1, raw materials: homemade pickled bean curd moderate, gizzard moderate, small red pepper 3, garlic moderate, perilla moderate, a spoonful of wine, salt moderate, chicken essence moderate, soy sauce a spoonful of ginger moderate, pepper moderate, peanut oil moderate;

2, fresh gizzard, wash to remove the surface grease; cut well and spare.

3, from the altar out of the homemade pickled bean curd soaked in water for a quarter of an hour (so as not to be too salty), small red pepper cleaned and spare.

4, sour bean curd, small red chili pepper cut short a little section; garlic cut fine grain, perilla chopped; ginger minced spare.

5, cut the gizzard with boiling water soup, remove the odor. Wash and drain the water standby.

6, the oil is hot, put ginger and garlic stir-fried flavor after pouring into the pickled bean curd, chili pepper section quickly stir fry.

7, a little fried, pour in the gizzard continue to stir fry evenly.

8, put a small amount of soy sauce (soy sauce color teaching dark, so I only put a little taste), moderate amount of cooking wine, a small amount of pepper, moderate amount of salt (pickled bean curd has salt, can not put too much oh); rapid stir fry for more than ten seconds.

9, under the perilla, chicken stir fry can be out of the pan on the plate.