1. The chicken gizzards are sliced, the chicken hearts are cut open, and the chicken intestines are cut into 1.5 cm sections.
2. Cut red and green chili, capers, garlic sprouts, green garlic, pickled peppers into one-centimeter sections, and finely chop ginger and garlic.
3. Heat the lard in a hot pot, add the ginger and garlic until fragrant.
4. Add the chicken gizzards, chicken hearts, and chicken intestines and stir-fry until the color changes. Cook the cooking wine, cover and simmer for a few seconds.
5. Add chili, capers, garlic sprouts and pickled peppers and fry until cooked.
6. Add the oil consumption, chicken essence, green garlic and stir-fry evenly.
7. Finished product
8. Finished product
9. Finished product
10. Finished product
11. Finished product
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