1. Wash chicken gizzards, slice them, add salt, cooking wine, soy sauce, cumin grains and pepper for about 30 minutes, and dice ginger, garlic and red pepper for later use;

2. Put oil in the pot, stir-fry the pickled chicken gizzards until they become discolored, and then take them out;

3. Stir-fry ginger, garlic and diced red pepper with the remaining oil in the pot;

4. Pour in chicken gizzards, sprinkle cumin powder and stir-fry white sesame seeds, and sprinkle a little sesame oil.