This is the taste of mom. Under the guidance of my mother, I found that my mother’s taste is the most classic.
Wash the chicken chop and cut into thin slices.
Wash the green pepper and cut into silk.
Ginger is washed and sliced.
Pour the oil in the pot and heat it. When the oil is cooked, pour the ginger slices.
Then pour in fresh chicken gizzards, add cooking wine, salt, seafood sauce, stir fry for a while until the chicken clams change color.
Add a small amount of water, cover the lid, and let the chicken simmer for a while.
Finally, add the green pepper, stir fry for a minute, and sizzle. Simple and delicious.
Green pepper must be quickly stir-fry, so that green pepper is not easy to get old, and it is crisp and raw, sweet. Chicken cock must add a little water to make it suffocate for a while, otherwise it is not easy to cook. Add seafood soy sauce to enhance its umami taste and make it better.