1. Soak the gizzard in salt water, rub it with your hands, wash off the mucus on it, in order to reduce the fishy flavor of the gizzard, squeeze out the water after washing.

The green and red pepper washed and cut into pieces of rolling knife, green and red pepper used to match the color and flavor, cut and placed in a basin standby.

Ginger cut into thin slices, white onion cut into horseshoe slices, grab a handful of red pepper garlic in two, cut into small pieces.

2. Boil water in the pot, the gizzard cool water in the pot, add wine, wine can reduce the gizzard fishy flavor. When the water boils, hit the top of the floating foam, pour out the gizzard, rinse with water, and then control the water dry.

3. pot of oil, pour into the gizzard stir fry, the gizzard stir fry until brown, grab a handful of peppercorns, pour into the green onions, ginger, garlic, red pepper quickly stir fry.

Join a spoonful of chili pepper sauce continue to stir fry, pour wine, add a little soy sauce, on the bottom of the color, turn the color, add some water, and the gizzard's height level, add salt, pepper, sugar, sugar, don't put so much sugar, a little bit of freshness, in order to eat the taste of sweetness is appropriate.

4. After the water boils, open medium heat and cook for about a minute, add soy sauce, this time to add soy sauce is more flavorful a little, pour into the chopped garlic, turn to a small fire, and then cook for three minutes, the broth slowly become sticky.

Pour into the green and red pepper, stir fry a few times, hook into the water starch, add red oil, turn after, collect a soup, you can pot plate.

Technical summary:

1. Duck gizzards must be rubbed vigorously in salt water, wash off the top of the stained film, in order to reduce the fishy flavor,

2. Duck gizzards blanching must be cool water in the pot, in order to cook the blood inside.