1. Soak hazel mushrooms in warm water for more than 3 hours.
2. The soaked hazel mushrooms are twisted off the roots with scissors and washed for later use.
3. Wash the chicken legs and gizzards, and cut the chicken gizzards into slices.
4. Materials are ready.
5. Heat the oil pan, pour the chicken and stir fry.
6. Push the chicken aside, add red pepper, pepper noodles, chopped green onion, aniseed, and ginger and stir fry a few times.
7. Pour the soy sauce into the wok and pour it around the wok.
8. The cooking wine and white vinegar are also poured into the frying spoon and poured around the frying pan, and then stir-fried evenly.
9. Pour the hazel mushrooms.
10. Pour cold water into the pot, cover the dishes and start to simmer. After the high heat comes to a boil, simmer slowly.
11. Seeing that the soup in the pot is almost exhausted, add salt, monosodium glutamate, and minced garlic, stir-fry evenly, cover the pot and turn off the heat for about 10 minutes to get out of the pot.
Chicken gizzards can be whatever you like. My family likes to eat it, so I put a lot of them. If you don't like it, you can leave it alone.