1. Prepare a portion of chicken gizzards and wash them for later use.
2. Then slice into thin slices for later use.
3. Boil a pot under cold water to remove blood and foam.
4. After blanching it, remove it and let it cool.
5. Scallion ginger minced garlic, sauté in a pot until fragrant.
6. Add blanched chicken gizzards, add soy sauce and cooking wine and continue to fry.
7. Then add the sliced hang pepper diced. Continue to fry
8. Finally put all the peppers in
9. Add a little salt and sugar, stir fry evenly, turn off the heat.
Tips:Chicken gizzards must be cleaned, cut into thin slices, blanched, and cooked. \n
