2. Materials: 1 green pepper, 1 red pepper, oyster sauce, pepper, Pixian bean paste, cooking wine, starch, soy sauce, chicken essence, ginger, garlic and onion.

3. Clean the duck gizzard, first cut each duck gizzard into four pieces, then cut each duck gizzard into two-thirds depth with a straight knife (the interval is about 0, 2 cm), and then cut the duck gizzard into pieces by 90 degrees to form a carding knife; Add cooking wine, salt, pepper and starch, mix well and marinate for 20 minutes.

4. Wash the green and red peppers, remove the pedicels and seeds, then cut them into small dices, chop the Pixian bean paste, cut the ginger and garlic into powder, and cut the onions into sections.

5. Put a proper amount of oil in the pot, heat it to 60% heat, then add the marinated duck gizzard, and take out and drain the oil for later use.

6. Leave a little oil in the pot, add ginger and garlic and Pixian bean paste, and stir-fry red oil.

7. Add diced green peppers and stir fry for one minute.

8. Add the tender duck gizzard, add appropriate amount of oyster sauce and chicken essence and stir well.

9. Finally, add soy sauce and chopped green onion and mix well.