- 100g chicken gizzards
- 100g chicken liver
- 100g chicken blood
- 150g bean curd
- 20g chopped pepper sauce (Hunan Chopped Red Chili)
- 5g chili oil
- chicken powder
- Sichuan pepper
- cooking wine
- Blanching process can remove the smell. Adding pepper and cooking wine make blanching more effective.
- Fry chopped chili sauce first. It boosts the fragrant of chopped chili sauce and other ingredients.
- Chicken giblets contain high cholesterol, so people who have cardiovascular diseases should not eat too much chicken giblets.
Add water to a skillet and bring to a boil. Add cooking wine and Sichuan pepper. Blanch chicken gizzards, liver, and blood respectively.
Heat pot with oil. Add chopped chili sauce to stir-fry until fragrant and red oil comes out. Add blanched chicken gizzard, chicken liver, chicken blood, and bean curd to stir-fry. Season with salt, chicken powder.
Mix cornstarch with water. Pour into the pot and cook until thickens. Drizzle with red chili oil before serving.