1. First cut the chicken gizzards into thin slices and put them in a bowl, add some vinegar;
2. Grasp evenly with your hands and marinate for five minutes;
3. Rinse the chicken gizzards with clean water, drain and set aside;
4. Wash celery and cut into sections, cut ginger, garlic, and pickled peppers, and spare Pixian watercress;
5. Add light soy sauce, cornstarch, cooking wine, salt, pepper, vinegar, sugar and a small amount of water to a bowl containing sliced ginger and garlic to make a sauce for later use;
6. Put oil in the pot and stir-fry the Pixian Douban slowly.
7. Add pickled peppers and sauté;
8. After sauteing, add the drained chicken gizzards and stir-fry quickly until the chicken gizzards change color;
9. Add the prepared sauce;
10. Stir fry a few times, let the chicken gizzards evenly coat the juice, add the prepared celery;
11. Stir fry a few times quickly to turn off the heat;
12. Take out the pan and serve.
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