Ingredients:

Five duck gizzards, one small dish of pickled peppers, one chive, five cloves of dried red peppers, garlic, a little ginger, two green and red peppers, and one small dish of pickled radish.

1, duck gizzard removes mucous membrane, washes it, squeezes out the water, and cuts the duck gizzard into small pieces for later use.

2, pickled peppers are cut across the board, pickled radishes are cut into thin slices, green red peppers are washed and cut into hob blocks, ginger is cut into thin slices, green onions are cut into scallions, garlic grains are split in two and cut into small pieces.

3. Boil water in the pot, put the duck gizzard in cold water, and add cooking wine. Cooking wine and cold water can better remove the fishy smell of the duck gizzard. After the water boils, remove the floating foam, pour out the duck gizzard, rinse with clear water, and then control the water to dry.

3, hot pot cold oil, into the onion, ginger saute, pour pickled pepper, radish, stir-fry for a while.

4. Stir-fry the scent, pour in the duck gizzard, add a proper amount of cooking wine, add a spoonful of spicy girl Chili sauce and continue to stir fry, add a little soy sauce, apply a background color, turn the color evenly, add some water, and continue to add pepper, sugar, chicken essence, monosodium glutamate and a little salt.

5. After the water boils, turn to medium heat and cook for about one minute. Pour in the chopped garlic and turn to low heat.

6. When the soup slowly becomes sticky, pour in the green red pepper, stir-fry for a few times, hook in the water starch, add the red oil and pepper oil, turn it evenly, collect the soup, and you can take it out of the pot and put it on the plate.