Cooking Steps

1. 

   Step1:Wash and slice the gizzard. Cut it thicker. Keep the tendo

2. 

   Step2:In a small bowl, add salt, two pieces of ginger, one third of garlic powder, starch and cooking wine. Finally, put another egg white. Pinch.

3. 

   Step3:Marinate chicken gizzards for 15 minutes. At the same time, blanch the cauliflower. Wash the cauliflower while boiling the water. Then break the cauldron. Add salt. Boil until the water boil

4. 

   Step4:Cut the remaining two slices of ginger and garlic. Hot wok. Come o

5. 

   Step5:When the oil is hot, stir fry the onion, ginger and garlic. When the oil is fragrant, stir fry the chicken gizzard until it changes color. Quickly remove the cauliflower and drain it. Then quickly remove the chicken gizzard from the pot

6. 

   Step6:Add chili in the pot. Add cauliflower when it's fragrant. Stir fry until it's yellowish. Stir fry chicken gizzard

7. 

   Step7:Stir fry twice. Add a bowl of water (no more). Sprinkle salt twice. Sugar once. Two spoons of vinegar. Toss the sauce and color it. Cook.

8. 

   Step8:When the water starts to get less, adjust the starch. Taste the taste. If it's light, add a toss of old soy sauce to Shuidian powder. If it's salty, add a little sugar to the pot. If it's not sour enough, add half a spoon of vinega

9. 

   Step9:Add in the water starch and stir fry twice. When the dishes are coated with sauce, they will be out of the pot. After leaving the pot, the sauce depends on the situation. When it's almost dry, turn off the heat and water the sauce.

10. 

    Step10:Cut some more scallion for decoration. Then you can take photos. Oh no. you can eat it.