2. Cut the chicken offal together, add cooking wine, soy sauce, pepper, salt and starch and marinate for five minutes to remove the fishy smell.

3. Shred peppers, and chop garlic and ginger for later use.

4. Heat oil in the pot, add garlic, ginger and bean paste, and stir-fry over low heat for fragrance.

5. Pour the chicken offal into the fire and stir fry. Keep stirring. Because chicken offal has starch and is afraid of adhesion.

6. Stir-fry until 70% mature, and plate for later use. As long as the color of chicken offal changes, it can basically be packed.

7. Add the remaining oil to the pot, and stir fry the garlic seedlings to make them fragrant.

8. Pour in the freshly fried chicken offal, add some water to the pot, add salt, add chopped pepper and continue to stir fry.

9. Add pepper, sugar and soy sauce and stir fry for one minute.

10. Spicy and super cool

1 1. Not fishy at all. The crispy taste of garlic seedlings accords with the taste of chicken offal. Super foodie!