Chicken head stir-fried with lotus root slices

Method

1. 01

   Step 1

   Wash the chicken head thoroughly and drain.

   

2. 02

   Step 2

   Soak lotus root slices in water to prevent them from turning black.

   

3. 03

   Step 3

   Wash and slice the red and green bell peppers, chop the scallions, and slice the carrots.

   

4. 04

   Step 4

   Garlic slices

   

5. 05

   Step 5

   Bring water to a boil in a pot over high heat, add lotus root slices, then add a little white vinegar. Once the water boils again, remove the lotus root slices from the pot and keep them submerged in the water.

   

6. 06

   Step 6

   Heat oil in a wok, add garlic and sauté briefly, then add lotus root slices and stir-fry. Next, add carrots, red and green bell pepper slices, a little water, tomato sauce, Korean sauce, and a pinch of salt. Stir well and bring to a boil.

   

7. 07

   Step 7

   Add the chicken gizzards and stir-fry evenly. Add a little sugar and adjust the seasoning to taste. Cook over high heat for two to three minutes. Then add a little MSG, pepper, and a little chopped green onion. Thicken with a light cornstarch slurry. Remove from heat and plate.

   

8. 08

   Step 8

   One finished product picture