material

Chicken gizzard120g, green pepper10g, red pepper10g, bamboo shoots10g.

Seasoning: Laoganma beef powder fermented soybean oil 5g, Chili sauce 3g, salt 3g, cooking wine 5g, monosodium glutamate 1g, onion 2g, ginger 2g, pepper 2g and soy sauce 3g.

working methods

1. After buying chicken gizzards, wash them carefully, scrape off the yellow impurities left in the inner layer with a knife, then cut them into thin slices, shred onions and ginger, and slice green peppers, red peppers and bamboo shoots.

2. Marinate the chicken gizzards with a little salt, shredded ginger and cooking wine for 30 minutes.

3. Heat the base oil in a wok. When it is about 70% hot, add onion, ginger, Laoganma beef powder, lobster sauce and pepper to taste, turn to high heat, and quickly pour in chicken gizzards and Chili sauce to stir fry.

4. When the chicken gizzard changes color, add chopped green pepper, red pepper and bamboo shoots, continue to stir fry, and finally add salt, monosodium glutamate and soy sauce, quickly color it, and then take it out of the pot.