1

Prepare the required raw materials.

2

Clean chicken liver, chicken heart and chicken gizzards and soak them in clear water for 20 minutes (this step can be done in advance). Cut the chicken intestines, rub them twice with salt, scrape them with vinegar, rinse them with clear water and soak them in clear water. Remove the white skin from both sides of the chicken gizzard and cut into pieces, slice the liver and cut the chicken intestine. I save the eggs for the stew. Then marinate the chicken offal with oil, soy sauce and salt and mix well, then add a proper amount of wet starch and mix well for later use.

three

Celery is defoliated and cut into sections, and pepper and garlic are chopped.

four

I put sour beans in the freezer, so I have to freeze them, wash them and dry them.

five

Heat the pan, add oil and heat it to 40%, then add chicken offal and stir-fry until the chicken intestines are rolled up.

six

Push the chicken offal to the side of the pot, add the sour beans, continue to stir fry and drain.

seven

Add celery and continue to stir-fry the salt until the celery becomes darker.

eight

Add pepper and garlic, add proper amount of vinegar, stir-fry with soy sauce, salt and 50 ml of water for several times, and serve.