Duck gizzards stir-fried with garlic moss

Ingredients preparation: duck gizzards, spicy millet, chili peppers, garlic moss, onions, pickled wild pepper, ginger, garlic, light soy sauce, oyster sauce, cooking wine, White sugar

First put the cleaned duck gizzards into a glass bowl, add three spoons of salt, and knead it for a while to remove the fishy smell and sterilize it. Knead it until the salt melts. Rinse it with clean water, then put it under running water and rinse it several times. Wash the duck gizzards and cut them into thin slices, put them in a bowl and marinate them.

First add a little salt, oyster sauce, light soy sauce, cooking wine, and scallions to squeeze out the onion juice, knead it evenly, then add a spoonful of corn starch, mix it again, put it in the refrigerator and marinate for half an hour. spare.

Wash the garlic, cut off the old roots and then cut into small sections, remove the stems of the peppers and cut into small sections, and dice the onions and set aside.

Cut the chili pepper rings after removing the stems, soak the wild sansho pepper and cut into small sections, and slice the ginger and garlic separately. When the duck gizzard marinating time is up, pick out the spring onions. Pour oil into a hot pan, add duck gizzards, stir-fry duck gizzards until cooked, set aside.

Pour oil into a hot pan, add ginger, garlic, millet chili, and wild pepper and sauté until fragrant, then add all the side dishes and stir-fry together. After stir-frying evenly, add oyster sauce, a little light soy sauce, and a pinch of soy sauce. Take a spoonful of sugar, stir-fry over high heat to add the flavour, add duck gizzards until cooked, then pour in a little cooking wine to remove the fishy smell, turn up high heat and stir-fry for two minutes and it's ready to serve.

The main nutrients of duck gizzards include carbohydrates, protein, fat, niacin, vitamins and minerals such as calcium and magnesium.