1, raw materials: chicken heart 100g, chicken gizzard 100g, chicken liver 100g, pickled pepper 100g, a piece of pickled pepper (about 20g), and dried auricularia auricula1.

2. Wash the chicken offal for later use and peel the garlic;

3. Soak the fungus in warm water, slice the ginger, garlic and onion, remove the fascia from the chicken gizzard, carefully cut off the white layer with a knife and slice it for later use; Slice chicken heart and chicken liver, and remove thick blood vessels from chicken heart; Mix chopped chicken offal with cooking wine, white pepper and starch, and marinate for about half an hour;

4. Pour the oil into the pot. When the oil is heated to 60%, pour in onion, garlic, ginger and pickled pepper and saute until fragrant;

5, the next piece of good chicken offal, stir-fry until the chicken offal changes color;

6. Add the soaked and washed fungus and stir fry for about one minute;

7. Finally, add shredded green pepper, add salt and stir well.