300g of chicken gizzard, 0/00g of pickled pepper/kloc-0, 0g of shredded ginger/kloc-0, 0g of onion/kloc-0, 5g of garlic slices/kloc-0, 2g of dried pepper, 0g of cooking wine/kloc-0, 5g of light soy sauce.

Exercise:

1. Clean the chicken gizzard, then cut it into two parts from the middle with a knife, and then cut it into strips of appropriate size. Rinse the cut chicken gizzards with water, and then drain the water for later use;

2. Catch water starch, salt and cooking wine in chicken gizzards for later use; Shred pickled peppers and cut green onions; Take a small bowl, add soy sauce, rice vinegar, sugar, monosodium glutamate, starch and sesame oil, and mix well for later use;

3. Put the oil in the pot and heat it on high fire. When the oil is 70% hot, add dried Chili, shredded ginger, sliced garlic and shredded pickled pepper to stir-fry red oil and fragrance; Then pour in the chicken gizzards, stir-fry quickly for 10 second, then pour in the prepared juice, stir-fry quickly for a few times, and turn off the heat after the juice is evenly wrapped on the chicken gizzards.