Cooking Steps

1. 

   Step1:Wash the gizzard, especially the Yellow membrane on the inner wall. Clean the fat and fascia on the surface of the gizzard. Cut the gizzard into small slices and lumps. Add some sugar, raw soy sauce, old soy sauce, and raw meal. Mix well. Then pour sesame oil on the gizzard and marinate for about 15 minutes. Peel and slice garlic cloves; slice pickled peppers, pickled red peppers, green peppers and dried red peppers into sections and then cut them into seeds. Slice pickled ginger into sections for standby. Shred Fuling pickled mustard for standby.

2. 

   Step2:Heat the skillet and pour out the oil. Then add 3 tablespoons of oil and heat. Pour in the quick oil into the marinated chicken gizzards until the color changes slightly. Take out the oil and control it for standby.

3. 

   Step3:Keep the bottom oil in the pot. Stir fry the prickly ash until fragrant, then take it out and throw it away. Put all the materials except the pickled wild prickly ash in turn. Stir fry until fragrant.

4. 

   Step4:Pour the pickled wild pepper and pickled pepper water into the pot. Stir fry the materials in the pot until the hot and sour taste overflows. Stir in the sugar and stir well. Try adding salt as appropriate.

5. 

   Step5:Pour the greased chicken gizzards into the pot. Stir fry them over high heat. Spray a little cooking wine, mix in the raw and old soy sauce to add color and flavor. Quickly get out of the pot.