First cut horizontally into thin slices 1-2 millimeters thick, do not cut off, and then cut horizontally, also the same 1-2 millimeters apart is ok.

Operation: 1, the gizzard, gizzard wash, remove the fascia, cut chrysanthemum flower knife, pointed pepper green and red pepper to remove the tip, cut into 2 cm long section, garlic to remove the tip, ginger slices, garlic leaves cut diagonal section.

2, the net pot on a high flame, put vegetable oil, burned to 60% hot, under the gizzard, gizzard oil, to be raw materials flopping raw after pouring into the funnel, drain the oil.

3, the pot to stay in the bottom of the oil, burned to fifty percent heat, under the ginger stir incense, and then add bean paste, chili sauce, thirteen spices, gizzards, gizzards, gizzards, stir-fry well, cook into the wine slightly fried into the green peppers, red bell peppers, pouring into the broth, add salt, monosodium glutamate, chicken essence, soy sauce, oyster sauce seasoning, simmering for about 2 minutes, drizzled with red oil, sesame oil, pan out of the pot into dry pot, sprinkle with garlic leaves can be.