1. Wash the sour beans and cut them into 3 cm long sections. Wash the chicken gizzards and cut them into thin slices with a knife. Put them on a plate and set aside.

2. Cut onions, ginger, green garlic, pepper and millet pepper into fine pieces.

3. Put the cut chicken gizzards into the pot, add water, cooking wine (2 grams), and salt (5 grams) and cook for 5 minutes. Skim off the foam and take out the chicken gizzards. Put the water in a dish and set aside.

4. Blanch the sour beans and set aside.

5. Heat the oil in the pan and sauté the dried chilies, green onions, ginger and green garlic until fragrant.

6. Add chicken gizzards and oyster sauce and stir-fry over medium heat for 2 minutes.