1. The vermicelli is swelled with hot water for later use.
2. Slice chicken gizzards, add appropriate amount of salt, cooking wine, and soy sauce, mix well and set aside.
3. Pickled peppers, pickled ginger, and garlic mince and set aside. Soak cowpeas and cut into short sections for later use.
4. Put the chicken gizzards in a pot and stir-fry, then add pickled peppers, soaked ginger, soaked cowpeas, garlic and continue to stir-fry to get a fragrant flavor.
5. Add the spicy sauce or bean paste and continue to stir fry to get the red oil. Add two bowls of water to a boil.
6. Add the soaked vermicelli. After the vermicelli is cooked, add a spoon of salt, a spoon of soy sauce, half a spoon of balsamic vinegar, and a small amount of MSG to taste.
7. When the water is almost harvested, put it on the plate. The delicious chicken gizzard vermicelli is ready!
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