Cooking Steps

1. 

   Step1:Cut the little white rob into small pieces in the shape of a fan. Put in a spoonful of vinega

2. 

   Step2:Add a spoonful of sugar. After the companion is even, it should be kept for about two or three hours.

3. 

   Step3:Then cut the chicken gizzards, liver, heart and intestines into segments after being cleaned. The millet is hot cut. The ginger and garlic are ready.

4. 

   Step4:In a non stick pan, pour in some oil, saute ginger slices and garlic slices, put the gizzards, heart and liver in turn, and then stir fry the chicken intestines.

5. 

   Step5:Then pour in a spoonful of yellow wine.

6. 

   Step6:Pour in another tablespoon of soy sauce. Continue to stir fry.

7. 

   Step7:Add the green hot millet.

8. 

   Step8:Put in the red chopped peppers.

9. 

   Step9:Now turn on the fire. At the same time, pour the pickled radish and the juice into the pot.

10. 

    Step10:Stir fry and simmer for 3 minutes.

11. 

    Step11:Turn off the heat when you are about to collect the juice. Quickly put in the chopped red pepper and garlic. Stir fry for one minute until the fragrance comes out, then turn off the heat and leave the pot.