1. Wash the goose gizzards and cut into thin slices after changing the knife
2. Marinate goose gizzards with two slices of ginger, two tablespoons of cooking wine, salt and monosodium glutamate for 10 minutes
3. Adjust half a bowl of cornstarch water. Put a tablespoon of cornstarch into half a bowl of water and stir well, then pour in some light soy sauce
4. Wash the leeks, cut into small sections, stir-fry them as usual, and set them on a plate for later use
5. Wash the pot and reheat it, add an appropriate amount of oil, sauté the ginger slices, and then add the goose gizzards
6. After the goose gizzards are stir-fried, pour in starch water and boil until it becomes viscous, and buckle on the chives to complete it.
7. Finished product
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