1. remove the gizzard, chicken liver on the fat, wash, sliced, under a little salt and mix well;

2. cabbage clean and choose; green onion cut into chopped scallions;

3. hot pot, put two tablespoons of oil, when the oil is 60, 70% of the oil into the gizzard, chicken liver and ginger, stir-frying until browned;

4. pour into the broth and water, bring to a boil, under the cabbage, wine, and salt. Salt, and then sprinkle chopped green onion to serve.

Effects:

To tonify the liver and kidneys, strengthen the spleen and stomach, pass the intestines and diuretic, and promote absorption.