2. A handful of line peppers, cut off the pedicle of the pepper, and then cut into shreds, a red pepper, cut into shreds and put the green pepper together for color matching.
3. A few pieces of garlic, chopped into minced garlic, a piece of ginger, chopped into Jiang Mo and a handful of wild peppers, cut into rings and put them together with ginger and garlic.
4. Next, we blanch the chicken gizzards in water, add a proper amount of water to the pot, pour cold water into the chicken gizzards, add 5g cooking wine to remove fishy smell, a little salt and 5g white vinegar, and slowly boil the blood in the chicken gizzards. After the water is boiled, remove the floating foam from it. Dump the minced chicken gizzards after they turn white, rinse them with clear water and control the water for later use.
5. Then heat the pot, pour the chicken gizzards with good moisture control into the pot, stir-fry for about 2 minutes on low heat, and stir-fry continuously during this period to prevent the chicken gizzards from sticking to the bottom of the pot. After 2 minutes, the chicken gizzards can be fried thoroughly and dried before pouring out. Fried chicken gizzards are more crisp and easy to taste.
6. Heat the oil in the pot. When the oil temperature is 50% hot, pour in the prepared pickled pepper, add the ginger and garlic, stir-fry until spicy, pour in the green pepper, stir-fry the green pepper with medium and small fire, then pour in the chicken gizzard, stir-fry evenly quickly, and then start seasoning.
7. Add 5g of light soy sauce, 2g of light soy sauce and 5g of cooking wine to remove fishy smell and refresh, stir-fry evenly, then add 2g of salt, 1 g of chicken powder, 1 g of pepper and a little sugar to refresh, turn to high heat, stir-fry quickly and evenly, and then take out the pan and plate.