1. Duck gizzard
2. Pickled Pepper and Ginger
3. Garlic
4. Scallion··Garlic
5. Duck gizzards sliced into thin slices, pickled with a little cooking wine and salt for the bottom taste
6. Chop the pickled peppers (the pickled peppers can be cut with scissors and then chopped, so that it will not be spicy), cut the ginger into small pieces, slice the light white and slice the garlic, cut the green part of the green onion into sections, and cut the garlic sprout into sections
7. Put a little oil in the wok and fry the garlic sprouts first
8. Pick up the fried garlic sprouts and set aside
9. Add oil to the wok again, which is more than usual, stir-fry the marinated duck gizzards under high heat until the color changes, add the ingredients outside the garlic sprouts, add cooking wine and continue to fry for 10 seconds
10. Add in the fried garlic sprouts, sugar light soy sauce and dark soy sauce, stir fry the chicken essence for a delicious taste. Finally, hook a little thin gorgon and it can be out of the pot (the salt was used when marinating, so there is no need to add salt here.)
11. Spicy and refreshing... spicy and crispy
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