1. Wash the chicken gizzards, remove the grease, massage them thoroughly with salt, and rinse several times.
2. Sliced chicken gizzards after washing.
3. Pour the chicken gizzards into a pot of boiling water, blanch them until they change color, and remove them. The blanched chicken gizzards are much smaller and should be cut into large slices when slicing.
4. Onions, potato slices. After the potatoes are sliced, rinse them twice with clean water.
5. Chopped green onion, ginger and garlic
6. Cut green and red peppers
7. Add a little vegetable oil to the wok, add the potato chips, and fry until the edges of the potato chips are slightly charred.
8. Add sliced onion, stir fry quickly for half a minute, add a little salt and serve.
9. Add vegetable oil to the wok, add the peppercorns when the oil is 50% hot. When the pepper is slightly changed color and become crispy, set it aside. Don't turn the fried pepper to black, and don't discard the fried pepper.
10. Put the green onion, ginger, garlic and dried red pepper in the wok to burst the fragrance. Add the chicken gizzards and stir fry for a few times, then pour in the cooking wine, light soy sauce, oyster sauce, and a little sugar and stir fry.
11. Pour in the onion and potato chips that have been fried before. Put the fried peppers in a bag, crush them with a rolling pin, and transfer them to the pot.
12. Finally, add green and red pepper and stir fry a few times quickly.
13. Add a little vegetable oil to the casserole to heat up, pour in the fried chicken gizzards, heat on low heat for 1 minute, turn off the heat, and serve while it is hot.
