Cooking Steps

1. 

   Step1:Prepare a half pack of Sun Valley chicken gizzards (250g).

2. 

   Step2:Defrost, wash and put into the bowl. Wash the added raw powder and cooking wine with scratch and then rinse them.

3. 

   Step3:Cut each gizzard in half first, and then cut it with a flower knife. Try to cut it deep but not through.

4. 

   Step4:See the picture after the flower knife.

5. 

   Step5:Put everything in the bowl.

6. 

   Step6:Put cold water in the pot. Put the gizzards into the pot. Boil until the gizzards bloom and completely discolor. Remove.

7. 

   Step7:Zoom in the bowl.

8. 

   Step8:Mix with cooking wine, soy sauce and pepper. Set aside.

9. 

   Step9:It's a delicious taro and lotus with local characteristics. If you don't have it, you can use sour beans instead.

10. 

    Step10:Prepare the slice of wild mountain pepper. Dice Chaotian pepper and green pepper.

11. 

    Step11:Prepare ginger and garlic.

12. 

    Step12:Pour out the juice in step 8, add a small spoon of soy sauce, pepper and wild pepper water to mix into the sauce.

13. 

    Step13:Start the oil pot. Ginger and garlic.

14. 

    Step14:Stir fry wild peppers to taste.

15. 

    Step15:Stir fry chicken gizzards over high heat.

16. 

    Step16:Stir fry the taro and lotus again.

17. 

    Step17:Pour in the sauce of step 12. Stir fry for a while. Let the taro and chicken gizzard absorb the spicy taste at the same time.

18. 

    Step18:Put Chaotian pepper and green pepper.

19. 

    Step19:Season with sugar. Turn off the fire.

20. 

    Step20:Stir evenly.

21. 

    Step21:The crispy chicken gizzards are out of the pot.

22. 

    Step22:The little guy can't wait to pick up a chicken gizzard and eat it. Then he's too hot