Seasoning: vegetable oil, bean paste, prickly ash, pickled pepper, pickled ginger beans, pickled radish, wild pepper, pepper, salt, sliced ginger and garlic, parsley, scallion, monosodium glutamate, chicken essence, white vinegar and white sugar. (Pickled radish, soaked ginger beans and pickled peppers are cut into knots.) Stir-fry the marinated chicken gizzards over high fire until they are cut off. Add green pepper pieces and stir-fry, add a little soy sauce, stir-fry until the green peppers are cut off, add a little salt, and pour a little sesame oil to serve.
Put one or two oils in the pot, add onion, ginger, garlic, dried peppers and prickly ash, stir-fry the cut chicken, add salt, spray some cooking wine, stir-fry for 5 minutes, then stir-fry the fried pepper for 2 minutes, and finally add chicken essence, turn off the heat and take out the pot. More or less, some unclean things will remain. Therefore, when you wash the chicken gizzards, you need to cut the chicken gizzards from the middle and then clean them with water, especially the film wrapped on them is yellow, so you must tear it off and rinse it with water several times.
The yellow film in the chicken gizzards must be removed. Although the chicken gizzards bought in the market are all processed, the yellow film in individual chicken gizzards has not been completely removed. You must check them one by one after you buy them. 2. Put the bought chicken gizzards into the freezer and then take them out for cutting, which will leave some unclean things more or less. Therefore, when washing chicken gizzards, you need to cut them in the middle and then clean them with water, especially the film wrapped on them is yellow, so you must tear them off and rinse them with water several times.