2. Cut chicken intestines, chicken livers, chicken hearts and chicken gizzards into sections, soak and chop millet, cut lanterns and peppers in half, soak cowpeas in sections, shred celery with oblique knife, cut green onions into horse ears, and prepare shredded ginger and garlic slices.
3. Marinate chicken offal with salt, cooking wine and pepper.
4, pour rapeseed oil into the hot pot, the oil temperature is 70% and the chicken offal is discolored.
5. Add ginger and garlic pickled peppers to the remaining oil and stir fry with bean paste.
6. Add chicken offal, soak cowpea, celery and green onion, stir fry over high fire, add fresh soy sauce, aged vinegar, chicken essence and white sugar, and stir fry quickly.
Precautions:
1, chicken offal should be fresh.
2. Pickled peppers and sour cowpeas (or shredded radish) are essential materials.
3, the frying time should be short and fast, and the chicken should be removed immediately after it is cooked.