Duck Gizzards with Pickled Peppers
by Rice sprouts
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Duck gizzards are marinated in spicy fresh, pepper, ginger powder and starch for 10 minutes.
2. The hot peppers I use are our local ones. I specially show them to everyone to avoid the wrong size. Wash them and cut them horizontally into circles for later use.
3. Dice pickled peppers, mince ginger and garlic.
4. Put an appropriate amount of oil in a wok, heat to 50% heat, add pickled peppers, ginger and garlic and sauté until fragrant.
5. Add the duck gizzards and stir fry together. When the color changes and there is no soup, add white wine, stir well, and then it will be out of the pot.
6. The fried duck gizzards are ready for use;
7. Wash the wok and add a little oil. When it is 70% hot, pour the chili peppers. The purpose of this is to make the chili in the finished product look more refreshing and beautiful.
8. Stir the sharp peppers until fragrant, then pour in the fried duck gizzards and a small amount of pickled pepper water, and stir well.
9. Add the dark soy sauce, salt and chicken bouillon in turn, and fry until the peppers are broken.
