make gizzards and livers more tender and smooth, and at the same time help to lock up moisture in the process of frying. When stir-frying, the heat should be big, and the action should be fast, so as not to affect the taste of the gizzard and liver. Oyster sauce itself contains salt, so add an appropriate amount of salt when seasoning so as not to be too salty. Before thickening, make sure the seasoning is well stir-fried with gizzards and livers to avoid uneven sauce.

6. Fried gizzards and livers with oyster sauce is a delicious Chinese dish. The main ingredients include chicken gizzards and chicken livers, seasoned with oyster sauce. This dish has good color, smell and rich taste, and is a common delicacy on the family table.

What are the methods of fried gizzards and livers in oyster sauce?

Materials: chicken gizzard, chicken liver, oyster sauce, light soy sauce, soy sauce, sugar, salt, spring onions, ginger, garlic, cooking wine, pepper, starch. Practice: wash chicken gizzards and liver, slice or cut into pieces, marinate with cooking wine, salt and pepper for 10 minutes. Drain the pickled liver and wrap it with a thin layer of starch. Hot pot cold oil, into the gizzard and liver quickly stir-fry until discolored, remove and set aside.

Stir-fried gizzard and liver: pour the pickled liver into the pot and stir-fry quickly until the color changes. The chicken gizzard becomes a little transparent and the chicken liver becomes darker. Add green and red pepper: pour the chopped green and red pepper into the pan and continue to stir well to soften the green and red pepper slightly. Seasoning: add the right amount of oyster sauce and light soy sauce, adjust the saltiness according to your taste. Stir well and let the liver and green and red peppers fully absorb the flavor of the seasoning.

Add cooking wine, salt, pepper and starch to the gizzard and liver bowl, stir well and marinate for 10-15 minutes. Cooking steps: cool the oil in a hot pot, when the oil temperature rises to 50%, add the pickled liver, quickly stir-fry until the color changes, stir-fry to the surface micro-coke, remove and set aside. Leave the bottom oil in the pan, add minced garlic, shredded ginger and chopped onions to stir-fry for fragrance. Pour in the green and red peppers and stir-fry quickly to make it uncooked.