1. Wash the chicken gizzards and cut them with a cross knife.
2. Divide the millet pepper into two, slice the ginger and garlic, cut the onion into sections, and shred the onion.
3. Add the chicken gizzards with scallions, ginger, cooking wine, starch, and marinate for ten minutes.
4. Add water to the pot, the chicken gizzards in a pot under cold water, add cooking wine, green onions and ginger, and remove in boiling water.
5. Half-boiled chicken gizzards in oil.
6. Fry the green onion, ginger and bean paste in a frying pan until fragrant.
7. Add chili, onion, and chicken gizzards and stir well.
8. Add salt, chicken essence, oyster sauce, light soy sauce, scallion, water starch, stir fry for aroma, and serve.
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