1. Cut the chicken gizzards into thick slices, cut the pickles into small pieces, cut the red pepper into small pieces, and chop the ginger, garlic, and scallions into puree.

2. Heat 1/2 tablespoons of oil in a pot, add chicken gizzard slices, salt, and rice wine, stir-fry over high heat until it changes color, and pour out the soup and set aside.

3. Put 1 tablespoons of oil in the pot, add ginger, green onions and minced garlic in cold oil and stir-fry until fragrant.

4. Add chopped sour beans, 1 tsp of sugar, and stir-fry over medium heat until fragrant.

5. Finally add the fried chicken gizzards, light soy sauce, and dark soy sauce, turn to high heat and stir-fry for about 1 minutes.

6. Finally add fresh red pepper and sesame oil and stir-fry for about 1 minutes.