2. Cut into thin slices.

3. Cook in salt water for another three minutes.

4. Remove the duck gizzard and dry it, and cut the green and red peppers into hob shapes.

5. After the oil pan is hot, add the bean paste.

6. Put the duck gizzard in a wok and stir-fry with the rice. Add salt. After three minutes, boil half a bowl of water in the fire.

7. After the soup is dry, add green and red peppers.

8. Stir well and serve.