The ingredients for marinating the chicken are very simple. Xie Baomin took a small basin and began to use a spoon to fill it with the marinade.

Take one tablespoon of five-spice powder, one tablespoon of dried ginger powder, half a tablespoon of pepper, two tablespoons of salt, half a tablespoon of sugar, and half a tablespoon of peppercorns. Stir evenly and apply it to the chicken, both inside and outside.

After smearing, find a deeper basin, put the marinated chicken into it, and separate it with sliced ​​ginger and green onion leaves to allow the aroma of green onion and ginger to penetrate into the chicken.

Put it all in, cover it with plastic wrap, and put it in the cold storage for marinating.

"If you want to eat this kind of chicken, you need to marinate it for three hours to pass the test. Five hours is considered good. Only if it is marinated for more than six hours, the fried chicken will be delicious."

Xie Baomin wiped his hands, looked at the chicken livers in a basin and asked:

"Are you ready to show off today?"

"I plan to use the method of boiling fish to make some boiled chicken liver. I will stir-fry the chicken gizzards and intestines with pickled beans and pickled peppers later to make a stir-fried chicken offal."

"Okay, put more chili pepper, try to make it as spicy as possible."

Put more chili?

"Is Chef Dai coming?"

"No, it's Guo Weidong who is coming. He can't eat spicy food very well."

Lin Xu:??????

Senior brother, why are you so bad?

You should really thank the law and society for not being beaten to death.

Before the founding of the People's Republic of China, I don't know how many rounds I will be beaten to death.

However, Chef Guo is really good at choosing the right time. He is going to make two spicy dishes today, and on such an occasion, it’s no wonder that the senior brother is causing trouble.

At this moment, the driver was still cleaning the chicken offal, and Lin Xu took the chicken liver and started to change the knife.

Logically speaking, when making ingredients like chicken liver, it is best to soak it in water for a few hours to completely soak out the blood in it, so that the chicken liver will be more delicious.

But it was almost ten o'clock now, and he had to prepare lunch quickly, so Lin Xu planned to change the knife first and wash the chicken liver later.

Place the chicken liver on the eucalyptus board, first remove the fascia, and then press the flat piece with your hands to slice the chicken liver into as large a piece as possible.

Twenty chicken livers actually made up a small pot of liver slices. I have to say that this method is really good.

Add water to the chicken liver, and the water in the basin suddenly turns into blood.

Pour it out, wash it twice first, and then wash it once with flour. Then put kitchen paper on the tray, cover it with a few pieces of kitchen paper, and absorb as much moisture as possible from the surface of the liver slices.

Start marinating.

Put the onion and ginger water, light soy sauce, pepper, and dried ginger powder into the basin in sequence, stir well, and set aside to start marinating.

"Boss, I've washed all the chicken offal. I washed it once with salt and twice with flour."

Lin Xu took it and cut the chicken intestines into five or six centimeter long sections, then cut the chicken gizzards into thin slices that were easy to cook, then added a few spoonfuls of chili pepper sauce to the two ingredients and marinated them.

Both chicken intestines and chicken gizzards are ingredients with a strong odor, so marinating them directly with chopped pepper sauce can effectively remove the odor and allow the aroma of chopped pepper to penetrate.

Then add salt, sugar, light soy sauce, and add the condiments in advance so you don’t have to add them again.

Stir-fried dishes are made in a race against time. Condiments cannot be added to these dishes in the same way. You must either mix the condiments into a bowl of juice or put them directly with the ingredients.

After placing it, stir the seasoning.

Then Lin Xu cut some red pickled peppers, young ginger, spicy millet, and pickled beans.

In this way, the ingredients for stir-fried chicken offal are ready.

Taking advantage of the break of marinating ingredients, Lin Xu blanched some fungus, yuba, tofu skin and blood clots and placed them on the bottom of three small basins, and then placed the marinated chicken livers piece by piece on top.

Set up the oil pan and put a large bowl of rapeseed oil, a large bowl of cooking oil and a large bowl of lard into it.

Mix the three types of fats and heat them up, add Sichuan peppercorns and dried chili peppers and fry them until fragrant, then pour them into a small basin containing chicken livers while they are still hot.

