Goose gizzard, goose intestines, foie gras, baby cabbage, line pepper, pickled millet pepper, goose heart, pickled wild pepper, pickled ginger and garlic.

4. Slice the garlic, soak the ginger in Kamikiri strips, soak the millet in hair, soak the pepper in hair, and cut the pepper rings respectively. Then break off the leaves of the baby cabbage and cut them off, leaving only the cabbage white, because it tastes crisp when fried, and then cut the cabbage into shreds.

5. Then put the goose liver and goose heart. Slice all the goose gizzards, and then cut the goose intestines into small pieces three centimeters long.

6. Then blanch the chopped goose viscera in a cold water pot, add a little cooking wine to remove the fishy smell, boil it with strong fire, skim off the floating foam, burn it for another five minutes to completely cook the goose viscera, then take it out and wash it and drain it for later use.

7. Pour the oil in a hot pot, first add garlic, ginger and pickled peppers and saute until fragrant, then add the string of peppers and continue to stir fry. At this time, add goose viscera and stir-fry for a while, then add appropriate amount of oyster sauce, soy sauce, balsamic vinegar and cooking wine, and then add cabbage and stir-fry evenly.

8. At this time, add half a spoonful of salt, one spoonful of sugar, one spoonful of chicken essence, sprinkle with a little white pepper, add green garlic, stir fry and taste, and you can eat delicious. So a plate of delicious fried chicken offal is ready.