1. Wash duck gizzards and cut into thin slices. Cut pickled peppers into 2 cm long segments. Wash celery and cut into 5 cm long segments. Seed the green pepper and shred it for later use.
2. Soak the auricularia auricula in warm water for 30 minutes, remove the pedicel and wash it, drain the water, add 1/8 teaspoons of salt and mix well. Sprinkle a little salt on celery, mix well, marinate for 10 minute, rinse and squeeze out water for later use.
3. Mix the raw flour, 1 teaspoon soy sauce and cooking wine for sizing.
4. After the wok is preheated, pour in the vegetable oil. When the oil is heated to 70%, add green pepper, pickled pepper, ginger and garlic, and fry for about 2 minutes until it is fragrant. Pour in sliced duck gizzards and fry for 2 minutes. Add celery, fungus and soy sauce and fry for 2 minutes.
hope this helps