1. Clean the chicken offal, blanch the pot under cold water, and pour 2 spoons of cooking wine. Go fishy and save time.
2. Remove the chicken gizzards, wash them, and control the moisture. Remove impurities. Cut chicken gizzards into small pieces.
3. Cut the onion thickly.
4. When the oil is hot in the pan, stir-fry the onions and serve.
5. Slice green onion, ginger and garlic, and cut millet pepper and hang pepper into sections diagonally.
6. Add some oil to the pot and sauté the onion, ginger, and garlic.
7. Add bean paste and stir fry for red oil.
8. Add millet pepper and hang pepper until fragrant.
9. Stir fry with chicken mix.
10. Stir fry with onion.
11. Season with salt, soy sauce, sugar, pepper, and chicken essence, and stir-fry to taste.
12. The finished product is loaded onto the plate. Dry fragrant and spicy.
Tips:Blanch chicken offal to remove fishy, reduce cooking time. Griddle dishes are stir-fried throughout the whole process without adding a drop of water. I will pre-process the onions. There is a dry pot at home, which can be slowly heated underneath. Add garnishes in the dry pot at will.
