1. Duck gizzards are put into a soup pot with cooking wine, salt, green onion knot, ginger slices, star anise, dried chili and cooked.
2. Pour oil into the pan, add the cold oil to the peanuts and fry them over low heat.
3. Put the fried peanuts out and cool them aside.
4. Shred the cucumber into the dish.
5. Shred the duck gizzards and put them on the plate.
6. Add peanuts.
7. Add coriander.
8. Put minced ginger, minced garlic, green onion, and dried chili in a bowl, boil some hot oil and pour in to arouse the aroma.
9. Then add fresh soy sauce, oyster sauce, balsamic vinegar, sugar, sesame chili oil and sesame oil to make a good mix.
10. Pour the adjusted juice into the plate and mix well.
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