As soon as I poured it in, the spicy flavor started to spread around.

"Oh, what's so delicious about this?"

Guo Weidong was holding an Audi car key and was about to enter the kitchen. He smelled the spicy smell wafting from inside and wisely did not move forward.

"Welcome to Chef Guo. I made boiled chicken livers in the same way as boiled fish. I'll ask Chef Guo to check it later."

"This tastes so strong. Did Lao Xie ask you to put so much chili pepper in it?"

Guo Weidong glanced at Xie Baomin. Although the two brothers didn't speak, only an idiot like Xie could think of such a harmful move.

After the boiled chicken liver was ready, Lin Xu put the oil pan back on and started making stir-fried chicken offal.

Compared with boiling chicken livers, this dish is not as difficult as usual. To make this dish, not only does it need to be heated throughout the whole process, but also the maturity of the ingredients must be well controlled when changing the knife.

For example, cut chicken intestines into segments and cut chicken gizzards into slices. This is all to allow the ingredients to cook in the pot at the same time.

If the chicken gizzards are cut into strips or pieces and the ingredients are not matured at the same time, then the dish will fail.

Pour half of the rapeseed oil and lard into the pot, heat it to 80% heat, pour the chicken gizzards and intestines into it, and stir-fry quickly so that the chicken gizzards and intestines are cooked quickly in the hot oil.

Stir-fry until the chicken intestines curl up, and the aroma and spiciness of the chopped pepper are brought out. Add the pickled beans, spicy millet, ginger, and red pickled peppers, and continue to stir-fry over high heat.

This step is to allow the flavors of the various ingredients to blend together.

At the same time, it also allows the sourness in the three ingredients of pickled beans, red pickled peppers, and chopped chili sauce to evaporate.

When the sourness evaporates, it will also take away the peculiar smell in the chicken offal, making the ingredients more delicious.

When the water vapor in the pot becomes smaller and the sour smell evaporates becomes bland, it means that the vegetables are ready to be taken out of the pot.

When the food is cooked at this time, all the ingredients will have a crispy texture, a rich sour flavor, and just the right amount of spiciness.

If you stir-fry for a few more seconds, the texture and flavor of the ingredients will be compromised.

Putting out the dishes, Lin Xuchong ordered everyone:

"Let's start eating."

After saying that, he was just about to say hello to Guo Weidong when he realized that the head chef had left the kitchen door and was sitting outside.

Apparently, the smell of fried chicken offal made the head chef very hurt.

Xie Baomin smiled happily.

He came outside with a portion of boiled chicken liver and said to Guo Weidong:

"Dongdong, come and try this dish. It's very spicy, and the base dish inside is also very delicious. This should be the dish you want to eat."

Guo Weidong glanced at him and ignored him.

At this moment, Shen Baobao came back from the audit office. When he saw the dish full of red oil on the table, he was immediately greedy:

"Brother, what kind of dish is this?"

"Junior brother made boiled chicken liver, try it later and see if it surprises you."

"Since it's made by Xubao, there's no need to taste it at all!"

This girl picked up her phone, took a photo of the dishes on the table, and then sent it to the small group.

Since the last time Dou Wenjing used astragalus soy milk to poison people, everyone has developed the habit of poisoning the group when they eat something good.

As soon as it was posted, Chen Yan, who was sitting in the office looking at Ren Jie's photo, burst into tears:

"Has lunch started? Xiaodoudou and I will be there soon, wait for me."

After saying that, she was just about to put away her phone when she saw movement in the group. Brother Qiang, who had been silent since joining the new company, suddenly sent a message:

"Brothers, let me ask you a question. Manager Qi said that the computer is broken and asked me to go to her place to repair the computer. Should I bring a graphics card or a CPU? What do girls usually play on computers?"

As soon as Chen Yan saw this question, the counselor gene in her bones was ready to activate.

It seems that it’s time for me, Zhuge Yan, to make some plans again!

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This chapter says that I can’t reply, so I’ll reply to everyone’s message. The reader who makes astragalus health soy milk needs to soak the ingredients for more than four hours so that they can be fully soaked. The water added is generally more than three times the amount of ingredients. In addition, astragalus entered the food list in 2019
Chapter completed!