鳥モツ鍋｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

If the lever and heart are integrated, cut them apart.
Gently knead and wash the liver while changing the salt water about 3 times, and then soak it in salt water for about 20 minutes.
Make a notch in the center of the heart and open it. If you are concerned about the blood inside, wash it off with water and rub it with salt water.
Rinse the liver soaked in salt water lightly with water and cut it into pieces that are easy to eat.

砂肝は半分に切り、白い部分(銀皮)の固さが気になる場合は包丁で削ぎ落とす。

鶏皮は食べやすい大きさに切る。

Ginger is cut into small pieces, and garlic is cut into thin slices.
Cut the cabbage into small pieces that are easy to eat.
Put the knives diagonally and cut the green onions into thick slices.
Cut the garlic into a size that is about 3 cm wide and easy to eat.

Fry the chicken skin in a frying pan, add garlic and ginger when the oil comes out, and fry.
Add the prepared liver, hearts and gizzards and fry further.

When the meat is browned, transfer it to a pan and add sake.
Furthermore, in order to transfer the umami remaining in the frying pan to the pan, water is added to the frying pan and then poured into the pan.
Add green onions and cabbage and simmer for about 7 minutes with occasional mixing.
When the vegetables are tender, add (A) and adjust the taste while simmering.

中心にニラをのせ、輪切り唐辛子をちらして出来上がり。