1. Soak the duck gizzard in salt water, rub it with your hands, and wash off the mucus on it, so as to reduce the fishy smell of the duck gizzard, and then squeeze out the water after washing.

Wash the green pepper and cut it into hob blocks. Green and red peppers are used for color matching and flavor enhancement. Cut it and put it in a basin for later use.

Slice the ginger, cut the onion into horseshoe pieces, grab a handful of dried peppers and garlic and cut them into small pieces.

2. Boil water in the pot, put the duck gizzard in cold water and add cooking wine to reduce the fishy smell of the duck gizzard. After the water is boiled, skim off the floating foam, pour out the duck gizzard, rinse it with clear water, and then control the water to dry.

3. Heat the oil in the pan, pour in the duck gizzard and stir fry, stir fry the duck gizzard until it changes color, grab a pinch of pepper, and pour in the onion, ginger, garlic and dried red pepper and stir fry quickly.

Add a spoonful of Chili sauce, stir fry, pour in cooking wine, add a little soy sauce, paint a background color, adjust the color evenly, add some water, which is the same as the height of the chicken gizzard, don't add so much salt, pepper, sugar, sugar, add a little essence to avoid being too sweet.

4. After the water is boiled, boil it for about one minute with medium heat, and add the light soy sauce. At this time, add light soy sauce to make it more tasty, pour in chopped garlic, turn to low heat and cook for another three minutes, and the soup will gradually become sticky.

Pour in the green pepper, stir-fry a few times, hook in the water starch, add the red oil, stir well, collect the soup, and then take it out of the pot and put it on a plate.

Technical summary:

1. Duck gizzards must be rubbed vigorously in salt water to wash off the film and reduce the fishy smell.

2. When the duck gizzard is cooked, it must be cooked in cold water to boil the blood inside.