1. The chicken gizzards are cleaned, washed several times with salt, then rinsed, drained and set aside. Carrots are peeled, washed, sliced, and shelled with bamboo shoots.
2. Chicken gizzard slices. Cut the spring bamboo shoots into thin slices.
3. In a clean, water-free pot, turn on high heat, pour in corn oil, after the oil is warm, add the ginger slices.
4. Pour in the sliced chicken gizzards and stir fry with a spatula.
5. Stir fry until the chicken gizzards are discolored. About 1-2 minutes
6. Then add a little cooking wine to remove the fishy.
7. Stir-fry for another 30 seconds, pour in the bamboo shoots and carrot slices, and continue to fry for 2 minutes.
8. Add half a bowl of water, stir fry evenly, cover the pot, turn to medium heat and simmer for 2-3 minutes.
9. Then add salt to taste.
10. Add a little chicken essence and stir fry evenly. After 30 seconds to 1 minute, it will be out of the pot.
11. Plate.
Tips:1. The chicken gizzards must be scrubbed with salt. 2. Chicken gizzards must be fried and eaten.
