Practice of double crisp griddle in Chengdu Yingbin No.1 Hotel

Wash the pork belly, cut off the tip of the belly and cut it into pieces of two centimeters, and remove the bottom plate and ribs from the chicken gizzard.

Add salt, cooking wine and water starch into the tip of the belly and chicken gizzards, grab them evenly and marinate them, slice the winter bamboo shoots and blanch them, take a bowl, and mix the salt, chicken essence, pepper, water starch, cooking wine, fresh soup and sesame oil into flavor juice.

Put more oil in the pot and heat it to 70%. Add the tip of the belly and fry the chicken gizzards to change color, and then take them out.

Leave the bottom oil in the pan, add ginger and garlic slices, pickled pepper slices, chopped green onion slices and bamboo shoots, stir-fry until tasty, then add belly tips and chicken gizzards, stir-fry evenly, pour in the sauce, stir-fry a few times and serve.