Composition:

Five duck gizzards, one small dish of pickled peppers, one chive, five petals of dried red peppers, minced garlic, a little Jiang Mo, two green peppers and one small dish of pickled radishes.

1. Remove mucous membrane from duck gizzard, wash, squeeze out water, and cut duck gizzard into small pieces for later use.

2, pickled peppers across the board, pickled peppers cut into thin slices, green and red peppers washed and cut into hob blocks, ginger cut into thin slices, green onions cut into onion segments, garlic grains cut into two pieces.

3. Boil water in the pot, put the duck gizzard in cold water and add cooking wine. Cooking wine and cold water can better remove the fishy smell of duck gizzards. After the water is boiled, skim off the floating foam, pour out the duck gizzard, rinse it with clear water, and then control the water to dry.

3, hot pot cold oil, add onion, ginger, stir fry, pour pickled pepper, radish, stir fry for a while.

4. Stir-fry until fragrant, pour in the duck gizzard, add a proper amount of cooking wine, add a spoonful of Chili sauce to stir fry, add a little soy sauce, paint the background color, turn the color evenly, add a proper amount of water, and continue to add pepper, sugar, chicken essence, monosodium glutamate and a little salt.

5. After the water boils, turn to medium heat and cook for about one minute. Pour in chopped garlic and turn to low heat.

6. When the soup slowly becomes sticky, pour in the green pepper, stir fry a few times, hook in the water starch, add the red oil and pepper oil, turn it evenly, collect the soup, and then take it out of the pot and put it on the plate.