Accessories: mung bean 30g starch 10g.

Seasoning: sesame oil 5g monosodium glutamate 1g lard (refined) 40g salt 2g onion juice 5g ginger juice 3g cooking wine 3g each.

Fried duck gizzards:

1. Cut the duck gizzard, remove the dirt, peel off the hard skin, then wash it, cut off the surrounding fascia and turn it into a round slice;

2. Blanch the tender green beans in a boiling water pot, take them out and pour them in cold water for later use;

3. Mix the onion ginger wine juice, refined salt, monosodium glutamate, 75 ml broth and water starch into a bowl;

4. Wash the shrimps, drain the water, add egg white, starch, cooking wine, salt and monosodium glutamate, stir well and size;

5. Heat a hot pan and an oily pan, add cooked lard, and burn it to 50% heat. Chop the shrimps first;

6. When the shrimps are jade white, stir-fry the sliced duck gizzards with tender peas;

7. When the sliced duck gizzard changes from purple to light red and milky white, immediately pour it into a spoon and drain the oil;

8. Leave a small amount of base oil in the pot, return all the raw materials to the pot, pour them into a bowl, turn them with a spoon, and wrap the raw materials in the sauce;

9. Add10g cooked lard, turn out the luster, pour in sesame oil, and cook quickly.