1. Cut the soaked shiitake mushrooms into pieces, shred the shallots and set aside.
2. Cut the chicken gizzards and liver, marinate them with green onion, ginger, garlic, light soy sauce, salt, and peanut oil.
3. Heat the oil in a pot, add the soaked daylily and boil a little water until it is ripe and set a plate for later use.
4. Then add shiitake mushrooms and stir-fry until they are 8 mature, and set aside.
5. Wash the pot, heat the oil, add the shallots and sauté until fragrant.
6. Add the marinated chicken gizzards and sauté on high heat until slightly discolored.
7. Combine the fried daylily and shiitake mushrooms, add the soaked shiitake mushrooms and simmer for a few minutes.
Tips:Stir-fry eight ripe day lily and shiitake mushrooms in advance, and then fry them with the chicken gizzards, so that the chicken gizzards will not be overripe and affect the taste, and will be crispy.
