1. Material picture, after the chicken gizzards are cut, grab it with a little white wine and a little salt. Marinate for five minutes
2. Put the oil in the wok. After the oil is warmed up, add the ingredients and peppercorns, and fry them over a medium-to-low heat.
3. Put pickled peppers, carrots, and young ginger together and stir fry together. Add a little more oil. Kimchi is very oily. You can't see the oil after a few times. Stir on medium-high heat for 2 minutes.
4. Then add the chicken gizzards and stir-fry quickly over high heat evenly
5. Stir-fry until the color changes and add a little salt
6. A spoonful of bean paste, seasoning and sautéing for a few minutes
7. When it's almost ready, add the garlic seedlings to increase the fragrance, and stir-fry for two minutes
8. Finally, add light soy sauce, pepper, sugar, and chicken broth, stir-fry evenly and start the pan.
9. So spicy
Tips:Cooking wine can also get rid of fishy. I don't have cooking wine so I choose white wine. The garlic sprouts can be changed to celery or shallots. You can taste it, but it's salty enough not to add salt.
