Accessories: 20g cucumber and 20g carrot.

Seasoning: salt 5g monosodium glutamate 2g pepper 2g vinegar 2g garlic 3g starch (pea) 8g peanut oil 50g alkali 2g each.

The oil explosion method and double crisp method of Muslim flavor;

1. Peel garlic and slice it, add appropriate amount of water to the starch and stir it into wet starch for later use; Peel chicken gizzards and tripe, and cut them with chrysanthemum knife. Put 200 grams of clean water into edible alkali, then soak the peeled chicken gizzards and tripe for 30 minutes (in order to make them crisp and fishy), then take them out and wash them with clean water for several times, then wash cucumbers and carrots and slice them.

2. Make a bowl with salt, monosodium glutamate, pepper, balsamic vinegar, chicken soup, onion ginger oil and wet starch.

3. Put the wok on the fire, put peanut oil into the wok, put the drained chicken gizzards and tripe when the oil temperature is 70%, stir with a spoon and remove the filtered oil.

4. Leave 20g of oil in the wok, stir-fry garlic slices, then add cucumber, carrot, chicken gizzard and tripe, then put them in a suitable bowl, turn the wok evenly, and then take them out and put them on a plate.

For more information about Muslim flavor and fried crispy, please see Mint.com Food Library/Restaurants/Crispy in Oil.