Ingredients

Title Value
1. Chicken stomachs 600 Column
2. Bulb onions 1 PC.
3. Carrot 2 PC.
4. Sour cream 15% 4 tbsp
5. Flour 1 tbsp
6. Bay leaf 3 PC.
7. Allspice 4 PC.
8. Water 150 Ml
9. Vegetable oil for frying
10. Salt taste
11. Black pepper taste

Cooking

1 . Stage

Rinse the stomachs well, fill with water and cook after boiling for 15 minutes, then drain the water, rinse with clean water, add bay leaf, allspice and cook for another 50 minutes after boiling.

1. Stage. Rinse the stomachs well, fill with water and cook after boiling for 15 minutes, then drain the water, rinse with clean water, add bay leaf, allspice and cook for another 50 minutes after boiling.

2 . Stage

Cut the finished ventricles, cut into medium pieces.

1. Stage. Cut the finished ventricles, cut into medium pieces.

3 . Stage

Cut onions into cubes, and carrots into strips, fry in vegetable oil until soft.

1. Stage. Cut onions into cubes, and carrots into strips, fry in vegetable oil until soft.

4 . Stage

Then add flour to the pan, add water and stir well, simmer for about 5 minutes.

1. Stage. Then add flour to the pan, add water and stir well, simmer for about 5 minutes.

5 . Stage

Add the sliced ventricles to the pan, salt and pepper to taste and cook for 10 minutes.

1. Stage. Add the sliced ventricles to the pan, salt and pepper to taste and cook for 10 minutes.

6 . Stage

Serve with any side dish sauce.

1. Stage. Serve with any side dish sauce.

7 . Stage

Bon Appetit!!!

8 . Stage

Chicken ventricles in sour cream sauce are very tender, juicy and tasty, they are perfect for any side dish. This is a great dish that diversifies the casual table. Serve with fresh vegetables, salads, pickles or pickled vegetables. Be sure to add your favorite spices during cooking, and you can also add fragrant greens.