Ingredients: seven or eight chicken gizzards, a handful of garlic moss, seven or eight millet chilies, four cloves of garlic, 3g of ginger, appropriate amount of raw flour, pepper 1g, half a spoonful of cooking wine, half a spoonful of bean paste, appropriate amount of chicken powder and appropriate amount of salt.

Practice:

1. The bought chicken gizzards are thawed, then washed with warm water and shredded.

2. Add a little soy sauce, pepper, cooking wine, raw flour and a little cooking oil to the cut silk.

3. Grab it by hand and marinate it for about seven or eight minutes.

4. Cut garlic and ginger into foam for use, and cut millet into small pieces for use.

5. Put a little oil in the pot, add the marinated chicken gizzards, drain the oil, and remove it after discoloration.

6. Leave the bottom oil in the pot, turn to low heat and add garlic and ginger to saute.

7. Add the spicy millet, and finally add the bean paste to stir-fry the red oil. Add the chopped garlic moss and stir-fry for about two minutes.

8. Add the smooth chicken gizzards, add a little soy sauce, a little salt and a little sugar to taste, and add a little chicken powder and stir well.

9. Finally, pour in a little water starch to thicken.