軟煎鳳胗~好吃下酒菜
描述
這是從傅培梅老師的食譜中學來的，醃料做了調整，降低了鳳胗的醬鹹味。且起鍋時將油瀝乾淨，更符合現代人養生的概念。搭配沾花椒鹽/芥末鹽/辣椒粉或七味粉等沾料，更好吃。
步驟
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雞胗用麵粉抓洗後，用大量清水沖洗乾淨 After the chicken gizzard is scratched with flour, rinse with plenty of water
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在雞胗上劃刀，然後切成薄片 Score chicken gizzards, then slice thinly
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加入鹽，抓勻，讓雞胗入點底味 Add salt, grab it well, let the chicken gizzards get a little more flavor
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再加入糖 add sugar
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加入胡椒粉，再次抓勻 Add the pepper and rub again
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再加入米酒去腥 Add rice wine to remove the fishy smell
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最後加入麻油增香 Add sesame oil at last
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蛋打散成蛋液，加入太白粉調勻 Beat eggs into egg liquid, add Taibai powder and mix thoroughly
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鍋熱後倒入油，將醃漬好的雞胗裹上蛋液，放入鍋中煎 After the pan is hot, pour in the oil, coat the marinated chicken gizzard with egg liquid, and fry it in the pan
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煎到兩面焦黃即可 Fry until browned on both sides
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將煎好的雞胗放到網架上濾油 Put the fried chicken gizzards on the wire rack and strain the oil
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盛入盤中，撒上蔥花~完成 Serve on a plate, sprinkle with chopped green onion ~ done
小撇步
詳細烹飪影片：https://youtu.be/F7zcnSOQB28
