1. Freeze the chicken gizzards a bit. When it is hard, it is better to cut and wash, and cut off the leftovers.
2. Cut diagonally to 2/3, connect the bottom, do not cut
3. In the same way, cut it at a certain angle
4. After blanching the water to maturity, use salt, cooking wine, light soy sauce to marinate for a while. Do not pour the marinated sauce, it will be used when frying
5. Slice garlic, hot pepper, carrot slices and red pepper into sections and set aside
6. Roll the marinated chicken gizzards in starch
7. After the oil is hot in the pan, add the chili and garlic slices and saute
8. Add green pepper slices and carrot slices and stir fry a few times
9. Add the chicken gizzards, pour in the marinating sauce at the same time, add ginger powder, chili powder and cumin powder and stir fry
10. Stir-fry until the flowers are opened and the heart of the flowers is completely light gray.
Tips:1. After the chicken gizzards are blanched, they are evenly heated, easy to cook, and can remove some impurities and peculiar smells.
2. Don't blanch the water too much, otherwise it will become hard when you fry again.
3. Pickled with cooking wine to remove fishy, salt and light soy sauce for the flavor.
4. Chicken gizzards can also be sliced directly, which is easier to cook.
5. The marinated chicken gizzard slices can be skewered with green peppers and onions, sprinkled with cumin and chili powder and roasted, which is also delicious.
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