It's all torn by hand, while it's still hot, and a little slower. Usually if it is a free-range chicken, the gizzard is relatively hard, you can tear off the whole sheet. If it's a farm chicken, it's usually torn. If it's already cold, you can soak it in hot water, but it's best not to use boiling water, 60 or 70 degrees is fine.

Main ingredient: chicken gizzard 200g

Accessories: 3 sharp peppers, pickled peppers small half bowl, 1 piece of ginger, 2 cloves of garlic cloves, 1 section of green onion, a little soy sauce, moderate amount of cooking wine, moderate amount of salt, moderate amount of peanut oil

Specific steps:

1, prepare the raw materials standby.

2, chicken gizzard cleaned into the pot blanching, water add appropriate amount of cooking wine spare.

3, sharp pepper cut into small pieces, pickled pepper cut into small sections.

4, green onion, ginger and garlic cut into pieces.

5, blanched chicken gizzard cut into slices.

6, the pot into the amount of peanut oil, burst incense onion ginger garlic powder.

7, add the gizzard, put the right amount of salt, stir fry evenly, out of the pan to be used.

8, the pot and then into the amount of peanut oil, burned to seventy percent of the heat, into the bell pepper and pickled peppers stir-fry, add the right amount of salt, stir-fry to taste.

9, add fried gizzard, mixed stir-fry to taste, add a little soy sauce stir fry evenly out of the pan to enjoy.