1. Material: chicken gizzard 400g, 2 red peppers, green peppers 1 piece, half root of onion, ginger 1 root, 2 garlic seeds, 2 star anise, 3 fragrant leaves, appropriate amount of light cooking wine, half a spoonful of chicken powder and 2 onions.

2. When you buy chicken gizzards, carefully tear off a layer of yellow hard skin inside, and keep it for future medicinal use. Add some raw flour, cooking wine and salt, grab a few times, and then rub it clean for later use. The flavor of the treated chicken gizzards is much less.

3. Wash the peppers, remove seeds and cut into pieces. Peel and shred ginger. Pat garlic seeds with the back of a knife, peel them and chop them. Only half of the onions were tearfully cut and put on the plate. It is very convenient to use in the future.

4. Boil a small pot of water, add a spoonful of salt, two star anises, a small amount of shredded ginger and two onions, and put the chicken gizzards to cook for two to three minutes.

It's time to fish out the chicken gizzards, cool them and cut them into thin slices. Today, I am anxious to cut them not too thin. I used to cut them very thin.

6, the pot is 70% hot, add the right amount of peanut oil, first saute the ginger and garlic, then add the pepper and onion and stir fry for a while.

7. Mix a small amount of starch water in a small bowl, then put down the cut chicken gizzards, add a spoonful of salt and a small amount of chicken powder, pour in the starch water, and stir-fry evenly over high heat.