Cooking Steps

1. 

   Step1:Sun Valley chicken gizzards. Take half a bag. Wash. Add the raw powder and cooking wine and wash them by hand. Then wash them.

2. 

   Step2:Cut in half.

3. 

   Step3:Flower cutter. Try to cut deep but not through.

4. 

   Step4:See the picture after the flower cutting knife.

5. 

   Step5:Put cold water in the pot. Lower the chicken gizzard flower. Boil until the flower opens and changes color completely.

6. 

   Step6:Take it out. I want to take a picture of a beautiful chicken gizzard. Who knows? It's too late.

7. 

   Step7:In a stainless steel basin.

8. 

   Step8:Add the soy sauce, cooking wine and pepper, mix well and marinate for a while. Set aside.

9. 

   Step9:Prepare a saucer of sauce - wild pepper water, braised soy sauce in June, pepper powder and a little salt (according to personal taste).

10. 

    Step10:Prepare ginger, scallion and garlic. Change wild pepper into knife. Cut green pepper into oblique knife. Cut red pepper into small pieces.

11. 

    Step11:Wash the vegetable stem. Cut the Ding with moderate size. The vegetable stem is sour and crisp. It's very suitable for the summer with poor appetite.

12. 

    Step12:Put oil in the wok. Add ginger, scallion and garlic to the wok.

13. 

    Step13:Stir fry the chicken gizzards.

14. 

    Step14:Stir fry the diced vegetable stalks.

15. 

    Step15:Pour in the sauce.

16. 

    Step16:Stir fry thoroughly and evenly. Let the gizzards absorb the sour taste released by the stem when it is heated.

17. 

    Step17:When the sauce is almost finished, pour in green peppers, red peppers, add a little sugar and chicken essence for seasoning, stir fry and cut into pieces.

18. 

    Step18:Dish.

19. 

    Step19:Sour, crispy and tasty vegetable stems, tender and crispy chicken gizzards, wine and rice. What's inappetence