1, chicken gizzard rinsed clean, cut into thin slices, sprinkle half a spoonful of salt scratched. Onion shredded, squash, ginger, garlic, dried chili ready.

2, gizzard fried before the best blanching, blanched gizzard meat will tighten, eat more crisp, and blanched gizzard is no earthy flavor, will be more fresh and tasty, after the water boils, cut the gizzard slice poured into the boiling water and tossed to let it spread, discoloration can be fished out and standby.

3, frying pan in the amount of oil, burned to 60% hot, add dried chili peppers, ginger, garlic cloves burst flavor.

4, add the blanched gizzard, stir-fry over high heat for 2 minutes until the gizzard is slightly curled.

5: Drizzle 2 tablespoons of soy sauce along the sides of the pan, add the squash and a pinch of salt and stir-fry well.

6, add shredded onion, add 1 tablespoon of oyster sauce, moderate amount of chicken stir fry 1 minute can be out of the pan on the plate. Good small fried chicken gizzard is ready.