Tail tooth recipe The practice of braised chicken wings and chicken liver is provided by the small series of Feize. com: 1. Wash the chicken liver and chicken heart, and wash away the blood. 2. Remove the grease below and cut it open. Slice the chicken gizzards. Wash it again, wash off the blood inside, and put it into the plate. Prepare chopped pepper, onion, ginger and garlic slices in the bowl. 3. Put chicken gizzards and chicken hearts into the pot with cold water, add two pieces of ginger, two pieces of onion and carved wine, and bring to a boil. 4. Skim off the floating foam, remove the chicken gizzards and put the chicken hearts into the plate. 5. Take another pot, pour in the oil, fry the pepper, remove the pepper, add the onion, ginger and garlic, and add the red and green chopped pepper. 6. Add the chicken heart and chicken gizzards and stir fry. 7. Pour in braised soy sauce. 8. Add sugar and salt, stir-fry until the juice is wrapped in chicken offal, and serve when it turns brown.