1, stir-fry chicken gizzards: Wash chicken gizzards, slice them, add Jiang Mo, salt and red chopped pepper, and marinate them with cooking wine for about 20 minutes; Pickled pepper, spicy hanging pepper, sliced onion, ginger and garlic; Put oil in a hot pan, add ginger, garlic, pepper and pickled pepper in turn and stir-fry until fragrant; Stir-fry the marinated chicken gizzards with high fire until they are cut; Add green pepper and scallion, stir-fry, add a little soy sauce, stir-fry until the green pepper is cut off, and pour a little sesame oil to serve.

2, the practice of sauce chicken gizzard: wash the chicken gizzard, cut it from the middle joint, and cut it in half; Put it in a cold water pot, add onion and ginger, and boil for about 2 minutes; Take out and wash with warm water; Prepare spices (1 tsaoko, 2g cinnamon, 1 nutmeg, half aniseed, 1 hawthorn, 3 fragrant leaves), and tie them tightly with gauze to form a spice bag; Take another clean cooking pot, put half a pot of water and soup stock, add seasoning bag, soy sauce, soy sauce and chicken gizzards after boiling, and cover the pot; Simmer for 30 minutes, add salt, stir well, turn off the fire, soak for more than 24 hours, and then take out and eat.

3. Colored chicken gizzards: Details of ingredients: 2 chicken gizzards, one third of red and yellow colored peppers, salt 1 teaspoon, cooking wine 1 teaspoon, three ginger, one celery and half a carrot; Step 1: Wash all the ingredients and slice the chicken kidney vertically; Step 2: cut the pot horizontally, add water to boil, pour chicken kidney, add some cooking wine to remove fishy smell, fly into the water and take it out; Step 3: add carrots and celery, cook for one minute, then turn off the fire and cook for another minute, and take out the vegetables; Step 4: Add some oil after the pot is hot, add ginger slices, stir-fry the chicken kidney and take it out.