Spicy Pickled Pepper Stir-Fried Chicken Offal

Instructions

1. 1Rinse gizzards under cold water. Slice into 3-mm thick half-moons. Blanch in boiling water with 5 ml (1 tsp) Shaoxing wine for 90 seconds. Drain, rinse with cold water, and pat dry.

   焯水去腥定型

   🔍 Look for High heat 90 秒 · 90 seconds

   Visual: 鸡胗边缘微卷，表面呈哑光白色Gizzard edges curl slightly; surface turns matte white

   You know it's right when: 浮沫消退，水重归微沸Foam subsides and water returns to gentle boil

2. 2Pat chicken livers dry. Cut into 1-cm cubes. Toss with 5 ml (1 tsp) light soy sauce and set aside 5 minutes.

   轻腌去腥增底味

   🔍 Look for 5 分钟 · 5 minutes

   Visual: 鸡肝块颜色略深、表面微黏Liver cubes darken slightly and feel tacky

   You know it's right when: 盘中无血水渗出No blood seepage remains on plate

3. 3Heat wok over medium-high heat. Add 10 ml (2 tsp) neutral oil, then Sichuan peppercorns. Toast 30 seconds until fragrant and slightly darker.

   小火焙麻香，防焦苦

   🔍 Look for Medium-high 30 秒 · 30 seconds

   Visual: 花椒粒微胀，油面泛光Peppercorns swell and shimmer with oil

   You know it's right when: 空气弥漫柑橘花香Citrusy, floral aroma fills air

4. 4Remove peppercorns with slotted spoon. Add gizzards and stir-fry 2 minutes until edges begin to crisp. Push aside, add chopped泡椒, stir 45 seconds until oil turns rosy and fragrant.

   先炒胗再炝泡椒，层次分明

   🔍 Look for Medium-high 45 秒 · 45 seconds

   Visual: 辣椒周围油泛粉红，持续冒细泡Oil around chilies blushes pink; tiny bubbles rise steadily

   You know it's right when: 酸辣辛香直冲鼻腔Sharp, vinegary heat lifts from pan

5. 5Return gizzards to center. Add livers and stir-fry 1 minute — just until livers lose raw pink. Finish with scallions and a final drizzle of 5 ml (1 tsp) light soy sauce. Serve hot.

   肝易老，全程猛火快炒

   🔍 Look for High heat 1 分钟 · 1 minute

   Visual: 鸡肝呈均一浅褐色；锅底无汁水聚集Livers turn uniform tan-brown; no moisture pools in pan

   You know it's right when: 筷子轻压即软Livers yield gently to chopstick pressure